Print This Recipe

Print
Magic Blondies

Magic Blondies

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.

Holiday Cookies 2005, Special Issue Holiday 2005 http://www.marthastewart.com/336224/magic-blondies
3.857145
Rated
77.1429100(7)7
  • Yield Makes 1 dozen

Ingredients

    • 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

Directions

  1. 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.
  2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  3. 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.
  4. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.