Chocolate coconut brownies

The quest for the perfect brownie is well understood by chocolate brownie connoisseurs. The relentless quality control that goes on until one day, there it is….crunchy on the outside, chewy on the inside, deep rich chocolate flavour.

I only make one type of brownie, and it’s this one. Comes from the Edmonds cookbook again, and it never fails. I spent my last maternity leave living off brownies and florentine biscuits – so I have done very well to only succumb to making them now (Amber is 4 months old, so I should celebrate).

I usually make double this recipe and cook it in a lamington tin – is REALLY yum. Plus, this recipe is easy to make because you only need a large saucepan to put it together….so it’s quick!

The Edmonds Classics cookbook is great and I definitely recommend it. If you are interested, you can buy it here.

Ingredients

• 125g butter
• ¼ cup cocoa
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla essence
• ½ cup coconut
• ½ cup plain baking flour
• ½ teaspoon baking powder

What you will need

• Large saucepan
• Wooden spoon
• Whisk
• Square lined baking tin

What to do

1. Preheat oven to 180 degrees
2. Melt the butter in a medium saucepan
3. Add cocoa. Stir over low heat for 1-2 minutes
4. Remove from heat and stir in the sugar
5. Add the eggs one at a time, whisking in well after each addition
6. Mix in the vanilla and coconut
7. Sift flour and baking powder, and using the wooden spoon, fold it into the mixture
8. Pour the mix into a greased and lined shallow 20cm cake tin
9. Bake at 180 degrees C for 30-35 minutes
10. Leave in tin for 5 minutes before turning out onto a cooling rack
11. Cut into bars when cold
12. You can dust tops with icing sugar

Makes 16.

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