Hands up if you love coconut and chocolate together? It is one of my very favourite sweet combinations – always has been. I love the contrast of the crunch of coconut with the lux mouthfeel of dark chocolate.
I know that you lot are brownies lovers, judging by the popularity of my previous brownies posts. I am always looking for ways to up my brownies game, though I really shouldn’t as once I pull a batch of brownies from the oven there will be tastings happening. By me when Misses 8 and 10 are at school and The Hungry Dad is at work. Over and over. #shameful
But really, what could be more tempting than a rich brownie base smothered in a decadent coconut topping? Not much, is the answer.
I was inspired by a recipe from The View From Great Island blog, a site with lovely recipes and styling.
These brownies require no electric mixer and use common ingredients from the pantry so give them a go. You don’t even need chocolate, just cocoa. Nothing to lose, everything to win – I am listening to 90s dance music as I type and the lyrics from Rhythm is A Dancer seem strangely fitting here. Bet that’s the first segue you’ve ever encountered between baking and Snap!
LET’S GET TO IT:
Brownies:
115 grams unsalted butter, diced
1/3 cup caster sugar
1 egg
1/4 cup plain flour
1/4 cup unsweetened cocoa powder
Coconut topping
2 eggs
3/4 cup caster sugar
1 cup plain flour
100 grams shredded coconut – plus 50 grams for sprinkling
LET’S GET TO IT:
Preheat oven to 170 C and grease and line a 20cm x 20cm square baking pan with non-stick baking paper.
Sift together the cocoa and flour and set aside.
In a large heat-proof bowl melt butter, either in the oven or microwave, then whisk in sugar and egg. Fold in the flour mixture and stir until all combined.
Pour the batter into the tin – there isn’t much batter – ensuring it is evenly spread and bake for 14 minutes. Remove from oven and make topping.
Whisk the eggs with the sugar then stir in flour and coconut (reserving the extra 50 grams).
Top the brownie with the coconut mix then sprinkle over the extra coconut.
Bake for 20 minutes – keep an eye on it as you don’t the coconut to burn.
Cool in tin then cut into squares to serve.
