White Chocolate Coconut Brownies

I was in a baking mood last night. Found this recipe online and it originally called for pecans, I used coconut instead. I think next time instead of vanilla extract....I would use coconut to enhance the coconut flavor. I think an almond extract would work well too.

The texture of these are much lighter than a traditional brownie...a little buttery and almost cake like. Very good!

White Chocolate Coconut Brownies

Ingredients
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
8 ounces white chocolate pieces
2 large eggs, lightly beaten
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup coconut
6 ounces semisweet chocolate, chopped

Directions
Preheat the oven to 350 degrees F. Using 2 tablespoons of the butter, grease an 8-inch square baking pan. In a metal bowl set over a pot of simmering water (double boiler), melt the remaining stick of butter with the white chocolate. In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the pecans and the melted white chocolate.

Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares.