Pork, Pear & Pecan Nut Blondies


Rich and decadent, these soft, fudgy blondies are filled with #JustDelicious sweet and salty flavours.


1 pack Smoked Pork Neck Steaks, cut into bite-sized chunks

250ml (1c) butter

500ml (2c) light brown sugar

4 eggs

5ml (1t) vanilla essence

500ml (2c) flour

10ml (2t) baking powder

5ml (1t) salt

250ml (1c) pecan nuts

250ml (1c) white chocolate, cut into small blocks

250ml (1c) pear, grated

60ml (¼c) icing sugar

5ml (1t) coarse salt

ice cream for serving 


  • Preheat the oven to 185°C.
  • In a frying pan over a moderate heat, fry the pork neck chunks until crispy.
  • Add the butter and allow to melt.
  • Remove from the heat and add to a large mixing bowl.
  • Cream the butter and sugar together.
  • Add the eggs, one at a time, mixing well after each egg is added.
  • Add the vanilla essence and mix well. Keep aside.
  • Combine the flour, baking powder, salt, pecan nuts, white chocolate and pears in a mixing bowl and fold into the egg mixture until a smooth batter forms.
  • Pour the batter into a greased pan and bake for 40 minutes until golden brown and well risen.

To serve

Dust the blondies with icing sugar while warm and sprinkle with coarse salt. Serve immediately with a scoop of ice cream or store in an airtight container.


This recipe contains gluten, lactose and nuts.


  • Flour (contains gluten): Use gluten-free flour.
  • Butter (contains lactose): Use ghee (clarified butter) or solidified coconut oil.
  • White chocolate chips (contains lactose): Use vegan white chocolate.
  • Pecan nuts: Use sunflower and pumpkin seeds.