Um, white chocolate AND coconut?!?! Yes please! When I saw this recipe I knew it was definitely going in my queue of projects to make sooner than later. I spend a lot of time surfing the internet and saving recipes and other projects to my desktop. Every two weeks, when I get ready to make my grocery list, I revisit the saved items, decide which ones are making the cut that week, then buy the ingredients and make them. Once they are made, they either get deleted, or filed in my “recipes” folder based on recipe type (ie. main course, drink, dessert, etc.) I handle my email inbox in the same manner. If it’s in the inbox, that means it still needs attention. Once I address something in my inbox, then I file it in one of dozens of email folders I have set up. Yes, I’m super, nerdy organized like that. I just think that being organized not only keeps my anxiety to a low(er) level, but helps save time in the long run for me to do all the things that I love to do.
Back to the brownies. I started to make these brownies and found myself re-reading the recipe a dozen times. Does that REALLY say one WHOLE CUP of butter? I mean, I have nothing against butter, but if you’re only using 11oz. of chocolate I thought a whole cup of butter sounded a bit excessive. In the directions it says “stir occasionally until the chocolate and butter are completely melted and smooth” Well my butter and chocolate sort of melted together but then there was a bunch of excess butter that was just kinda hanging out on the top. No matter how much I mixed, I could not get it to combine. I decided I would just pour off the excess. I would guess it was between 1/3 c. and 1/2 c. of melted butter. Once I did that, the mixture came together perfect and smooth!
I followed the rest of the recipe, but was still a bit nervous. I hear all kinds of things on TV about how baking is so exact in measurements, so I was worried that my butter omission would ruin the whole batch. Turns out, I had nothing to worry about! The brownies came out moist, crumbly on top and very white chocolatey coconutty!
There is an actual profession called recipe tester. I’ve learned from my food styling classes that just because something is in a cookbook or online (or even “created” by a well known chef) does not mean that the recipe will work when you make it. Recipe testers are employed to make sure that the recipe does what it says it does. In a way, I think I’m kind of an amateur recipe tester. I’ve made so much stuff and some of it works out and some doesn’t. This experience helps me to not get discouraged when something does come up short. I will definitely be making these brownies again, this time with a little less butter.