For a few years now, there has been a recipe floating around the ‘net for lemon brownies. They have, in their various incarnations, been pinned about 4 bazillion times and remade probably as much. There is, at this point, no way to dig and find out who did it first. So, now you’re thinking, “so you made those lemon brownies even though they are all over the internet?! I’m disappointed in you, Janet!”
Surely, you jest? ( “I don’t jest and don’t call me Shirley!” Sorry… I was channeling one of my fathers old jokes.) Me? Me?! Repeat what has been repeated ad nauseam? Not happ’nin. So what did I do, you ask? Please tell me you were asking or about to. Otherwise, kittens will cry.
I…wait for it…changed it up. A lot. You’d NEVER expect that out of me, now would you?! I took the original recipe and kind of turned it on it’s head. It’s no longer lemon. It’s Lime. With coconut flavor… and chunks of Lindt White Coconut Bar. This is…so…good. The bar is slightly chewy and then you get a somewhat melted in bite of White Chocolate Coconut bar along with the tang of lime in the bar and in the glaze. Did I mention that these are fantastic?
You know the drill… 🙂
White Chocolate Coconut/Lime Bars
- 3/4 cup flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temp
- 2 eggs
- 2 tablespoons lime zest
- 3 tablespoons lime juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon lime oil
- 1 teaspoon coconut flavoring (in the same area in the store as the vanilla extract)
- 2 3.5 ounce Lindt Excellence White Coconut bars, coarsely chopped
- 2 tablespoons flour to toss the chocolate in
- 2/3 cup powdered sugar
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- milk if needed to thin glaze
- Preheat oven to 350 degrees. Line an 8 inch square pan with non stick foil.
- In a medium bowl, beat together the butter, sugar, flour and salt until well combined.
- In a small bowl, whisk together the lime juice, lime zest and the flavorings. Pour into the flour mixture and beat well for about two minutes on medium speed. The mixture will look really thin and even might look somewhat curdled. You didn’t mess up; it’s fine.
- Gently, fold in the chopped chocolate. Pour into the prepared pan
- Bake at 350 for between 30 to 40 minutes or until a skewer inserted in the middle comes out barely clean.
- Cool completely in the pan on a rack.
- When cool, combine all the glaze ingredients and spoon over the bars. When the glaze has had a while to firm up (refrigerate if you want o hasten this) lift the bars by the foil and lay out on a cutting board. Cut into desired size squares…or rectangles or if you cut as badly as I do, something resembling a hexagon on steroids.
- So far as I can tell thus far, these are good at room temp or straight from the fridge. Haven’t tried frozen.
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