Michael Wurm, Jr.

White Chocolate and Coconut Brownies

Even in the middle of summer, you cannot stop me from firing up the oven and baking a delicious pan of awesomeness. Over the past couple weeks, I’ve been craving anything with coconut. I actually just celebrated my thirtieth birthday and my mom made me the most delicious, ginormous triple coconut cake. It was pure heaven!

Anyway, I was searching through the recipes on the BHG site on my phone to find something I could incorporate coconut into. I first stumbled upon this collection of bar cookie recipes. Who doesn’t love an easy-to-make bar cookie? However, nothing was quite right for my purposes so I continued my search and found these 30 blissful brownie recipes. Once I saw the recipe for White Chocolate Brownies, I knew I had a winner.

Essentially, all I did was follow the recipe and just add some coconut. For my variation, you’ll need one cup of sweetened coconut. When you are mixing the batter, add a half cup at the same time as the macadamia nuts.

Since I just adore toasted coconut, I thought that would be a nice addition to the top of these brownies. To toast the remaining half cup of coconut, place it in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. It’s that simple. Sprinkle the toasted coconut on top of the brownies after you add the white chocolate.

This is one of my favorite types of recipes. Simple, rich, and flavorful. Plus, it looks like you spent all day in the kitchen. While the brownies are great for a decadent after-dinner treat, they are also wonderful to take to a picnic or pack for a hike in the woods. You can even further customize the brownies by adding in such things as dried cherries or pineapple.

So fire up that oven and do a little late summer baking. You can find the basic recipe for the White Chocolate Brownies here.

Happy Baking!

Michael Wurm, Jr. – Inspired by Charm