These Caramel Pear Blondies Are So Addictive, You’ll Want to Hide Them From Yourself
Imagine biting into a warm, buttery blondie that oozes with golden caramel and the sweet perfume of ripe pears—soft, sticky, and utterly irresistible. That was exactly my first experience making these caramel pear blondies for a rainy weekend brunch. The scent alone pulled everyone out of bed early. They’re that good. The contrast between gooey caramel, juicy pear, and chewy, golden cookie base is pure dessert alchemy.
What I love most is how unexpected these are. Everyone has had brownies, but blondies? With caramelized fruit inside? That’s a whole new level of indulgence—and honestly, they’re easier to make than you’d think. Every time I serve them—whether it’s a cozy Sunday dinner, an office potluck, or even cut into cubes and served on a cheese board—they vanish within minutes.
Let me take you step-by-step through this heartwarming, slightly luxurious treat that feels like fall, comfort, and celebration baked into every square.
Preparation Time
Prep time: 20 minutes
Cooking time: 30–35 minutes
Cooling time: 20 minutes
Total time: approx. 1 hour 15 minutes
Servings: 9 generous squares or 16 small bites
Difficulty: Easy to Medium
Now let’s talk ingredients—but don’t worry, I’ll also share plenty of swaps and adjustments if you want to make it vegan, gluten-free, or just switch things up.
The necessary ingredients (possible in all kinds of variations)
1 cup (225g) unsalted butter – melted and slightly cooled
1 1/2 cups (300g) light brown sugar – packed for depth and chew
2 large eggs – room temperature
2 tsp vanilla extract – real vanilla, always
2 cups (250g) all-purpose flour – spooned and leveled
1 tsp baking powder
1/2 tsp sea salt
2 ripe pears – peeled, cored, and diced (Bartlett or Anjou work beautifully)
1/2 cup thick caramel sauce – store-bought or homemade
Optional: 1/2 tsp ground cinnamon or ginger – adds a warm spice dimension
Optional topping: A sprinkle of flaky sea salt and chopped pecans or walnuts
Vegan Version
Swap butter for vegan butter or coconut oil. Replace eggs with 1/4 cup applesauce or flaxseed egg per egg. Use dairy-free caramel (I often make mine with coconut milk).
Gluten-Free Version
Replace flour with a 1:1 gluten-free flour blend. I’ve had success with King Arthur’s or Cup4Cup.
Low Sugar Version
Use coconut sugar or a blend of erythritol and brown sugar. Use a no-sugar-added caramel alternative.
Ready to make your kitchen smell like a dream? Let’s go step-by-step.
The steps of preparation (possible in all kinds of variations)
The baking scent of caramel and pears will make your home feel like a five-star pastry shop. Trust me, once the batter is ready, the hardest part is not eating it raw!
Preheat the oven to 175°C (350°F) and line an 8×8 inch (20×20 cm) baking pan with parchment paper.
In a large mixing bowl, whisk the melted butter and brown sugar until smooth and glossy.
Add in the eggs and vanilla extract, whisking vigorously until fully combined and slightly thickened.
In a separate bowl, mix the flour, baking powder, salt, and optional spices.
Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
Carefully fold in the diced pears, trying not to crush them.
Pour half the batter into the prepared pan and spread it evenly.
Drizzle half the caramel sauce across the surface.
Spoon in the remaining batter and smooth it out with a spatula.
Drizzle the remaining caramel over the top and swirl gently with a knife.
Optional: sprinkle with sea salt flakes or chopped nuts.
Bake for 30–35 minutes, or until the edges are golden and a toothpick comes out with moist crumbs (not wet batter).
Let cool in the pan for 15–20 minutes before slicing.
Serve slightly warm for gooey perfection or chill for a firmer texture.
I love serving these slightly warm with a scoop of vanilla ice cream or next to a cappuccino. The balance of fruit and caramel is chef’s kiss.
Nutritional benefits of the recipe
Pears are rich in dietary fiber, especially when left unpeeled, aiding digestion and supporting gut health.
Brown sugar adds molasses, which contains trace minerals like calcium, potassium, and iron.
Butter contains fat-soluble vitamins like A, D, E, and K2—essential for hormone and brain health.
Eggs are a complete protein and provide choline, great for brain function.
Caramel made from natural sugars can be enjoyed in moderation for a comforting, mood-lifting treat.
Adding nuts boosts omega-3s and protein, making it more filling and heart-friendly.
Cinnamon (if used) has anti-inflammatory properties and helps regulate blood sugar levels.
Possible additions or upgrades to the recipe
Stir in white chocolate chips or chunks—pairs beautifully with pear.
Add chopped candied ginger for a spicy surprise.
Sprinkle in orange zest for a citrusy lift.
Swap the caramel for dulce de leche for a thicker, milkier note.
Layer with cream cheese swirls for a tangy contrast.
Add a splash of bourbon or dark rum to the caramel for an adult twist.
Replace pears with apples or peaches depending on season.
Serve with salted caramel drizzle and whipped cream for a full dessert plate.
Frequently Asked Questions and Answers
Can I make these ahead of time?
Yes! They store beautifully in an airtight container for up to 3 days or freeze well for up to a month.
What kind of pears should I use?
Bartlett and Anjou are perfect. They’re sweet, juicy, and hold up well when baked.
Can I use canned pears?
Absolutely. Just drain them well and pat dry to avoid excess moisture in the blondies.
Can I double the recipe?
Yes! Use a 9×13 inch pan and bake for 35–40 minutes.
How do I know they’re done baking?
The edges will be golden, and a toothpick should come out with moist crumbs—not raw batter.
Can I make these without caramel?
Sure. Swap with fruit preserves, Nutella, or skip entirely for a simple pear blondie.
Are they overly sweet?
Not at all. The fruit balances the sweetness, but you can reduce sugar by 1/4 cup if needed.
Can I use gluten-free flour?
Yes, just make sure it’s a 1:1 blend designed for baking.
Do I have to peel the pears?
I prefer peeling them for a smoother texture, but unpeeled works too for added fiber.
Can I bake them in a muffin tin?
Absolutely! Just reduce bake time to around 20–22 minutes.
These caramel pear blondies are honestly one of my favorite comfort bakes. From rainy weekends to festive gatherings, they never fail to bring warmth and joy to whoever tastes them. If you try them and love them as much as we do in our house, please share the recipe on your socials, tag a baking buddy, or send it to someone who loves fall flavors. Let’s spread the blondie love far and wide! 🍐✨
