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

1. Preheat oven to 350°F, rack in the middle position.

2. Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides.

3. Spray the foil-lined pan with Pam or other nonstick cooking spray.

4. 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.

5. 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.

6. Mix in the flour and stir just until it’s moistened.

7. Put the pecans, coconut and white chocolate chips in a food processor. Chop them all together with the steel blade.

8. Mix in the chopped ingredients, give a final stir, and spread the batter out in your prepared pan.

9. Bake at 350°F for 30 minutes.

10. 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.

11. Place the squares on a plate and dust lightly with powdered sugar.

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