Caramel pear blondies

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal413
  • fat23g
  • saturates14g
  • carbs46g
  • sugars32g
  • fibre2g
  • protein5g
  • salt6g
  • Ingredients
  • Method
  • Ingredients

  • 250g unsalted butter, cubed, plus extra for the tin

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 275g light brown soft sugar
  • 25g dark brown muscovado sugar
  • 1 tsp vanilla bean paste
  • 1 tsp fine sea salt
  • 200g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 70g dried pears, roughly chopped

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 100g dark chocolate, roughly chopped

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 tbsp caramel, from a can or jar

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • Method

    1. Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 25cm square brownie tin.

    2. Melt the butter in a saucepan over a medium heat, swirling it around. Allow to bubble for a few minutes, or until it turns a light golden brown and smells biscuity. Remove from the heat and leave to cool a little.

    3. Tip the eggs into a large mixing bowl and whisk together with the light and dark sugars until just combined. Whisk through the melted butter, vanilla and salt.

    4. Gently fold through the flour, baking powder, dried pears and most of the chocolate chunks, being careful not to overmix (this will make the blondies dense).

    5. Pour the mixture into the lined tin. Top with the remaining chocolate and dollops of the caramel. Put in the centre of the oven to bake for 30 mins, or until a skewer inserted comes out with sticky crumbs (it shouldn’t be wet). Leave to cool completely in the tin. It will sink a little – the centre should be slightly squidgy. Cut into 12 squares. Will keep in an airtight container for up to three days.

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