These single-serving goodies are kitchen wizardry: Blondie batter is tucked into cupcake liners, topped with a combination of coconut, chocolate chips, walnuts, and dried cherries, and baked until golden.
- 2/3 cup sweetened flaked coconut
- 2/3 cup semisweet chocolate chips
- 2/3 cup chopped walnuts (about 2 1/2 ounces)
- 2/3 cup dried cherries or cranberries
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 9 tablespoons (1 1/8 sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.
Whisk together flour, baking powder, and salt in a medium bowl; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.
Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days.