Blondie Cupcakes

Happy National Blond Brownie Day!

Let’s celebrate with a blondie in cupcake form:

These blondies were everything you’d expect them to be – dense and chewy, with that unmistakable brown sugar/caramel flavor. Kind of like chocolate chip cookie dough, for lack of a better description.

Just like regular brownies, these are infinitely adaptable – I threw in a mix of chocolate chips, coconut, and marshmallows – but you are only limited by your imagination (or what you have in the pantry).

The only issue I had was with the paper liners – the cupcakes stuck to the paper! Next time, I will just grease the pan instead of bothering with the paper, and I’ve reflected that change in the directions.

Blondie Cupcakes – adapted from Martha Stewart

1 2/3 cups all purpose flour
1 tsp baking powder
¼ tsp salt
½ cup plus 1 tbs. butter, unsalted room temperature
1 cup packed brown sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1/3 cup chocolate chips
1/3 cup shredded sweetened coconut
Handful miniature marshmallows

Preheat oven to 350 degrees F. Grease a standard muffin pan.

Sift together flour, baking powder and salt; set aside. In a large bowl, using an electric mixer, beat together butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat until combined. Stir in the flour, then add the chips, coconut and marshmallows.

Divide the batter evenly amongst the greased pan, and bake until cakes are golden brown and a toothpick inserted in the center comes clean – about 25 minutes. Remove from the oven and place on a wire rack to cool.

Yield – 12 cupcakes

Boudin Bakery Brownies

Happy New Year to all! I am very excited to be continuing another year of The Brownie Project – and judging from the first entry for 2010, I think we are off to an excellent start:

I had a tough time deciding on which recipe to make to kick off the year, but I think we’ve got a winner here. These brownies, from the Boudin Bakery (which apparently is known for their bread), were really good.

But before I go any further, I have to confess something. I made a big error in the recipe – but not on purpose. I used unsweetened chocolate instead of bittersweet chocolate – and the resulting brownies still came out great. They weren’t too sweet or overpowering, and they delivered just the right amount of chocolate flavor. I didn’t realize my mistake until now, as I sat down to type up the recipe. I suppose I could re-make the recipe the proper way, but to be honest, they were perfect just the way they were. I made 1/4th of the recipe, baked them in a little flower cake pan – and I ended up with 6 daisy shaped brownies:

Come back soon – because National Blondie Day is coming up!

Boudin Bakery Brownies (adapted slightly)

1 cup (2 sticks) butter
8 oz. bittersweet chocolate
5 eggs
3 cups sugar
1 tbs. vanilla
½ tsp. salt
1 ½ cups flour

Preheat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish and set aside.

In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.

In a large bowl, using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined.

Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Yield: 24 squares.