There is something amazing and decedent about blondies. We really love them here and these pear and salted caramel blondies are naughty but as they do contain fruit I guess they also count as one of your five a day… right?!
I am not normally a fan of white chocolate but I am a fan of blondies and when you add salted caramel then my mouth starts watering. Pear and Salted Caramel Blondies are gooey, chewy, moist, and addictive. They are also a real treat and not your normal blondies.
The secret is using really good quality salted caramel and swirling the top with a small amount too.
I have mentioned that we have a glut of pears this year, so I have been expanding my pear recipes and this is a great addition. I also discovered that pears do not ripen on the tree, so you have to store them and wait or if you are like me then peel, core and chop then simmer in water until soft.
There really is something about the combination of pears and caramel that makes these blondies amazing.
Pear and Salted Caramel Blondies
- 100 g butter
- 200 g Soft Brown sugar
- 4 tbsp salted caramel plus extra for the top
- 2 eggs beaten
- 2 pears peeled, cored and chopped
- 100 g white chocolate chips cut into chunks
- 200 g self-raising flour
Heat the oven to 180C fan
Line a 22-23cm square brownie tin with baking paper
Melt the butter in a pan, then keep on the heat until the butter turns a nutty golden brown. Add the sugar and caramel, and heat gently for a minute.
Cool to just-warm, then stir in the eggs, pears and chocolate chips. (This is important as you do not want to start cooking the eggs)
Add the sugar and caramel, and heat gently for a minute.
Gradually stir in the flour
Scrape into the tin and add 4-5 blobs of caramel to the top and swirl it into the mix. Bake for 25-30 minutes or until risen, golden and just set.
Bake for 35 minutes or until risen, golden and just set. You need to keep an eye on this as ovens vary
Don’t forget to check out our pear and chocolate loaf cake too.