This recipe brought to you courtesy of FOX 4 Interactive Content Producer and "Web Dump" archivist Jason M. Vaughn...
- 6 ounces fine-quality or premium white chocolate, chopped
- 5 tablespoons coconut oil
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup macadamia nuts, toasted lightly and chopped coarse
- 1/2 cup white chocolate chips
- 1/2 cup coconut flakes (optional)
Preheat oven to 350°F. and oil and flour a 9-inch square baking pan, knocking out excess flour. In a double boiler or metal bowl set over a saucepan of barely simmering water melt white chocolate and coconut oil, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature. In a large bowl with an electric mixer beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts, white chocolate chips and coconut flakes (optional) and spread batter evenly in pan. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Eat. Repeat as necessary.