Pear and Pistachio Blondies

March 12, 2009 § 1 Comment


This hearty blondie recipe was inspired by a Martha Stewart creation; I tweaked a couple of ingredients and the type of cooking pan.  In the original recipe, she suggested using a 9″ circular pan; instead I used a 8×8″ square pan so my blondies varied in cooking time and I imagine mine were a bit thicker.  All in all, this is definitely a repeat recipe!

1 stick unsalted butter, room temperature
1 + 2/3 cup white whole-wheat flour
1 teaspoon aluminum-free baking powder
3/4 teaspoon sea salt
1 cup brown sugar, lightly packed
2 eggs
1 teaspoon vanilla extract
3/4 cup pistachios, chopped
3/4 cup dried pear, chopped



1. Preheat oven to 325 degrees.  Grease an 8×8″ pan.

2. Cream butter and sugar.  Add vanilla and eggs.

3 .  In a separate bowl, mix dry ingredients.  Combine wet and dry ingredients with a large spoon and stir until combined.  Fold in pistachios and pear bits.  Spoon into pan and level.  Bake for 40-45 minutes or until the knife comes out clean and edges are slightly browned and top turns golden.  Cool 10 minutes before slicing and serving.



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