Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pear and Pistachio Blondies 3.8 (6) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print