White Chocolate Coconut Blueberry Brownies with Peppermint Whipped Cream
11/3 cups all purpose flour
1 teaspoon salt
11 ounces white chocolate chips (1 bag)
1 cup unsalted butter (2 sticks)
11/2 cups evaporated cane juice or palm sugar
1/2 cup brown sugar (packed)
5 eggs at room temperature
2 teaspoons vanilla
1 cup shredded coconut
1 cup blueberries (or more as desired, fresh or frozen)
Preheat the oven to 350 degrees farenheit. Butter a 9x13" pan and set aside. Melt the butter and chocolate in a double boiler (or a ceramic bowl over boiling water being careful not to get the contents of the bowl wet).When it is completely melted, turn it off and scrape contents into a larger bowl. Mix the sugars and stir until well blended. Add 3 eggs and mix. Add the remaining eggs and the vanilla and mix. Pour the flour and salt mixture, the coconut, and the blueberries into the chocolate mixture and gently stir until well combined. Pour the mixture into the buttered pan, place in the oven, and bake for 40 minutes or until the top is lightly browned and a tester (toothpick or knife) poked into the center of the brownies comes out clean. Cut and enjoy.
The Peppermint Whipped Cream...
1 small container of heavy whipping cream (larger if yo wish to make lots of whipped cream)
1 tablespoon evaporated cane juice, light agave, or palm sugar
2 drops peppermint extract
Put the heavy whipping cream, the evaporated cane juice (or agave or palm sugar), and the peppermint extract into a blender. Blend on medium until the whipping cream forms peaks (becomes stiff enough to scoop). Scoop large dollops onto the brownies (and into your mouth) and enjoy!