I had originally made these white chocolate and coconut brownies for a coffee date with a couple of friends. However, we ended up cancelling our catch up at the last minute and I was left with the whole cake by myself. I know – it’s a hard life.
I’d like say I shared it all with my Honey instead of my friends (he may have had one slice) but no. In reality, I wrapped it up, started nibbling at it and within a couple of days, it was all gone. What can I say? When it comes to white chocolate treats, I just can’t help myself!
In my defense the brownies were pretty hard to resist; soft, sweet and chewy and they tasted even better with a dollop of Greek yogurt and some passion-fruit. Anyway, enough justifying – I dare you not to get addicted to them too!
White chocolate and coconut brownies
Recipe loosely adapted from Brown Eyed Baker
150g unsalted butter, cubed
250g good quality white chocolate, chopped
1 cup of caster sugar
3 large eggs
1 tsp vanilla essence
1/2 tsp salt
1 cup plain flour, sifted
1 cup shredded coconut
♥ Pre-heat your oven to 180 degrees C. Grease and line a baking pan with baking (parchment) paper.
♥ Put the butter and white chocolate in a heat-proof bowl and place it over a saucepan half filled with simmering water. Keep the saucepan on very low heat and occasionally stir the white chocolate/butter mix until melted and smooth.
♥ Take the bowl off the heat and add in the sugar. Beat well to combine. The mixture should now be at room temperature.
♥ Slowly add in the eggs one at a time, beating well after each addition. Add the vanilla and stir to combine.
♥ Using a wooden spoon or flat rubber spatula and gently fold in the flour, salt, and coconut into the mix. Do not overmix.
♥ Spread the batter onto the baking pan and bake for about 25-30 minutes. The center of the brownies should be cooked but still slightly gooey so a skewer poked in should come out with a few crumbs attached to it and not fully clean.