Blondies are usually baked in a square or rectangular pan and cut into bars. Here we’ve used a springform pan to bake a round that’s then cut into wedges. The familiar flavor is made even more irresistible with the spice of candied ginger, the sweetness of dried pears, and the crunch of pistachios.

　　

Ingredients

makes about 1 dozen

　　9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, plus more for pan

　　1 2/3 cups all-purpose flour

　　1 teaspoon baking powder

　　3/4 teaspoon coarse salt

　　1 cup packed light brown sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　3/4 cup coarsely chopped dried pears (4 ounces)

　　3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces)

　　1/4 cup coarsely chopped candied ginger (1 1/4 ounces)

　　

Step 1

Preheat oven to 325°F. Butter a 9-inch springform or round cake pan. Line bottom with parchment paper; butter parchment.

　　

Step 2

Whisk together flour, baking powder, and salt in a bowl. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low; mix in flour mixture until combined. Mix in pears, pistachios, and candied ginger.

　　

Step 3

Pour batter into prepared pan; smooth top. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes. Let cool on a wire rack 15 minutes. Remove side of springform (or invert pan if using a cake pan). Transfer to a wire rack and let cool completely. Cut into wedges. Blondies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies