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Brown Butter Pear & White Chocolate Gooey Cookie Bars

 

Makes: 9 bars

INGREDIENTS:

  • 170 g unsalted butter
  • 150 g brown sugar
  • 50 g white sugar
  • 1 large egg
  • 1 egg yolk
  • 50 ml Triple Three Williams Christ Kristall Pear Spirit
  • 1 tbsp vanilla extract
  • 200 g cake flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 150 g white chocolate, roughly chopped
  • 150 g fresh pear, peeled and finely diced

For topping:

  • 30–40 g extra white chocolate, roughly chopped
  • A few thin slices of fresh pear

METHOD:

  1. Preheat the oven to 170°C fan / 180°C conventional. Line a 20 × 20 cm baking dish with parchment paper, leaving some overhang for easy removal.
  2. Add the butter to a saucepan over medium heat. Cook until melted and continue cooking until golden brown and nutty-smelling. Remove from the heat and allow to cool for about 10 minutes.
  3. Add the sugars, egg, egg yolk, vanilla, and Williams Christ Pear Spirit, then whisk until smooth.
  4. In a separate bowl, combine the flour, baking powder and salt. Add to the wet mixture and fold until just combined. Don't overmix.
  5. Fold through the chopped white chocolate and diced pear, reserving some chocolate for the top.
  6. Transfer the batter to the prepared pan and spread evenly. Add a few slices of pear on top and scatter over the remaining white chocolate.
  7. Bake for approximately 25–30 minutes, checking from 23 minutes. The edges should be golden and set, while the center should still look slightly soft. Don't overbake, as the bars will continue to set as they cool.
  8. Allow the cookie bars to cool in the pan for at least 30–45 minutes before slicing. For the best gooey texture, they can be served slightly warm.