Pear, Pistachio, and Ginger Blondies Recipe

Name: Pear, Pistachio, and Ginger Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan; 1 2/3 cups all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon coarse salt; 1 cup packed light brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 3/4 cup coarsely chopped dried pears (4 ounces); 3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces); 1/4 cup coarsely chopped candied ginger (1 1/4 ounces)

Servings: persons

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

1
Preheat oven to 325F.
2
Butter a 9-inch springform or round cake pan.
3
Line bottom with parchment paper; butter parchment.
4
Whisk together flour, baking powder, and salt in a bowl.
5
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.
6
Mix on medium speed until pale and fluffy, about 3 minutes.
7
Add eggs and vanilla; mix until combined.
8
Reduce speed to low; mix in flour mixture until combined.
9
Mix in pears, pistachios, and candied ginger.
10
Pour batter into prepared pan; smooth top.
11
Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes.
12
Let cool on a wire rack 15 minutes.
13
Remove side of springform (or invert pan if using a cake pan).
14
Transfer to a wire rack and let cool completely.
15
Cut into wedges.
16
Blondies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan, 1 2/3 cups all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon coarse salt, and more.

Yes, Pear, Pistachio, and Ginger Blondies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pear, Pistachio, and Ginger Blondies

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