Magic Blondies

• 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
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Line a standard 12-cup muffin tin with paper liners.
3. Stir together coconut, chocolate, walnuts, and cherries in a bowl.
4. Whisk together flour, baking powder, and salt in another bowl.
5. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
6. Add eggs and vanilla; mix until combined.
7. Reduce speed to low.
8. Add flour mixture, and mix, scraping down sides of bowl, until well combined.
9. Mix in 1 cup coconut mixture.
10. Divide batter among muffin cups, filling each about three-quarters full.
11. Sprinkle remaining coconut mixture over tops.
12. Bake until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes.
13. Transfer to a wire rack; let cool completely.
14. Blondies can be stored in an airtight container at room temperature up to 2 days.

coconut, semisweet chocolate chips, walnuts, cherries, flour, baking powder, coarse salt, unsalted butter, brown sugar, eggs, vanilla

Taken from www.epicurious.com/recipes/food/views/magic-blondies-389364 (may not work)