Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm square cake tin.

Melt the butter in a saucepan over a medium heat, swirling it around. Allow to bubble for a few minutes, or until it turns a light golden brown and smells biscuity. Remove from the heat and leave to cool a little.

Tip the eggs into a large mixing bowl and whisk together with the light and dark sugars until just combined. Whisk through the melted butter, vanilla and salt.

Gently fold through the flour, baking powder, dried pears and most of the chocolate chunks, being careful not to overmix (this will make the blondies dense).

Pour the mixture into the lined tin. Top with the remaining chocolate and dollops of the caramel. Put in the centre of the oven to bake for 40 mins, or until a skewer inserted comes out with sticky crumbs (it shouldn’t be wet). Leave to cool completely in the tin. It will sink a little – the centre should be slightly squidgy. Cut into 12 squares. Will keep in an airtight container for up to three days.