Categories: Brownies
Ingredients
- 4 one-ounce squares white chocolate
- 3/4 cup butter
- 11/2 cups white sugar
- 3 beaten eggs
- 1 teaspoon coconut extract or vanilla
- 1 cup flour
- 1/2 cup pecans
- 1/2 cup coconut
- 1/2 cup white chocolate chips
Directions
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Preheat oven to 350°F, rack in the middle position.
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Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides.
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Spray the foil-lined pan with Pam or other nonstick cooking spray.
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Microwave the white chocolate and butter in a microwave-safe mixing bowl for one minute. Stir. If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.
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Stir the sugar into the white chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the coconut extract.
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Mix in the flour and stir just until it’s moistened.
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Put the pecans, coconut and white chocolate chips in a food processor. Chop them all together with the steel blade.
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Mix in the chopped ingredients, give a final stir, and spread the batter out in your prepared pan.
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Bake at 350°F for 30 minutes.
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Cool the Blonde Brownies in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Put them face down on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.
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Place the squares on a plate and dust lightly with powdered sugar.