• 100g butter
  • 200g demerara sugar
  • 4 tbsp salted caramel, plus extra for the top
  • 2 eggs, beaten
  • 2 small pears, peeled, cored and cut into chunks
  • 100g white chocolate, cut into chunks
  • 200g self-raising flour


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 22-23cm square brownie tin with baking paper.

  • STEP 2

    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.

  • STEP 3

    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.


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