White Chocolate Coconut Brownies
Craving something rich and delightful? These White Chocolate Coconut Brownies are the ultimate indulgence! With creamy white chocolate and chewy coconut, every bite is a sweet escape. Perfect for any occasion, make them tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Saucepan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 ⅓ cups all-purpose flour
- 1 teaspoon salt
- 11 ounces white chocolate
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat your 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 for easy removal.
- In a medium bowl, whisk the flour and salt together. This helps to equally distribute the salt.
- In a large bowl, melt the white chocolate and butter together over simmering water. Stir until completely smooth, then remove from heat and mix in the sugars.
- Allow the mixture to cool, then whisk in 3 eggs. Add the remaining eggs and the vanilla extract and mix until combined.
- Gently fold the flour mixture and shredded coconut into the chocolate mixture until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick comes out with moist crumbs.
- Let cool completely, then lift out and cut into squares. Enjoy your White Chocolate Coconut Brownies!
- Store in an airtight container at room temperature for up to 3 days.
Notes
- Storage: Keep in an airtight container to maintain freshness.
- Freezing: Wrap tightly and store in the freezer for up to 3 months.
- Variations: Try adding nuts or different chocolates for a new twist.