Coconut Brownies
Brownie Mixture
180g unsalted butter
190g dark chocolate
3 beaten eggs
1 cup brown sugar
½ cup caster sugar
½ cup desiccated coconut
1 cup sifted plain flour
¼ cup sifted cocoa
1 teaspoon vanilla bean paste
Shredded coconut and icing sugar to serve
Preheat the oven to 190°C. Grease and line a 20cm x 20cm baking pan. This is also a great recipe to bake the brownies in a muffin tray or small loaf tin.
To start gently
melt butter, chocolate, vanilla bean paste, raw caster sugar and brown sugar in
a small glass bowl over a pot of simmering water. Making sure the water never
touches the bowl.
Remove the
chocolate mixture from heat and set aside to cool for 2-4 minutes. (At this
stage it is easiest if you take a tea towel; make it into a circle shape, place
that on the bench under your bowl of chocolate mixture. This will help
stabilize the bowl while your vigorously mixing in the next stage)
Sift flour and
coco together twice.
While stirring
constantly with a wooden spoon, beat eggs in; a little at a time. Fold through
flour and coconut until just combined.
Pour brownie
mixture into prepared pan. Bake for 30-35 minutes or until firm. (Bake only for
25-30 if you prefer to eat your brownies nice and gooey)
Serve warm with
shredded coconut and a dust of icing sugar. Brownies will keep best in an
airtight container.
Photography by
Matthew O'Brien:
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