Where have I been for two weeks? Cuba! We just returned from a 10-day trip to Varadero. It was amazing! I came home more relaxed than I have been in years (probably not since I started my PhD). I am energized and motivated to get back in the kitchen...let's just say that the food in Cuba isn't amazing. The cocktails? Yes!
I actually made these pear blondies before I left, but in the chaos of packing etc, this post was never quite written up. So here you go now!
Topping
- 1/3 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 1/4 cup (packed) dark brown sugar
- 1/4 tsp salt
- 3 tbsp chilled unsalted butter, cut into 1/2-inch pieces
Blondie
- Nonstick vegetable oil spray
- 1/2 cup unsalted butter, cut into small pieces
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 3/4 cups (packed) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups pear; peeled, cored and diced in ~1/4 inch pieces (around 3 pears, I used Bartlett)
Adapted (a tiny bit) from Bon Appetit.
Pre-heat the oven to 350.
To make the topping: combine flour, oats, brown sugar and salt. Add butter and mix with a pastry blender until crumbly and moist.
To make the blondies: Melt butter in a small saucepan over medium heat. Stirring occasionally, let the butter cook until it turns a deep golden brown, around 7-8 minutes. Be careful not to let it burn! Pour into a separate bowl and let cool slightly.
Combine brown sugar, eggs and vanilla in a large bowl, beat until smooth. Slowly add the brown butter, stirring constantly, until well combined. Combine flour, oats, baking powder, cinnamon and salt in a large bowl, add pears, and add dry ingredients to wet and mix until well combined. The batter was quite thick...don't worry!
Spray a 9X13 inch baking dish with non-stick spray. Scrape batter into pan, try to smooth it out evenly. Sprinkle topping evenly over batter.
Bake for 30-35 minutes, until a toothpick comes out clean.
Enjoy!
Pre-heat the oven to 350.
To make the topping: combine flour, oats, brown sugar and salt. Add butter and mix with a pastry blender until crumbly and moist.
To make the blondies: Melt butter in a small saucepan over medium heat. Stirring occasionally, let the butter cook until it turns a deep golden brown, around 7-8 minutes. Be careful not to let it burn! Pour into a separate bowl and let cool slightly.
Combine brown sugar, eggs and vanilla in a large bowl, beat until smooth. Slowly add the brown butter, stirring constantly, until well combined. Combine flour, oats, baking powder, cinnamon and salt in a large bowl, add pears, and add dry ingredients to wet and mix until well combined. The batter was quite thick...don't worry!
Spray a 9X13 inch baking dish with non-stick spray. Scrape batter into pan, try to smooth it out evenly. Sprinkle topping evenly over batter.
Bake for 30-35 minutes, until a toothpick comes out clean.
Enjoy!
These bars are nice and moist, not too sweet, and are a great way to enjoy pears this fall. I added extra pears than the original recipe calls for, but wished I'd added even more.
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