Cooking Instructions
1.
Preheat the oven to 190°C/170°C fan. Butter and line a rectangular baking tin with parchment.
2.
Sprinkle the
demerara sugar (15 g)
into the bottom of the lined tin, then add the
sliced pears (2)
, arranging them so they lie neatly in one layer.
3.
Melt the
butter (200 g)
in a saucepan, then add both the
light brown sugar (250 g)
and
light brown muscovado sugar (100 g)
and half the
blond chocolate (1 bar)
. Mix until melted and combined, then pour into a large bowl and set aside to cool.
4.
Stir the
eggs (3)
into the butter and sugar mixture, followed by the
vanilla (5 mL)
, the
flour (275 g)
, the
baking powder (2 g)
and a pinch of salt. Fold in the remaining Swiss
blond chocolate chunks (1 bar)
. Spoon the mixture over the pears in the tin, spreading out evenly.
5.
Bake for 30-40 minutes, or until risen and golden on top – stick a knife or skewer into the blondies, and if it comes out clean, they’re ready. Leave to cool in the tin, then cut into squares. Serve warm or leave to cool.