Spiced Oat and Pear Blondies

Name: Spiced Oat and Pear Blondies
Yield: 8 Servings
Ingredients: ⅓ cup cup all-purpose flour; ⅓ cup cup old-fashioned oats; ¼ cup cup (packed) dark brown sugar; ¼ teaspoon tsp. kosher salt; 3 tablespoon Tbsp. chilled unsalted butter, cut into ½” pieces; Nonstick vegetable oil spray; ½ cup cup (1 stick) unsalted butter, cut into ½” pieces; 1½ cups cups all-purpose flour; 1 cup cup old-fashioned oats; 2 teaspoon tsp. baking powder; 1 teaspoon tsp. ground cinnamon; 1 teaspoon tsp. kosher salt; 1¾ cups cups (packed) light brown sugar; 2 large eggs; 1 teaspoon tsp. vanilla extract; 2 cups cups ¼” cubes cored peeled firm pears (such as Bosc or Bartlett; about 2 large); Powdered sugar (optional)

Alison Roman8 ServingsSource

cookie dessert bar cookie oat pear snack nut-free baking

Ingredients

⅓ cup cup all-purpose flour

⅓ cup cup old-fashioned oats

¼ cup cup (packed) dark brown sugar

¼ teaspoon tsp. kosher salt

3 tablespoon Tbsp. chilled unsalted butter, cut into ½” pieces

Nonstick vegetable oil spray

½ cup cup (1 stick) unsalted butter, cut into ½” pieces

1½ cups cups all-purpose flour

1 cup cup old-fashioned oats

2 teaspoon tsp. baking powder

1 teaspoon tsp. ground cinnamon

1 teaspoon tsp. kosher salt

1¾ cups cups (packed) light brown sugar

2 large eggs

1 teaspoon tsp. vanilla extract

2 cups cups ¼” cubes cored peeled firm pears (such as Bosc or Bartlett; about 2 large)

Powdered sugar (optional)

Method

Combine flour, oats, brown sugar, and salt in a medium bowl. Using your fingertips, rub in butter until moist crumbs form and no dry flour remains. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Preheat oven to 350°. Coat a 13x9x2” baking dish with nonstick spray; set aside. Stir butter in a medium saucepan over medium heat, swirling occasionally, until melted, deep golden brown, and dark brown bits form at the bottom of pan (do not burn), 7–8 minutes. Pour into a medium bowl; let brown butter cool slightly.

Whisk flour, oats, baking powder, cinnamon, and salt in a large bowl; set aside. Whisk brown sugar, eggs, and vanilla in another large bowl until mixture is smooth.

Slowly stream brown butter into brown sugar mixture, whisking constantly; whisk until well blended. Add pears to dry ingredients; toss to coat. Stir into brown sugar mixture (batter will be thick). Using a spatula, scrape batter into prepared pan. Smooth top. Scatter chilled topping over batter.

Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out almost clean, with a few moist crumbs attached, 30–35 minutes. Transfer to a wire rack and let blondie cool completely in pan.

Cut blondie into squares. Dust with powdered sugar just before serving, if desired.