Pear and Pistachio Blondies

Name: Pear and Pistachio Blondies
Ingredients: 9 tablespoons (1 ⅛ sticks) unsalted butter, softened, plus more for pan; 1.667 cups all-purpose flour; 1 teaspoon baking powder; 0.75 teaspoon coarse salt; 1 cup packed light-brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 0.75 cup coarsely chopped dried pears (4 ounces); 0.75 cup shelled pistachios, coarsely chopped (3 ¼ ounces); 0.25 cup coarsely chopped candied ginger (1 ¼ ounces)

3.8

(6)

6 Reviews

By

Martha Stewart Test Kitchen

Updated on July 8, 2019

Yield:

1 dozen

These familiar bar cookies are made merrier with the spice of candied ginger, the sweetness of dried pear, and the crunch of pistachios.

Ingredients

9 tablespoons (1 ⅛ sticks) unsalted butter, softened, plus more for pan
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon coarse salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
¾ cup coarsely chopped dried pears (4 ounces)
¾ cup shelled pistachios, coarsely chopped (3 ¼ ounces)
¼ cup coarsely chopped candied ginger (1 ¼ ounces)

Directions

Preheat oven to 325 degrees. Butter a 9-inch springform pan or a round cake pan. Line with parchment paper, allowing 2 inches to hang over sides. Butter parchment; set aside.
Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low; mix in flour mixture until combined. Mix in pears, pistachios, and candied ginger.
Pour batter into prepared pan; smooth top. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes. Let cool on a wire rack 15 minutes. Lift blondie out of pan; transfer to a wire rack. Let cool completely; cut into wedges.