Fudge Brownies with Coconut and White Chocolate 8 Steps
Preheat oven to 350°F.
Lightly grease an 8"-inch square baking pan with cooking oil spray. Line with parchment paper; set aside.
Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour, for about another minute.
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in 3/4 cups white chocolate. Do not overmix or else the texture will be affected.
Pour batter into prepared pan, smoothing the top out evenly.
Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggle and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out slightly dirty for fudge-textured brownies.
When brownies come out of the oven, top with 1/2 cup milk or dark chocolate chips. They will melt from the heat of the brownies, once this happens carefully spread chocolate over brownies. Top brownies with coconut and remaining white chocolate.
Remove and allow to cool to room temperature before slicing into 16 brownies.