Ginger Blondies

The full name for these cookies is Browned Butter, Pear, Pistachio, and Ginger Blondies. I've long been a fan of the brownie, but I had no idea that there was such a thing as a "blondie!" I have to say that these are nothing short of fantastical. Believe me, I only make words up when I really like something. These cookies have the wonderful flavor of biscotti, but are soft and chewy like a brownie.

Ingredients (makes about a dozen):

• 1 stick of butter
• 1 1/2 cup flour
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup canned pears (pulsed 3-4 x in processor and moisture removed by pressing in fine mesh strainer)
• 1/2 cup shelled salted pistachios, coarsely chopped
• 1/2 coarsely chopped crystallized ginger

Directions:

1. Brown the butter in s sauce pan and set aside to cool.
2. Preheat oven to 325. Prepare a 9" springform pan with parchment paper and cooking spray.
3. Sift together flour, baking powder, and salt.
4. In food processor with paddle attachment, cream the cooled browned butter and sugar on medium speed. Mix until paste forms, about 2 minutes. Add eggs, vanilla, and pears and continue to mix on medium until light and fluffy, about 2 minutes. Reduce speed to low and in two additions, add flour mixture until combined. Mix in pistachios and ginger.
5. Pour batter into prepared pan and smooth the top. Bake until cake tester comes out clean, about 45-50 minutes, rotate pan halfway through baking.
6. Let pan cool for 10 minutes and then release pan and paper from blondies. Let cool completely on wire rack and slice into squares to serve.