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Frosted Maple Pear Blondies Recipe

This frosted maple pear blondies recipe is unique and delicious. Recipe courtesy Matt of Plating Pixels.

Servings: 20

Active time: 10 minutes

Total time:

Maple Pear Blondies Ingredients


  • 3/4 c butter, divided use
  • 2 pears, cored and diced
  • 1/2 c pure maple syrup
  • 1/2 c granulated sugar
  • 1 c packed brown sugar
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp vanilla
  • 2 c all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 350°F. Melt 1 tablespoon of the butter over medium-heat in large saucepan. Add pears and cook until softened, about 10 minutes stirring occasionally. Remove pears from pan.
  2. In same pan, melt remaining butter over medium-high heat. Stirring often, cook 1-2 minutes more to lightly brown. Remove from heat and stir in maple syrup, sugar, and brown sugar. Stir in egg and vanilla until combined. Stir in flour, baking powder, baking soda, and salt. Fold in cooked pears.
  3. Pour batter into a foil or parchment lined 13x9-inch baking dish. Bake 25-30 minutes until lightly browned and edges are puffed. Cool on a wire rack then remove from dish.

Frosting Ingredients

  • 12 oz cream cheese, softened
  • 3/4 c butter softened
  • 3/4 c powdered sugar
  • 1/2 tsp cinnamon
  • 3 Tbsp pure maple syrup
  • 1/4 c toasted walnuts, chopped
  1. Beat together softened cream cheese and butter on medium-high speed until well combined. Carefully add in powdered sugar, cinnamon, and maple syrup on low until combined.
  2. Evenly spread over uncut blondie base. If desired chill for 30 minutes to firm frosting. Cut into small bars, top with walnuts and store extras in fridge.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.