Salted caramel and pear blondies

Olive - - COOK -

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.