Salted caramel and pear blondies
50 MINUTES | CUTS INTO 12 | EASY
butter 100g demerara sugar
200g salted caramel
4 tbsp, plus extra for the top eggs 2, beaten
pears 2 small, peeled, cored and cut into chunks
white chocolate 100g, cut into chunks self-raising flour 200g
• Heat the oven to 180C/fan 160C/gas 4. 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. Put the
flour in a bowl and gradually stir in the caramel mix.
• Scrape into the tin and add 4-5 blobs of caramel to the top – use the handle of a teaspoon to swirl it into the mix. Bake for 25-30 minutes or until risen, golden and just set.
PER SERVING 300 KCALS | FAT 12.6G SATURATES 7.7G | CARBS 42G | SUGARS 28.3G FIBRE 1.3G | PROTEIN 3.9G | SALT 0.5G