Coconut White Chocolate Brownies

• FOR THE BROWNIES:
• 1 cup Salted Butter
• 3 cups Semisweet Chocolate Chips
• 2-1/2 cups Sugar
• 4 whole Eggs
• 1-1/2 teaspoon Coconut Extract
• 1 cup Flour
• 1/4 teaspoons Salt
• FOR THE FROSTING:
• 1 cup Sweetened Shredded Coconut
• 1 cup Salted Butter, At Room Temperature
• 3 cups Powdered Sugar
• 1-1/2 cup Melted White Chocolate
• 2 teaspoons Coconut Extract

1. For the brownies:
2. Preheat your oven to 350u0b0F and place the oven rack in the center position. Line a 9x13 baking pan with aluminum foil and spray the aluminum foil generously with nonstick spray.
3. In a medium pot, melt the butter over medium heat. Add 2 cups of the chocolate chips and stir until completely melted; remove from heat. Mix in the sugar until completely combined and then mix in the eggs one at a time. Once completely combined, add the coconut extract, flour and salt. Mix well and then stir in the remaining chocolate chips. Pour into the prepared baking pan. Spread out the top evenly with a spatula.
4. Bake for 40-45 minutes until the center feels almost set. Remove to a wire rack to cool completely.
5. For the frosting:
6. Pour the coconut into a small pan and place over medium high heat. Toast the coconut until it is nice and golden brown. Remove to a bowl and allow to cool.
7. In the bowl of your electric mixer, whip the butter until light and fluffy. With the mixer on low, slowly add the powdered sugar until completely combined. Add the melted white chocolate and mix until combined. Turn up the speed to medium/high and add the coconut extract. Whip until light and fluffy, about 30 seconds.
8. Remove the brownies from the pan and aluminum foil. Frost the tops of the brownies generously and then sprinkle with the toasted coconut. Cut into squares and serve.

butter, chocolate chips, sugar, eggs, coconut, flour, ubc, frosting, coconut, butter, powdered sugar, white chocolate, coconut

Taken from tastykitchen.com/recipes/desserts/coconut-white-chocolate-brownies/ (may not work)