07 March 2011

white chocolate coconut brownies

I found this recipe while browsing around on foodbuzz.com and i was instantly intrigued. i love baked goods. seriously. in fact, it's becoming a real problem. anyway, when i saw this recipe i knew it was something i would eventually try. eventually. but eventually turned into immediately pretty quickly and here they are. to be completely honest, i didn't love the way these turned out. i made them yesterday and decided i would not post about them. they were very buttery and custardy coming right out of the oven and it was just not what i was expecting. but today i decided to give them another try and wow. they're the perfect texture and flavor. they're so delicious! and, as it turns out, it's the perfect bake-ahead recipe! fancy that!

recipe from browneyedbaker via foodbuzz.com

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

Preheat the oven to 350 degrees F. Spray the sides and bottom of a 9×13-inch baking pan with Pam for baking (it has flour in it and works so great!). 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 sugar is 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 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, then lift them out of the pan using the parchment paper. Cut into squares and serve.

and p.s. the mr. ate these warm topped with ice cream and swooned. try it!

1 comment:

  1. I think the mr. had the right idea! and, excuse me, but how can you NOT love something with chocolate and coconut?!