Blondie Bites Recipes

Steps:

• Preheat oven to 350°. Line mini muffin pans with paper liners.
• Place the butter and 4 ounces white chocolate in a large bowl. Microwave on high in 30 second intervals, stirring between each, until mixture is smooth. It takes my microwave about 90 seconds before I'm happy with the mixture.
• Stir in the brown sugar and the white sugar.
• Stir in the eggs, one at a time, and beat well after each addition.
• Gradually stir in the flour.
• Stir in the vanilla.
• Then, stir in the white chocolate chips and the nuts.
• Just as an aside, don't you love the fact that you don't need to use your mixer for this recipe, just stir, stir and stir.
• Spoon the batter into the muffin pans.
• Bake for about 15 minutes, until lightly browned.
• While the babies are baking, lick your spoon.
• Cool in pans for 5 minutes. Then, remove from pans and cool on wire racks.

Steps:

• Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside. Line a standard 12-cup muffin tin with cupcake liners; set aside.
• Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
• Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 1 cup coconut mixture into batter.
• Divide batter among muffin cups, filling each three-quarters full. Sprinkle remaining coconut mixture over tops. Bake until a cake tester inserted into centers comes out with a few crumbs but is not wet, about 25 minutes.

Steps:

• Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
• Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
• Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
• Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
• Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.