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