magic blondies

I tell you one thing, Ms. Martha sure can come up with good recipes. Or else, perhaps, the food people she hires can. I made a batch of these magic blondies for a coworker’s birthday earlier this week and they were such a big hit! Super simple and super yummy (yes, I snuck a bite of Tony’s, shhhhh!). I’ll have to make another batch sometime next week after the holidays.

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 ounces)
2/3 cup dried cherries or cranberries (I used cherries)
1 2/3 cups all-purpose flour
1 teaspoon baking powder (oh crap! just realizing that I forgot to add the baking powder! whoooopsies!)
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


1. Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside.
2. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.
3. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
4. 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.
5. Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops.
6. 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.

And here’s snapshot of how they turned out. Enjoy!!


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