Name: Upside-down pear and blond chocolate blondies
Total time: 3000 s
Yield: 16
Ingredients: 1 tablespoon demerara sugar; 2 conference pear; 200 gram unsalted butter; 250 gram soft light brown sugar; 100 gram soft light brown muscovado sugar; 2 bar golden blond chocolate; 3 egg; 1 teaspoon vanilla extract; 275 gram plain flour; 1/2 teaspoon baking powder

Step 1

Preheat the oven to 190°C/170°C fan. Butter and line a rectangular baking tin with parchment.

Step 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.

Step 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.

Step 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.

Step 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.

Upside-down pear and blond chocolate blondies

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