Pear, Pistachio, and Ginger Blondies

• 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)

1. Preheat oven to 325F.
2. Butter a 9-inch springform or round cake pan.
3. Line bottom with parchment paper; butter parchment.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.
6. Mix on medium speed until pale and fluffy, about 3 minutes.
7. Add eggs and vanilla; mix until combined.
8. Reduce speed to low; mix in flour mixture until combined.
9. Mix in pears, pistachios, and candied ginger.
10. Pour batter into prepared pan; smooth top.
11. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes.
12. Let cool on a wire rack 15 minutes.
13. Remove side of springform (or invert pan if using a cake pan).
14. Transfer to a wire rack and let cool completely.
15. Cut into wedges.
16. Blondies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

unsalted butter, flour, baking powder, coarse salt, brown sugar, eggs, vanilla, pistachios, candied ginger

Taken from www.epicurious.com/recipes/food/views/pear-pistachio-and-ginger-blondies-389283 (may not work)