Justin and I share similar tastes in a lot of things, desserts are not one of them. He prefers lemon tarts & drizzles – cream cakes too. I adore chocolate fudge cake, death by chocolate, chocolate brownies… you get the picture! We do occasionally have common ground; we both like carrot cake and baked vanilla cheesecake.
Last week I was lamenting his lack of love of brownies when he said, “Coconut brownies might tempt me.” That was all the encouragement I needed to whip up a batch.
I made it with cocoa instead of the usual dark chocolate and used less butter than would be usual as I wanted a dryer, less dense and chewy texture.
He hasn’t said whether he liked it or not. All I know is that it didn’t hang around for long! 🙂
- 450g/16oz plain flour
- pinch salt
- 1 tsp bicarbonate of soda
- 1tsp cream of tartar
- 60g/2oz cold butter, cubed
- 250g buttermilk
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease a baking tray and set aside
- In a large mixing bowl, sift together all the dry ingredients
- Rub in the cubed butter and make a well in the centre
- Pour in the buttermilk and mix until the dough just comes together
- Tip the dough on to a lightly floured work surface and form it into a ball. Do not over-knead
- Place the ball of dough on to the greased baking tray and bake for ¾ of an hour or until the top becomes golden brown
- Allow to cool on a wire rack