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.
Recipe information
Yield
Makes 1 dozen
Ingredients
2
2
2
2
1
1
3
9
1
2
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Stir together coconut, chocolate, walnuts, and cherries in a bowl. Whisk together flour, baking powder, and salt in another bowl.
Step 2
Put butter and brown 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.
Step 3
Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Transfer to a wire rack; let cool completely. Blondies can be stored in an airtight container at room temperature up to 2 days.