Post by bonnieb on Oct 26, 2006 15:06:27 GMT -5
I found this recipe in the Martha Stewart Holiday Cookies magazine I purchased last December but never got around to trying. They look so good (page 112) and easy to make. I decided to try them today. They are wonderful and I highly recommend them.
I used cranberries and the taste was wonderful especially with the semisweet chocolate. I also love toasted coconut.
Magic Blondies
Makes 1 dozen
2/3 cup sweetened flaked coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts (about 2/1/2 oz)
2/3 cup dried cherries or cranberries
1 2/3 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon 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 12 cup muffin tin with paper liners (I used the ones with the foil outer liner). I accidentally purchased the Jumbo but it actually worked out best for me.
Stir together coconut, chocolate chips, walnuts and cherries or cranberries in a medium bowl and set aside.
Whisk together flour, baking powder and salt in a bowl and set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment (I used my Kitchen Aid Mixer). Mix on medium speed until pale and fluffy, about 3 minutes or less. Add eggs and vanilla and mix until combined. Reduce speed to low and add flour mixture making sure you scrape down the sides of the bowl until it is well combined. MIX IN ONLY 1 CUP OF THE COCONUT MIXTURE.
Put the batter into the individual muffin cups, filling ¾ s full. Sprinkle with the remaining coconut mixture over the tops. Bake blondies until the cake tester insert comes clean, about 25 minutes. Can be stored in an airtight container at room temp for 2 days.
I used cranberries and the taste was wonderful especially with the semisweet chocolate. I also love toasted coconut.
Magic Blondies
Makes 1 dozen
2/3 cup sweetened flaked coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts (about 2/1/2 oz)
2/3 cup dried cherries or cranberries
1 2/3 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon 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 12 cup muffin tin with paper liners (I used the ones with the foil outer liner). I accidentally purchased the Jumbo but it actually worked out best for me.
Stir together coconut, chocolate chips, walnuts and cherries or cranberries in a medium bowl and set aside.
Whisk together flour, baking powder and salt in a bowl and set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment (I used my Kitchen Aid Mixer). Mix on medium speed until pale and fluffy, about 3 minutes or less. Add eggs and vanilla and mix until combined. Reduce speed to low and add flour mixture making sure you scrape down the sides of the bowl until it is well combined. MIX IN ONLY 1 CUP OF THE COCONUT MIXTURE.
Put the batter into the individual muffin cups, filling ¾ s full. Sprinkle with the remaining coconut mixture over the tops. Bake blondies until the cake tester insert comes clean, about 25 minutes. Can be stored in an airtight container at room temp for 2 days.