Description
Delightfully moist and flavorful Pear Walnut Blondies combine the natural sweetness of ripe pears with crunchy toasted walnuts in a rich buttery batter. These blondies are baked to golden perfection, creating a chewy yet tender dessert that’s perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 grams) unsalted butter, melted
- 1 cup (220 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 2 medium ripe pears, peeled, cored, and diced
- 1 cup (120 grams) chopped walnuts, toasted if desired
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the blondies evenly.
- Prepare Pan: Grease a 9×13 inch (23×33 cm) baking pan and line it with parchment paper to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Combine Wet Ingredients: In a large mixing bowl, whisk melted unsalted butter with brown sugar and granulated sugar until smooth. Then add the eggs and vanilla extract, mixing well to combine.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients while stirring gently until just combined, being careful not to overmix.
- Add Pears and Walnuts: Fold in the diced ripe pears and chopped walnuts evenly throughout the batter to distribute flavor and texture.
- Bake the Blondies: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the blondies to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift them out of the pan and transfer to a wire rack to cool completely before slicing into 16 pieces.
Notes
- For extra flavor, toast the walnuts lightly in a dry skillet before chopping.
- Make sure pears are ripe for natural sweetness and moisture.
- Do not overmix the batter once flour is added to prevent tough blondies.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make clean cuts, use a sharp knife and wipe it between slices.
