Pear and Pistachio Blondies

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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

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