Fudgy coconut brownies
- Sarah Cook
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Cuts into 16 squares
Easy
Prep: 10 mins
Cook: 50 mins
A star rating of 4.7 out of 5.296 ratingsRate
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Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate
Freezable
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Ultimate vanilla ice cream
A star rating of 4.6 out of 5.114 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g cocoa
-
250g butter
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500g golden caster sugar
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4 eggs
beaten
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100g self-raising flour
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100g desiccated coconut
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icing sugar
to dust (optional)
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Nutrition: per serving
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kcal358
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fat21g
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saturates13g
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carbs43g
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sugars35g
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fibre2g
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protein3g
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salt0.39g
low
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Method
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step 1
Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn’t catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
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step 2
Tip into the tin and bake for 45 mins on a middle shelf – check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
Recipe from Good Food magazine, April 2010
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A star rating of 4.7 out of 5.296 ratings
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