White Chocolate Coconut Brownies

Sometimes, if you’re me, you find yourself in the mood for something insanely sweet yet easy to whip up. These brownies totally fit the bill. They took almost no time to throw together and didn’t require me to bust out the gadgets.

Now I will warn that the sweetness factor is intense. You’ll probably want to cut these into bites more so than bars or squares…unless you’re me, in which case you’ll want to stuff your face with way too large a piece for your own good.

I got the recipe from Brown Eyed Baker. If you haven’t visited this site yet, stop what you’re doing and check it out. This is definitely one of my go-to sources when I need a new dessert idea. Take a look and you’ll see why.


White Chocolate Coconut Brownies
1 and 1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, chopped
2 sticks unsalted butter, cut into 1-inch pieces
1 and ½ cups white sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded sweetened coconut

1. Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside.
2. Whisk the flour and salt together.
3. Melt the white chocolate and butter. Since I didn’t have a ton of time, I cheated and did this by putting the mixture in a glass bowl and microwaving it for 30-second increments at 50% power until it was ready. The original recipe suggests setting the white chocolate and butter mixture over a saucepan of simmering water to melt it properly.
4. Whisk in the white and brown sugars.
5. Whisk in the eggs one at a time
6. Stir in the vanilla extract.
7. Stir in the flour mixture and coconut using a rubber spatula—not a whisk.
8. Pour the batter into the prepared pan and use the spatula to smooth the top.
9. Bake for 30 minutes until a toothpick inserted comes out clean and the top looks nice and crispy.
10. Cool in the pan on a wire rack. Once cooled completely, you can lift the brownies out using the parchment paper and then cut them into small bites or squares.