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
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.