Ingredients

For the Blondie Batter

450g

Unsalted Butter (To give 380g when browned)

Large Eggs

300g

Light Brown Sugar

70g

Dark Brown Sugar

1 tbsp

Ground Ginger

370g

Plain Flour

Pears, peeled, cored and cut into 1cm chunks

100g

White Chocolate Chunks (plus more if you want to drizzle the top)

1 tsp

Sea Salt Flakes

For the Honeycomb

300g

Caster Sugar

20g

Golden Syrup

80g

Water

1 tbsp

Bicarbonate Soda

"Wow wow wow! These are so good, made with brown butter, they are nutty, toasty, spicy and sweet, Autumn in a bite. Make these and you’ll never make another blondie recipe again. It’s a keeper!"

Many thanks to Susie from Gourmet Glow for this recipe.

Method

Begin by preparing your tins. For the blondies you’ll need to line a 30 x 20cm brownie pan. For the honeycomb, line a deep sided tin with non-stick paper or ideally a silicon mat.
For the honeycomb, add the sugar, golden syrup and water to a pan. Stir and gently heat to dissolve. Once dissolved, increase the heat and bubble until it reaches an amber coloured caramel (5-10 minutes) remove from the heat and quickly pour in the bicarbonate of soda. Whisk to combine then quickly turn into the tin. The honeycomb will continue to bubble up and foam but just leave it aside to cool and harden. Once hard, shatter into pieces.
Meanwhile add the butter for the blondies to a pan and melt over a gentle heat. Once melted, increase the heat and bubble. The milk solids will begin to turn brown as they caramelise, keep going until the butter smells like digestive biscuits and turns brown in colour. Quickly pour into a heatproof bowl and allow to cool a little.
Preheat oven 170C. Add the sugars, ginger and eggs to the bowl of a stand mixer. Beat for 3-5 minutes, or until thickened and lightened in colour. Add the cooled butter and beat gently to combine.
Using a large spoon, fold in the flour, pear and white chocolate. Pour into the prepared tin and push in lumps of the honeycomb.
Bake for 30-35 minutes or until only just set in the centre. Remove, allow to cool in the tin, then transfer the tin to the fridge and chill overnight. This really makes a huge difference so try to do it if you have time. If not at least 4 hours should do.
If wanted, drizzle with more white chocolate and garnish with the remaining honeycomb pieces.