White Chocolate Coconut Brownies

This recipe popped up on Food Buzz one day from Brown Eyed Baker and I immediately had to make it. I love anything that's white chocolate and coconut. It reminds of the flavors of the islands. And anytime it reminds me of Hawaii, it means its going to be a good recipe. This recipe almost became a disaster when I accidentally put 1 1/2 cups of brown sugar instead of just 1/2 cup. It became very sweet and the consistency of the brownie was soft. But I baked it a little longer to firm up and it became a moist and chewy brownie. I've posted the original recipe without my improvisation because I intend on making this again the way its supposed to be made. But the flavors were just what I had expected. Delicious. This made me an instant fan of the Brown Eyed Baker. However, this is not for the diet-conscious. It uses 2 sticks of butter, but it was so worth it.

1 1/3 cup all purpose flour

1 tsp. salt

11 ounces white chocolate chips

2 sticks unsalted butter, cut into 1-inch pieces

1 1/2 cups sugar

1/2 cups light brown sugar, packed

5 eggs, at room temperature

2 tsp. vanilla extract

1 cup shredded coconut

1) Preheat oven to 350 deg F. Grease the bottom and sides of a 9 x 13 glass or light-colored baking pan. Line the pan with parchment/wax paper.

2) In a medium bowl, whisk together flour and salt. Set aside.

3) Place white chocolate and butter in a large bowl and set it over a saucepan with simmering water, stirring occasionally, until chocolate and butter are melted and completely 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. Let mixture cool to room temperature.

4) Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add vanilla and stir until combined. Do not over beat the batter at this point or the brownies will be cakey.

5) Sprinkle flour and coconut over the chocolate mixture. Using a spatula (not a whisk), fold flour and coconut into the chocolate until just until a bit of the flour mixture is visible.

6) 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 toothpick inserted in the center comes out with a few moist crumbs. Cool completely then lift out of the pan with the parchment paper. Cut into squares and serve. Store in an airtight container for up to 3 days.