Preheat your oven to 175°C (fan-forced 155°C). Grease and line a 20x20cm square baking tin with baking paper, leaving overhang on the sides for easy lifting.

Peel, core and dice your pears into roughly 1cm chunks. Pat dry with paper towel to remove excess moisture — this keeps the slice from going soggy.

In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy.

Add the eggs and vanilla extract and whisk well for about 1 minute until the mixture is thick and slightly pale.

Add the plain flour, almond meal, desiccated coconut, baking powder, salt and cinnamon. Fold together with a spatula until just combined — don't overmix.

Fold in the diced pear and chocolate chips, reserving a small handful of each to scatter on top.

Pour the batter into the prepared tin and spread evenly. Scatter the reserved pear and chocolate chips over the top.

Bake for 28–32 minutes, or until the top is golden and a skewer inserted into the centre comes out with just a few moist crumbs (not wet batter).

Allow to cool completely in the tin before lifting out and slicing into 16 squares. The slice firms up as it cools — resist cutting early!

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Slices can also be frozen individually for up to 2 months.