White Chocolate Brownie

It's a delicious twist on a classic brownie, it's made with white chocolate, coconut and has berries on top!

I have a friend that hates flavour of coconut, so if you are not a fan of coconut, feel free to replace it with more plain flour (1:1). For the topping you can use any berries that you like (fresh or frozen), I used frozen blueberries. I wouldn't recommend replacing white chocolate with dark or milk chocolate, because each kind of chocolate is completely different. I will post recipe for regular brownies soon, don't worry!

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Recipe for 23 cm round tin

Ingredients :

150 g white chocolate

130 g butter

2 eggs

200 g sugar

150 g plain flour

50 g desiccated coconut + few tbsp for decoration

1/3 tsp baking powder

1 tsp vanilla extract

handful of blueberries (or other berries)

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Line bottom or your tin with parchment paper and preheat the oven to 175'C (fan)

1. Chop chocolate in fine dice and slice the butter.

2. Place chocolate and butter in a bowl (metal or ceramic) and put it over a small pot with a little bit of water ("bain marie"). Bottom of the bowl shouldn't touch the water. Keep it over medium-low heat until chocolate and butter melts. When it's done put on the side to cool down.

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NOTE: Don't worry if the mixture is seized or curdles a little bit. It's gonna be okay, as long as you don't burn the chocolate.

3. Place eggs, vanilla and sugar in a mixing bowl. Beat it on a medium-high speed until it's pale in colour and thicker consistency.

4. Add lukewarm melted chocolate and butter mixture to the eggs in the mixing bowl. Mix on a low speed until combined.

5. Add flour, coconut and baking powder. Mix on a low speed until combined.

6. Pour your cake batter into the tin (it should be quite thick consistency). Place berries on the top and sprinkle with some coconut.

7. Bake for 30-35 minutes - until it's golden in colour and it does't wobble in the middle when you move the tin. Check it halfway baking time and turn it around for even browning.

Enjoy!