MINI BLONDIE RECIPES

Steps:

• Preheat the oven to 350° F. In a medium-sized bowl, whisk together the flour, spices, baking soda, salt, and baking powder. Heat the butter in the 10-inch cast-iron skillet over medium-low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute. Slowly pour the butter mixture into the flour mixture. Add the egg and vanilla. Mix with a wooden spoon until combined. Fold the chopped chocolate, walnuts, carrots and coconut into the dough. Transfer the dough back to the buttery skillet, and bake for 20-25 minutes or until the blondie is golden brown and cake tester or a toothpick comes out of the center clean. Cool the blondies 15 minutes before slicing or serve hot and gooey with ice cream. Blondies will keep for three days covered at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.
• Combine shortening and milk in large saucepan. Place over low heat until shortening melts. Remove from heat, add the brown sugar and egg. Stir until well blended.
• Combine the flour, baking powder and salt; stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool and cut into 2x2 inch squares.