Making blondies into individual portions using a muffin pan appeared to be a rather nice idea. That was the main reason that drew me to this recipe. However, a regular muffin size of this dense treat packed with coconut, chocolate chips, cranberries, and walnuts is just too much. I think a mini muffin size would work much better, not to mention a shorter baking time.
I think the cookie part of this blondies stray a bit to the dry side. The addition of crunchy coconut and walnut highlighted that as well. Without some moist ingredients (I'm thinking majool dates or black mission figs), I feel like there's something missing. I will probably take the idea of shaping blondie/brownie batter using muffin pans but apply it to another recipe instead.
