What are the best pears to use for maple pecan and pear blondies?

Bosc or Anjou pears are the best choice for these blondies because they maintain their structure during baking and do not release too much juice, which helps keep the blondies fudgy rather than soggy.

Can I substitute pecans with other nuts?

Yes, walnuts or hazelnuts work wonderfully in this recipe if you don't have pecans on hand. Just make sure to toast them first to bring out their maximum flavor.

How should I store these blondies?

Store the maple pecan and pear blondies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

Can I make these gluten-free?

You can replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. The texture may be slightly different, but the flavor will remain delicious.

maple pecan and pear blondies: 1 Ultimate Autumn Dessert Recipe

Description

Rich, fudgy blondies packed with fresh diced pears, toasted pecans, and the deep flavor of pure maple syrup.

Ingredients

Scale

1/2 cup unsalted butter, melted and slightly cooled
1/2 cup packed light brown sugar
1/3 cup pure maple syrup (Grade A Dark preferred)
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium pears (Bosc or Anjou), peeled and diced into 1/2-inch cubes
1/2 cup pecans, toasted and roughly chopped

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving a slight overhang on two sides for easy removal.
Step 2: In a large mixing bowl, whisk together the melted butter, brown sugar, and maple syrup until the mixture is smooth and well combined.
Step 3: Add the egg and vanilla extract to the butter mixture, whisking vigorously until the batter looks glossy.
Step 4: In a separate small bowl, whisk together the flour, baking powder, salt, and cinnamon.
Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Step 6: Gently fold in the diced pears and toasted pecans until they are evenly distributed throughout the thick batter.
Step 7: Spread the batter into the prepared baking pan, smoothing the top with your spatula.
Step 8: Bake for 28-32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Step 9: Allow the maple pecan and pear blondies to cool completely in the pan before lifting them out using the parchment paper and slicing into squares.

Notes

Ensure pears are firm but ripe. Overly soft pears will make the blondies soggy. For the best flavor, use real maple syrup rather than artificial table syrup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Desserts & Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 285 kcal
Sugar: 24g
Sodium: 120mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg