Soft and chewy White Chocolate Coconut Brownies.
- 150 grams (1 cup) good quality white chocolate, broken into pieces
- 160 grams (1/2 cup + 3 level tablespoons) unsalted butter, roughly chopped
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 30 grams (2 level tablespoons) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 140 grams (1 cup) plain flour or all purpose flour
- 30 grams (1/2 cup) shredded coconut
- 1/2 teaspoon salt
- Grease and line a square 8-inch cake pan with baking or parchment paper, ensuring two sides of the paper overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large bowl, add the white chocolate and butter and heat in the microwave, stirring every 20 seconds, until completely melted. If it is hot to the touch, leave it to cool slightly.
- Next, add the sugars and vanilla and stir until combined. Then add the eggs, one at a time, and stir until smooth.
- Add the flour, coconut and salt and mix until smooth. Pour brownie batter into the prepared pan and smooth the top.
- Bake the brownie for about 30 minutes or until cooked through. Insert a skewer into the middle to see if comes out clean, or remove once the edges of the brownies are golden brown. Leave to cool completely before serving.
White chocolate: I recommend using a block of good quality white chocolate for this recipe. I prefer to use a block of chocolate rather than chocolate melts or chocolate chips.
Shredded coconut: Use unsweetened shredded coconut for this recipe. If you don’t like coconut, you’ll need to add an extra 20 grams (2 tablespoons) plain flour or all purpose flour.
Storage: Keep these brownies in an airtight container at room temperature for 3-4 days. Or freeze them.
Cakey brownies: Brownies will be cakey if you add too much flour and/or overbake them. I highly recommend using a baking scale to ensure you add just the right amount of flour. Also, keep an eye on the baking time, a few minutes too long will also cause you to lose that gooey middle.