Yawwwnnnn….I’m barely able to keep my eyes open this morning. Mr. Delish has started this new habit of watching TV on the couch downstairs and then waking up and coming to bed at 3am. Which ends up waking me up in the process and then I lay awake while he sleeps soundly.
He’s been doing this because I am still on my obsession with The Chew and I watch the recorded episodes before I go to sleep. Instead he watches Spartacus, which he is currently obsessed with. I’m sorry but I really don’t want to see someone get their head cut off right before I am about to go to sleep, that’s just a recipe for bad dreams. No, thanks.
Since I might not make it through this post, I’m going to get right into it. I made these a few days ago because I was craving brownies, but at the same time I couldn’t get that coconut whipped cream out of my head. So I combined two of my favorite things, to make what is probably the most decadent brownie around.
And no that’s not whipped cream, it’s just a big helping of white chocolate coconut butter cream. I think someone needs to help me.
As soon as they were frosted Mr. Delish wanted to try one. He ended up pounding back 3 of them and proclaimed that they were the best brownies. Win!
Coconut White Chocolate Brownies:
Makes one 9×12 inch pan
For the brownies:
1 cup salted butter
3 cups semisweet chocolate chips, divided use
2 1/2 cups sugar
4 large eggs
1 1/2 tsp coconut extract
1 cup flour
1/4 tsp salt
For the frosting:
1 cup sweetened shredded coconut
1 cup salted butter at room temperature
3 cups powdered sugar
1 1/2 cups melted white chocolate
2 tsp coconut extract
For the brownies:
Preheat your oven to 350 degrees and place the oven rack in the center position. Line a 9×13 baking pan with aluminum foil and spray the aluminum foil generously with nonstick spray.
In a medium pot, melt the butter over medium heat. Add 2 cups of the chocolate chips and stir until completely melted, remove from heat. Mix in the sugar until completely combined and then mix in the eggs one at a time. Once completely combined, add the coconut extract, flour and salt. Mix well and then stir in the remaining chocolate chips. Pour into the prepared baking pan. Spread out the top evenly with a spatula.
Bake for 40-45 mins until the center feels almost set. Remove to a wire rack to cool completely.
For the Frosting:
Pour the coconut into a small pan and place over medium high heat. Toast the coconut until it is nice and golden brown. Remove to a bowl and allow to cool.
In the bowl of your electric mixer, whip the butter until light and fluffy. With the mixer on low, slowly add the powdered sugar until completely combined. Add the melted white chocolate and mix until combined. Turn up the speed to medium/high and add the coconut extract, whip until light and fluffy, about 30 seconds.
Remove the brownies from the pan and aluminum foil. Frost the tops of the brownies generously and then sprinkle with the toasted coconut. Cut into squares and serve.