Magic Blondies

I have found a new favorite recipe! Not just because it tastes great, but it is the perfect recipe to use up all the half bags of chocolate chips, craisins, coconut, nuts, or anything else you may have in your cabinets from a baking extravaganza around the holidays. These were so easy and delicious I actually made them two nights in a row. My roomies were quite dissappointed when I didn't bring any leftovers home from the ones I brought to the office so we made another batch that night. This recipe, of course, comes from Martha Stewart. I made them in a mini-muffin pan and it was the perfect size for the plethora of flavors.

-2/3 cup sweetened flaked coconut
-2/3 cup semisweet chocolate chips

-2/3 cup chopped pecans (about 2 1/2 ounces)
-2/3 cup dried cherries or cranberries
-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

1. Preheat oven to 350°. Line a standard 24-cup mini muffin tin with paper liners; set aside. Stir together coconut, chocolate, pecans, and craisins in a medium bowl; set aside.

2.Whisk together flour, baking powder, and salt in a medium bowl; set aside.

3.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.

4.Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 15 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days.
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