Pear Blondies

Name: Pear Blondies
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 20
Ingredients: Bartlett pears 0.6 lb; Condensed milk 8.8 oz; Type 00 flour 1.67 cups; Butter 3 oz; Brown sugar 0.4 cup; Baking powder 1 ¼ tsp; Cinnamon powder 1 tsp; Fine salt 1 pinch

it de fr es br

132

Calories per serving

Vegetarian

Energy Kcal 132
Carbohydrates g 20.4
of which sugars g 12.7
Protein g 2.3
Fats g 4.6
of which saturated fat g 2.58
Fiber g 0.7
Cholesterol mg 14
Sodium mg 78

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Makes: 20 pieces
Cost: Low

PRESENTATION

This dessert is all about sweet pears mixed right into a batch of classic pear blondies. And here's the thing: these blondies get their inspiration from American baking. They swap out the usual chocolate for a rich, golden batter. Why? Because of brown sugar and no dark chocolate. Seriously good stuff.

What makes these different? Well, the pears are spiced up with cinnamon and layered into the mix. So you get bites that are moist and full of fruit in every square. Plus, there’s no need for eggs—condensed milk steps in. Really, it makes this recipe friendly for anyone who can’t or doesn’t want to use eggs. That's a swap that doesn’t just work; it actually adds extra tender texture and a touch of creaminess to the bars.

You’ll find lots of folks trying out different pear dessert recipes with this base. I mean, they toss in things like white chocolate chips, peanuts, or even banana for more twists. The fun part? It's how adaptable these pear blondies are. Pretty much, whether you’re into sweets or want to mix things up.

These bars have a sort of caramel flavor going on. Why? That brown sugar melts right in while they bake. And that's where the idea of caramel pear blondies comes from—they’re not just fruity. They have that soft, chewy texture that makes you want another piece. These aren’t just for special occasions. Nope, they show up at any get-together, potluck, or even just for a cozy night in. No question.

People love to experiment, too. Across the U.S., you’ll see all kinds of fruit blondie recipes pop up. But pears with cinnamon and a hit of condensed milk? It feels right for autumn or whenever you want something a bit different. Whether you call them homemade blondies with pears or even pear and caramel bars, the result is always soft, buttery, and a little bit crispy around the edges. A great way to try baking with pears—especially if you like chewy bars more than classic brownies. Everyone’s got their favorite version, but this style is all about rich flavor and a really really good texture.

How to prepare Pear Blondies

To make the pear blondies, start by peeling the pears and then cut them into cubes of about 1/2 inch 1. Place the pear cubes in a pan 2, flavor with a teaspoon of cinnamon 3, and quickly sauté over high heat.

After a few minutes, turn off the heat and let them cool completely 4 and work on the batter: put the condensed milk in a large bowl 5, add the brown sugar and whip the mixture with an electric mixer (or a hand whisk) 6.

In another bowl, place the sifted flour and baking powder 7, add the salt and combine the dry ingredients with the condensed milk mixture 8. Add the melted and cooled butter 9 and blend the ingredients, still using the electric mixer,

until you get a soft and homogeneous mixture 10. Finally, add the cinnamon-flavored pear chunks 11 and mix with a spatula 12.

Butter a rectangular baking pan measuring 8x10 inches, line it with parchment paper (for all the details, refer to the guide: how to line a pan with parchment paper). Pour the batter into the pan and spread it well with a spatula (13-14). Bake in a preheated static oven at 350°F for about 40 minutes (if using a convection oven, 320°F for 30 minutes) until the surface is golden brown 15. Let the dessert cool,

flip it onto a cutting board 16 and cut it into strips 17 and then into cubes. Your pear blondies are ready to be enjoyed; if desired, you can sprinkle them with powdered sugar 18!

Storage

Store the blondies under a glass cover or in a tin box for up to 5 days. You can freeze the cooked blondies. Thaw them at room temperature.

Tip

To prepare the blondies, you can replace the pears with apples, and you can also add an alcoholic note by deglazing the fruit in the pan with a liqueur like rum or cognac. If you have leftover blondie batter, you could add it to a cake batter, such as a sponge cake, as it helps to keep baked goods moist and soft, and with the condensed milk, you can also make an excellent white chocolate pastry cream to fill it!

For the translation of some texts, artificial intelligence tools may have been used.

Pear Blondies

PRESENTATION

How to prepare Pear Blondies

Storage

Tip

RELATED RECIPES