Thursday, March 28, 2013

Not-So-Blonde-Blondie-Cups

Not-So-Blonde-Blondie-Cups



So, to be completely honest, these were a mistake....a wonderful happy accident! 

Here's what happened....I woke up on a mission to make my favorite brownie cups and well, wouldn't you know it, I only had 3/4 of a cup of coco powder...not enough for those wonderful brownies! Boooo!!! Sooo, I decided to make Blondie's instead...in the middle of mixing and clearly not thinking...I poured in the 3/4 of a cup of coco powder into the mix...and this is what happened!

 Fudgy-Not-So-Blonde-Blondie-Cups


YUM!


Ingredients:

1 cup of butter (melted)
4 eggs
3 cups brown sugar
2 tsp. vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup coco powder
1 cup chocolate chips plus additional 1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees...spray 2 non-stick 24 count mini muffin pans OR 2 non-stick 9x13 pans. Note: if pans are darker reduce over temp to 325.

In a large bowl, combine the brown sugar, melted butter, eggs and vanilla just until blended. Combine the flour, coco powder, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. 
  •  Bake Blondies in the muffin pans 8-9 min. take out of oven and add additional chocolate chips on top. Let cool before taking out of pans.
  • Bake Blondies in the 9x13 pans 18-20 min. take out of oven and add additional chocolate chips on top. Let pans cool completely before cutting.

I doubled the recipe above...so here is the recipe for a smaller batch.

1/2 cup butter (melted)
1/1/2 cup brown sugar 
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/8 cup coco powder or 6 tbsp
1/2 cup chocolate chips (plus additional 1//4 cup) 

Bake times/temp are the same 1-24 count mini muffin pan or 1-9x13 pan

 
LOOK AT THEM!
THE ADDED CHOCOLATE ON TOP MADE THEM PERFECT!
 
ALL PHOTOS TAKEN BY "BAKING WITH MELISSA"


                              The perfect bite sized treat!  
                                           ENJOY!!!