White chocolate, peanut butter and coconut brownies

I was doing my usual blog reading on Wednesday evening when I came across this recipe by the wonderful Brown Eyed Baker. It details a recipe she adapted from regular brownies into white chocolate and coconut ones. To be frank, they looked amazing and I was completely inspired to recreate them for myself. However there was something missing for me and that thing was peanut butter. I could go on for days about my obsessive love of peanut butter and its many uses but I'll be kind and spare you. This time that is. So here is my experience with adapting this already amazing recipe.

I picked up this white chocolate because, well, the packaging is pretty. Really pretty. And I was excited to open it up and see if the prettiness continued on the inside, but I was to be disappointed. This particular brand is made by Nestle and it was printed all over it once I opened it up. I normally avoid Nestle products wherever possible but I got carried away this time sadly and didn't full inspect the packaging.  Nevertheless, it was particularly delicious so I pressed ahead.

To incorporate the peanut butter I just decided to cut down a little on the amount of white chocolate used and it appeared to work fine. There's probably a more scientific way to go about it, but science and I parted ways around the age of 16 never to be seen together again.

Let me tell you, not eating the mixture straight out the bowl almost killed me. The recipe probably would have yielded more had my spoon not somehow ended up in there a few (many) times...

The end result was a very moist, rich and buttery brownie with a hint of coconut that is definitely making it onto my list of go-to bakes. The addition of peanut butter made it extra special for me but it would no doubt taste just as good without it. But until I can learn to live without it, I'll never know...

Recipe (adapted from Brown Eyed Baker):


150g flour
1 tsp salt
240g white chocolate
60g peanut butter
225g butter
340g caster sugar
115g light brown sugar
5 eggs
1 tsp vanilla
100g shredded coconut


Preheat oven to 170c and line a brownie tin with parchment paper.


Whisk flour and salt together in one bowl and set aside.


Put chocolate, peanut butter and butter into another bowl and set on top of a pot of boiling water. Stir until all ingredients have melted and combined.


Remove from the heat and add in the sugars, whisk until combined. Next, add 3 of the eggs and vanilla and whisk lightly. Add the remaining eggs and whisk again but be careful not to over beat.


Mix in the flour and salt and fold until just combined. Pour into the prepared tray and bake for around 30-35 minutes or until a toothpick comes out with only a few crumbs attached.