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