Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. Pour into a large heat-proof bowl and let cool for 5-10 minutes.
Step 3: Add the brown sugar to the browned butter and whisk until well combined and smooth.
Step 4: Whisk in the eggs one at a time, followed by the vanilla extract. Beat the mixture for about 1-2 minutes until it becomes glossy.
Step 5: In a separate bowl, whisk together the flour, salt, cinnamon, and baking powder.
Step 6: Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain.
Step 7: Fold in the diced pears and toasted walnuts until evenly distributed.
Step 8: Spread the batter into the prepared pan and smooth the top.
Step 9: Bake for 30-35 minutes, or until the top is set and a toothpick comes out with a few moist crumbs.
Step 10: Allow the blondies to cool completely in the pan before lifting them out and slicing into 16 squares.