Best Pear Pistachio Ginger 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, PISTACHIO & GINGER BLONDIES image

Categories Cookies

Yield 12 dozen bars

Number Of Ingredients 9

9 tablespoons (1 1/8 sticks) unsalted butter, more for pan
1 2/3 cups flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
1 teaspoon vanilla
3/4 cup coarse chopped dried pears (4 oz)
3/4 cup coarse chopped pistachios (3 1/4 oz)
1/4 cup coarse chopped candied ginger (1 1/4 oz)

Steps:

Preheat oven to 325 Butter 9-inch springform pan lined with parchment paper, allow 2 inches to over hang. Butter parchment. Sift flour, baking powder & salt. Cream butter and sugar until pale and fluffy (3 minutes). Add eggs and vanilla, mix until combined. Reduce speed add flour mixture until combined. Mix in pears, pistachios and ginger. Pour batter into prepared pan, smooth top. Bake, rotating pan halfway through until cake tester inserted, comes out clean. Bake 50 minutes. Let cool on wire rack, 15 minutes. Lift out of pan onto wire rack, cool completely. Cut into edges, store room temperature, up to 3 days.