Pear, Pistachio, And Ginger Blondies

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Martha Stewart


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9 tablespoons (1 1/8 sticks) unsalted butter, softened, 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)

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