With a hint of sweet chocolate, crunch from walnuts and chewiness from cranberries, these have everything! Perfect for the holidays, looking festive in silver or red and green cupcake tins. They're also really airy and not at all heavy like blondie bars.
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 cranberries (or cherries)
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 cranberries 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 and 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 toothpick 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. Makes 1 dozen.
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 cranberries (or cherries)
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 cranberries 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 and 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 toothpick 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. Makes 1 dozen.
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