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Never has a recipe fail turned out so good.
I hate having recipe failure. One, because it’s a waste; of time, of energy, of ingredients and money. And two, because I’m not good at failing.
I dropped out of Honors English in High School after the first report card because I got a B. Because, to me, a B was failing. (This is one of those things I’m trying NOT to pass on to my kid.)
I’m also not good at being wrong, we’ve talked about that before. And being wrong is sorta like failing: it sucks.
Anyway, so when I got the brilliant idea to make White Chocolate Brownies by adapting one of my favorite brownie recipes, I knew there was a chance they wouldn’t work.
And, as brownies?
They didn’t work. Even though I greased the foil, they wouldn’t come off. They were way too greasy too. But they tasted awesome. I knew I was in danger of taking the pan to the couch with a spoon and stuffing my face while I rotted my brain with The Real Housewives of Beverly Hills. But I hated to throw them away. (Waste, and all that.)
So I did what any self-respecting blogger would do.
I crumbled them up and added some toasted coconut.
Rolled them into balls.
And made them into truffles. Covered in white chocolate melts.
Like I said before, best mistake ever. Instead of taking the pan to the couch and eating all the brownies with a spoon, I’m eating them all, but slower. Over several episodes of the Housewives. (Don’t even get me started on Kim. Or Brandy’s…chest. Does she own a bra?)
I hope you’ll enjoy my mistake with me.
{The boxes are from the $1 section at Target and the heart sprinkles are from Joann’s.}
Guess what? I signed up with Recipage to organize and help with my Recipe Page. I just started so my “Recipes” page has a long way to go. But you might notice a difference in the way my recipes look in my posts. You can now print or share them right under the title, see? Isn’t it nifty? Let me know if you notice any problems. It’s still a work in progress! Thanks for sticking with me throughout the transition.
Coconut White Chocolate Brownie Truffles
Ingredients
For the brownies:
- 8 tablespoons (1 stick) unsalted butter
- 6 ounces white chocolate (I used Baker’s chocolate squares), coarsely chopped
- 1/3 cup flour
- ½ teaspoon baking powder
- 2 eggs
- 2/3 cup packed brown sugar
For the Truffles
- 1 cup sweetened coconut
- White Chocolate Almond Bark or Candy Melts
- Sprinkles or additional toasted coconut , for decoration
- Instructions
Instructions
- Preheat oven to 325°. Grease an 8x8” pan. Set aside.
- Combine butter and chocolate in a heat-proof bowl set over a pan of boiling water. Stir until melted. Remove from heat and let cool. If the butter and chocolate separate while cooling, stir with a wisk. Sift together flour and baking powder in a medium bowl and set aside.
- Beat eggs in an electric mixer until thick and creamy, about 5 minutes. Gradually beat in sugar and beat about 3 minutes more. Fold in the white chocolate mixture, alternating with dry ingredients.
- Pour batter into pan and bake about 30-35 minutes. Cool completely.
- While the brownies are cooling, toast the coconut in a 350° oven. Place coconut on a baking sheet in a single layer and place in oven. Watch it carefully, stirring often, so it doesn’t burn. It will start to turn golden in just a few minutes. Let cool.
- Make the truffles by crumbling the brownies into a large bowl and mixing with the coconut. Form desired size truffles and chill until hard, at least 30 minutes (overnight works too). Melt your white candy melts according to package directions and dip the truffles, tapping the excess before placing on a wax-paper lined cookie sheet. Cover with sprinkles or more toasted coconut.
Recipe Nutrition
Click here for my complete list of Valentine’s Day Recipes!
