My kids love brownies. I love brownies too. I like to try out different variations each time I make them, sometimes inspired by something I have seen elsewhere, sometimes inspired by what is in the cupboard when the mood strikes. This was one of the latter occasions – I actually bought the desiccated coconut with the intention of making a coconut cake, but spotted the bag when in a brownie mood, so in it went! They were really delicious – the coconut adds texture as much as flavour (in fact they don’t taste overly coconutty at all!) – resulting in a deliciously squidgy chocolate coconut brownie with a flavour almost like chocolate fudge cake.
- 100g cocoa powder
- 250g butter
- 450g light brown sugar
- 100g self-raising flour
- 100g desiccated coconut
- 4 free range eggs
- In a pan over a low heat, gently melt the butter, then stir in the cocoa powder and sugar until all dissolved and unctious.
- Pour the mixture into a mixing bowl and allow to cool a little before mixing in the eggs, 1 at a time.
- Stir in the flour and coconut.
- Pour into a brownie tray and bake at 180 degrees for approx 35-45 minutes, until cooked on top and almost set in the middle.
- Allow to cool completely in the tray before removing and cutting into squares.
These were so good, I will definitely be making them again. They kept well for a couple of days in a tin, and may well have kept for a day or two longer before starting to dry out – but we had eaten them all by then. What is your favourite brownie addition?
Love Miss Cisco XXX