Step 1

Heat the oven to 180C/fan 160C/gas 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.