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Magic Blondies

November 11, 2011

Magic Blondies

Magic Blondies

Magic blondies?!  What?  Okay, listening?!  Take a plain blondie and throw in some dried cherries, chocolate chunks, coconut, and tada, magic blondies 🙂  They are sort of like a kitchen sink blondie.  They are very easy to make but you must take care not to over bake them as they will be dry and hard.  You are aiming to produce a soft and chewy consistency.  Unless, of course, you like your blondies hard and dry, then by all means over bake them.  Who am I, to tell you how to bake your magic blondies?!

Magic Blondies


2/3 cup sweetened flaked coconut

2/3 cup semi-sweet chocolate chips

2/3 cup chopped walnuts

2/3 cup dried cherries or cranberries

1 2/3 cup flour

1 teaspoon baking powder

1/2 cup plus 1 tablespoon of butter, room temperature

1 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla

To Prepare

Preheat the oven to 350F.  Line a standard 12-cup muffin tin with paper liners.  Stir together the coconut, chocolate chips, walnuts, and dried cherries in a bowl. In a separate bowl whisk together the flour and baking powder.

Place the butter and brown sugar in the bowl of an electric mixer fitter with the paddle attachment;  beat on medium speed until pale and fluffy, about 3 minutes.  Add the eggs and vanilla; beat until combined.  Reduce the speed to low.  Add the flour mixture, and mix, scraping down the sides of the bowl, until well combined.  Mix in 1 cup of the coconut mixture.

Divide the batter among the muffin cups, filling each about three-quarters full.  Sprinkle the remaining coconut mixture over the tops.  Bake until a toothpick or cake tester inserted into the center comes out with a few crumbs but not wet and gooey, about 20-25 minutes.  Transfer to a wire rack ; allow to cool completely.  Blondies may be stored in an airtight container at room temperature for up to 2 days.

Makes 12

From Martha Stewart Cookies

Magic Blondies

Magic Blondies

These little guys are a great snack.  They have a little something for everyone 🙂

From our kitchen to yours,
Sydney Jones

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