Dried pears, pistachios, and candied ginger spice up traditional blondies.

Martha Stewart Living, February 2004

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Recipe Summary

Yield:
Makes about 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Follow the recipe for Butterscotch Blondies, buttering a 9-inch springform pan in step 1. Proceed with recipe.

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  • At the end of step 3, mix dried pear, the pistachios, and candied ginger into batter. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 33 to 35 minutes.

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