Description
These Pear Cardamom Blondies combine the rich, buttery sweetness of traditional blondies with the warm spice of cardamom and the fresh, juicy flavor of ripe pears. Perfectly soft and moist with a delightful aromatic twist, they make an excellent dessert or snack for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 grams) unsalted butter, melted
- 1 cup (200 grams) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups (190 grams) all-purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon salt
Add-ins
- 2 medium ripe pears, peeled and diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking.
- Prepare Baking Pan: Grease a 9×9-inch (23×23 cm) baking pan or line it with parchment paper to prevent sticking and make removal easier.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cardamom, and salt to evenly distribute the spice and salt.
- Mix Wet Ingredients: In a large mixing bowl, stir the melted unsalted butter and brown sugar until smooth. Beat in eggs one at a time until fully incorporated, then stir in vanilla extract.
- Combine Wet & Dry: Gradually add the dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Add Pears: Fold the diced ripe pears into the batter gently to distribute without breaking them down.
- Bake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the blondies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing into 16 squares.
Notes
- Ensure pears are ripe but firm to maintain texture in the blondies.
- Do not overmix batter to keep blondies tender and soft.
- Cardamom adds a warm, aromatic flavor but can be adjusted or omitted if preferred.
- Store blondies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
