White Chocolate And Coconut Brownies

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I had originally made these white chocolate and coconut brownies for a coffee date with a couple of friends.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!

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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.



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