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!
- 75g/2½oz cocoa
- 75g/2½oz dessicated coconut
- 150g/5⅓oz caster sugar
- 50g/1¾oz plain flour
- 1tsp baking powder
- pinch of salt
- 175g/6oz butter
- 3 eggs
- 1tsp vanilla essence
- Preheat the oven to 150ºC/300ºF/Gas mark 2
- Grease a
20cm² / 8inch² cake tin
- In a large mixing bowl, combine all the dry ingredients and make a well in the centre
- In a small bowl, microwave the butter for about 15-20 seconds to just liquefy but not cook. Allow to cool slightly
- Lightly whisk the eggs in a measuring bowl before adding the vanilla essence
- Pour the wet ingredients into the well of the dry ingredients and combine well using a spatula
- Pour the batter into the greased tin and bake for 25-30 minutes
- Allow to cool in the tin before slicing into squares
- Can be stored in a cool place in an airtight container for about 3 days