Caramel Pear Blondies

• unsalted butter↗250g g

  cut into cubes, plus extra for the pan

• large eggs↗3
• soft light-brown sugar↗275g g
• dark muscovado brown sugar↗25g g
• vanilla bean paste↗1 tsp tsp
• fine sea salt1 tsp tsp
• plain flour↗200g g
• baking powder↗1 tsp tsp
• dried pears↗100g g

  coarsely chopped

• dark chocolate↗100g g

  coarsely chopped

• caramel↗3 tbsp tbsp

  from a jar or tin

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C convection/gas 4. Grease with butter and line a 20 × 20 cm square pan with parchment paper.

2. 2

   Melt the butter in a saucepan over medium heat, stirring. Let it boil for a few minutes, or until it turns light‑golden and develops a biscuit aroma. Remove from heat and let cool slightly.

3. 3

   Pour the eggs into a large bowl and whisk them with the light and dark sugars until lightly combined. Add the melted butter, vanilla and salt, whisking quickly.

4. 4

   Gently fold in the flour, baking powder, dried pears and most of the chocolate pieces, avoiding over‑mixing (otherwise the blondies will become heavy).

5. 5

   Pour the mixture into the prepared pan. Sprinkle the remaining chocolate and drops of caramel on top. Place in the centre of the oven and bake for 40 minutes, or until a skewer inserted into the centre comes out with moist crumbs (not wet). Let cool completely in the pan. The batter will settle slightly – the centre should remain a bit soft. Cut into 12 squares. Store in an airtight container for up to three days.