Rich. Decadent. Addicting. Yes, yes, yes.These little beauties are quite a treat. If you are looking for a change from regular old brownies (not that there's anything wrong with those) then give these a whirl.
I consider these a fancy dessert (pinkies in the air!). Meaning you could take them somewhere where you want to impress people with your fancy baking skills.
1 1/3 cups flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped (I used Ghirardelli white chocolate chips)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 1-inch pieces
1½ cups sugar
½ cup packed brown sugar
5 eggs, at room temperature
2 teaspoons vanilla
1 cup shredded coconut
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13 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 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, 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 35-40 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 and the top is dark golden brown. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Recipe adapted from Brown Eyed Baker
1 1/3 cups flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped (I used Ghirardelli white chocolate chips)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 1-inch pieces
1½ cups sugar
½ cup packed brown sugar
5 eggs, at room temperature
2 teaspoons vanilla
1 cup shredded coconut
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13 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 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, 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 35-40 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 and the top is dark golden brown. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Recipe adapted from Brown Eyed Baker
Those brownies sound and look delicious! Can't go wrong with white chocolate and coconut.
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