I had two sources of inspiration for this recipe. The first was my failed attempt at brown-butter blondies last week. (They were delicious, but I was making too many and so the butter just didn’t brown at all.) The second was the two rotting pears that have been sitting in the fruit-bowl on our kitchen table for two weeks at least (more I think). Something had to be done with these pears, and it seemed a real shame to just throw them out, although they were really on beyond the point of being edible as a pear anymore.
I thought that the earthiness of the brown-butter would go really well with the fall-flavorishness of the pears. And that both of those flavors would benefit from the addition of some crystallized ginger.
I didn’t remember the recipe really at all, but since I was adding the pears and stuff, it wasn’t going to matter really what the original recipe was. (I put my recipe at the bottom of the post.)
The butter browned beautifully, and I mixed it with white and brown sugar, before adding in the eggs, pear, and ginger. Then I added in the dry ingredients and mixed to combine.
That went into a baking dish and then went into a 375 oven until it looked done. It got a little darker on top than I maybe would have liked, but I put being cooked on the inside above the look on top.
(Side note: when I opened the oven, it smelled so deliciously sweet and spicy from the ginger.)
The resulting blondies were a little cake-ier than I was hoping for, but the taste was so good. I had been a little worried that one of the flavors would dominate, but the tastes are all balanced. Moral of the story: next time you have pears rotting in your fruit bowl, try out this recipe! (And if you’re at Middlebury, come over to my suite and try one!!!)
- 1.5 sticks of butter, melted to browning
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup miced pear
- 1/8 cups minced crystallized ginger
- 2 and 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
1. Preheat oven to 375.
2. Mix butter and sugars together. Then add eggs. Once combined, add pear and ginger.
3. Mix dry ingredients and then add into the wet ingredients.
4. Stir until combined.
5. Pour into 8x8 inch pan and bake for 30-35 minutes, or until tester comes out clean.
6. Cut and ENJOY!