Coconut is one of those Love-Hate ingredients. Fortunately for me, I love it! When Kara (she’s a coconut lover too) and I saw this recipe on Brown Eyed Baker, we knew we had to try it. But for reasons I can’t explain, the recipe kept getting pushed back on our to-do list until months later we decided to make them.
I’m glad that we finally tried these out because they had the soft yet chewy texture I love in a brownie plus the unconventional surprise of white chocolate and coconut. If coconut makes you swoon like it does me, then you’ll definitely want to bake these sooner rather than later. We made them a few days ago and decided to store ’em in Tupperware and freeze until Easter. I think our family will love them!
Here's what you'll need
Measure 1 1/3 cups flour
Add 1 teaspoon salt to the flour and whisk together; set aside
Next, chop up your white chocolate, you'll need 11 ounces total
In a double boiler or a heatproof bowl over simmering water, dump in 2 sticks of cubed butter
Add the chocolate too; stir
You'll want the butter and white chocolate completely smooth. Remove from heat
While that cools, measure out 1 1/2 cups sugar
As if that's not sugary enough, add a 1/2 cup brown sugar
Add sugar mixture to the cooled white chocolate and butter; mix this all together
In go the eggs, add one first
Then 1 teaspoon vanilla
And now the other two eggs
We needed to transfer ours to a large bowl
Add the flour/salt mixture you set aside earlier. You don't have to mix completely
And the star of the show…coconut! And remember to not overbeat!
Pour this into a parchment lined baking dish
Here it is baking and becoming perfectly golden
Top with toasted coconut and serve.
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Ingredients
Yield: 24 brownies
1 1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded coconut
Directions
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour and salt together.
Put the white chocolate and butter in a double-boiler or in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, and then remove the bowl from the pan. The mixture should be room temperature.
Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, and then lift them out of the pan using the parchment paper. Cut into squares and serve. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Source: Brown Eyed Baker
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