Best Pear And Pistachio Blondies Recipes

Pear, Pistachio, and Ginger Blondies image

Provided by Martha Stewart

Yield Makes about 1 dozen

Number Of Ingredients 4

Butterscotch Blondies
3/4 cup coarsely chopped dried pear
3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces)
1/4 cup chopped candied ginger

Steps:

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

Pear, Pistachio, and Ginger Blondies image

Yield makes about 1 dozen

Number Of Ingredients 10

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)

Steps:

Preheat oven to 325°F. Butter a 9-inch springform or round cake pan. Line bottom with parchment paper; butter parchment.
Whisk together flour, baking powder, and salt in a bowl. Put butter and brown 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. Remove side of springform (or invert pan if using a cake pan). Transfer to a wire rack and let cool completely. Cut into wedges. Blondies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Pear and Pistachio Blondies image

Provided by Martha Stewart

Yield Makes about 1 dozen

Number Of Ingredients 10

9 tablespoons (1 1/8 sticks) unsalted butter, softened, 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)

Steps:

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.