Pear and Cinnamon Blondies
I have had a glut of pears in my fresh delivery box. Husband and one daughter are both allergic to them raw - but strangely fine with them cooked (same with apples and plums). These brown butter blondies go very well with that afternoon cuppa.
The recipe is adapted from a Bon Appetit recipe - added chocolate chips as pears goes so well with chocolate.
45g plain flour
45g old-fashioned oats
30g (packed) dark brown sugar
¼ teaspoon fine salt
3 tablespoon chilled unsalted butter, cut into ½” pieces
65g unsalted butter, cut into ½” pieces
100g plain flour
100g wholewheat or spelt flour
100g old-fashioned oats
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon fine salt
200g light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 large pears in ¼” cubes cored peeled firm pears (such as Bosc or Bartlett)
Generous handful of chocolate chips - dark or white or both!
Powdered sugar (optional)
RECIPE PREPARATION Topping
Combine flour, oats, brown sugar, and salt in a medium bowl. Using your fingertips, rub in butter until moist crumbs form and no dry flour remains. Cover and chill.
Preheat oven to 180°F. Line a 13x9x2” baking dish with parchment paper and set aside. Stir butter in a medium saucepan over medium heat, swirling occasionally, until melted, deep golden brown, and dark brown bits form at the bottom of pan (do not burn), 7–8 minutes. Pour into a medium bowl; let brown butter cool slightly.
Whisk flour, oats, baking powder, cinnamon, and salt in a large bowl; set aside. Whisk brown sugar, eggs, and vanilla in another large bowl until mixture is smooth.
Slowly stream brown butter into brown sugar mixture, whisking constantly; whisk until well blended. Add pears to dry ingredients; toss to coat. Stir into brown sugar mixture (batter will be thick). Using a spatula, scrape batter into prepared pan. Smooth top. Scatter chilled topping over batter.
Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the centre comes out almost clean, with a few moist crumbs attached, 30–35 minutes. Transfer to a wire rack and let blondie cool completely in pan.
Cut blondie into squares. Dust with powdered sugar just before serving, if desired.