Blondies with Pears and Pistachios

These familiar bar cookies are made merrier with the spice of candied ginger, the sweetness of dried pear, and the crunch of pistachios.

9 Tbsp. (1⅛ sticks) butter, softened
1⅔ cups all-purpose flour, unbleached
1 tsp. baking powder
¾ tsp. coarse sea salt
1 cup light-brown sugar
2 large eggs
1 tsp. pure vanilla extract
¾ cup dried pears, coarsely chopped (4 oz)
¾ cup pistachios, shelled and coarsely chopped (3¼ oz)
¼ cup candied ginger, coarsely chopped (1¼ oz)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter a 9" springform pan or a round cake pan. Line with parchment paper, allowing 2" to hang over sides. Butter parchment; set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and 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.

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. Lift blondie out of pan; transfer to a wire rack. Let cool completely; cut into wedges.

Makes about 1 dozen.