Description

Pear Walnut Blondies combine the natural sweetness of ripe pears with crunchy toasted walnuts for a moist, flavorful dessert bar. This easy-to-make baked treat features a buttery batter enriched with brown sugar and vanilla, delivering a perfect balance of chewy and nutty textures. Ideal for a crowd, these blondies are baked until golden and can be enjoyed as a delightful snack or dessert.

Ingredients

Scale

Wet Ingredients

1 cup (226 grams) unsalted butter, melted
1 cup (220 grams) brown sugar, packed
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

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the blondies perfectly.
Prepare the baking pan: Grease a 9×13 inch (23×33 cm) baking pan and line it with parchment paper, allowing an overhang to easily lift the blondies out later.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Combine wet ingredients: In a large mixing bowl, whisk the melted unsalted butter with the brown sugar and granulated sugar until smooth. Add the eggs and vanilla extract, whisking thoroughly to blend.
Incorporate dry mixture: Slowly add the dry ingredients into the wet mixture, stirring gently just until incorporated. Avoid overmixing to maintain a tender texture.
Fold in pears and walnuts: Gently fold in the diced ripe pears and chopped walnuts, distributing them evenly throughout the batter.
Pour and bake: Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the blondies to cool in the pan for 10 minutes, then use the parchment paper overhang to lift them out. Transfer to a wire rack and cool completely before cutting into 16 squares.

Notes

To enhance the flavor, lightly toast the walnuts before adding them to the batter.
Ensure pears are ripe but firm to prevent excess moisture making the blondies soggy.
Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Use parchment paper with an overhang for easy removal and cleaner cuts.
To make the texture more fudgy, slightly underbake by removing when a few moist crumbs appear on a toothpick.