White Chocolate Coconut Brownies

Consider this my week of confessions as I have another one:  I think I like white chocolate more than chocolate.  I know it sounds crazy but after that insanely delicious clif bar and now these brownies I may have to consider myself a convert from the brown counterpart.  (And the fact that I have been eyeing the white chocolate reese's peanut butter eggs at the grocery store the past couple of weeks). 

I decided at the last minute to whip these up the other night and boy am I glad I did!  These are the epitome of gooey.  The edges just slightly crispened while the center was so soft if almost felt like eating batter (and who doesn't love brownie batter??)  The coconut peeks through all this gooey-ness to make it a very sweet treat and ups the flavor ante even more.

P.S. On a side note (but related to white chocolate), how cute are these!!


White Chocolate Coconut Brownies

Makes one 8x8-inch pan

3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup white chocolate chips (or 5.5 ounces)
1/2 cup unsalted butter, cut into 1-inch pieces
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup shredded coconut

Preheat the oven to 350 degrees . Butter the sides and bottom of an 8x8-inch glass or light-colored baking pan. Line the pan with parchment paper.

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 completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 1 egg to the white chocolate mixture and whisk until combined. Add the remaining egg 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 25-30 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.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Adapted from Brown Eyed Baker.