Description
These Pear Cardamom Blondies are a deliciously moist and fragrant dessert featuring the warm spice of cardamom and the sweet, juicy flavor of ripe pears. Perfectly tender with a slightly chewy texture, these blondies combine a rich buttery base with aromatic cardamom and fresh pear chunks for a delightful treat. Ideal for snack time, dessert, or sharing with friends and family.
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
Fruit
- 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 pan: Grease a 9×9-inch (23×23 cm) baking pan or line it with parchment paper to prevent sticking and ease removal of the blondies.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground cardamom, and salt until well combined for even spice distribution.
- Combine wet ingredients: In a large bowl, mix the melted unsalted butter and brown sugar until smooth. Beat in the eggs one at a time to incorporate air and then stir in vanilla extract for flavor.
- Combine mixtures and add pears: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the diced ripe pears carefully to distribute them evenly throughout the batter.
- Bake: Pour the batter into the prepared pan and bake for 25 to 30 minutes until the edges turn golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and serve: Let the blondies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into 16 squares and enjoy.
Notes
- Use ripe but firm pears to prevent them from becoming mushy during baking.
- Make sure not to overmix the batter as it can result in dense blondies.
- Parchment paper lining makes it easier to lift the blondies out of the pan.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For added texture, fold in chopped nuts like walnuts or pecans if desired.
