White Chocolate-Coconut Brownies
Things weren’t entirely smooth sailing from the start. The first recipe that we put together and tested did not come out like we had hoped. The “brownie” tasted much more like a cookie bar and the white chocolate was not pronounced at all. Obviously, more testing was needed.
After sifting through tons of different recipes, looking at ingredient ratios and making notes for myself, we decided to do something that should have been fairly obvious from the beginning. Take our favorite brownie recipe and adapt it for white chocolate! And that’s exactly what we did. We used the Baked Brownie recipe, omitted the cocoa powder and espresso powder, used white chocolate and added coconut. The result was exactly what we were looking for – that same brownie texture, with a crackly top, a pronounced white chocolate flavor, and the sweet inflection of coconut.
Mai tai, anyone?
One year ago: Oven-Fried Onion Rings with Dipping Sauce
Two years ago: Ham and Split Pea Soup
Three years ago: Chicken and Dumplings
White Chocolate-Coconut Brownies
Yield: 24 brownies These white chocolate brownies are so tasty - you have to make them!- 1 ⅓ cups (170 g) all-purpose flour
- 1 teaspoon salt
- 11 ounces (311.85 g) white chocolate, coarsely chopped
- 1 cup (227 g) unsalted butter, cut into 1-inch pieces, (8 ounces)
- 1½ cups (300 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (80 g) shredded coconut
- 1. 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.
- 2. In a medium bowl, whisk the flour and salt together.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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 plush crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
- 7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
- Yield: 24 brownies
- Prep: 25 minutes
- Cook: 30 minutes
- Total: 1 hour
Ingredients
- 1 ⅓ cups ( 170 g ) all-purpose flour
- 1 teaspoon salt
- 11 ounces ( 311.85 g ) white chocolate, coarsely chopped
- 1 cup ( 227 g ) unsalted butter, cut into 1-inch pieces, (8 ounces)
- 1½ cups ( 300 g ) granulated sugar
- ½ cup ( 110 g ) packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup ( 80 g ) shredded coconut
Method
- 1. 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.
- 2. In a medium bowl, whisk the flour and salt together.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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 plush crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
- 7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
