I make brownies all the time. At least once a week, if not more. This means a) that I know the recipe off by heart, and b) that I was extra annoyed when Bournville recently changed their bar weight from 200g to 180g which now means I have to open a second pack. First world problems, I know, but it’s my favourite dark chocolate to cook with – just enough fruity tang that dark chocolate imparts, without the bitterness of some of the extra dark, 70%+ chocolate bars.
Small moan aside, I do like to try a few different flavours. Charlie won’t eat them if they’ve got any kind of dried fruit in them, and Mr E doesn’t like almonds, so those two are out. One of my favourite flavours at the moment is coconut, and when I randomly bunged a couple of handfuls of leftover desiccated coconut into my brownie mix (it was sitting on the side waiting for a spare jar), the results were rather pleasing. The boys tried it and liked the flavour and the extra lightness it seemed to bring to the brownies. I’ve made them a couple of times since and I have to say they’re consistently good, so here’s what I did:
You will need:
200g dark chocolate
170g salted butter
3 free range eggs (room temperature is always better)
200g soft brown sugar (caster is fine if you don’t have any)
110g plain flour
100g desiccated coconut
Weigh out all the ingredients, and preheat the oven to gas 4/180 degrees, then melt the butter and chocolate in a heatproof bowl (so not a plastic one) over a saucepan of just-simmering water. Don’t let the bottom of the bowl come into contact with water. Turn the water off when it’s just bubbling and stir the mixture gently until it’s combined.
Take the chocolate mixture off the saucepan and allow to cool to room temperature (pouring hot chocolate into the egg mixture will result in blobs of scrambled egg in your brownies).
Whisk the eggs and sugar together in a different bowl until pale, light and frothy, then pour in the cooled chocolate/butter mixture and stir well.
Lastly, stir in the flour and coconut, just until combined.
Spritz a square or rectangular tin with a little spray of non-stick cake spray, or rub it with a little butter. It’s also worth adding a square of non-stick baking paper to the bottom of the tin too as they do tend to be difficult to get out of the tin.
Pile the brownie mixture into the tin and sprinkle over a little extra coconut. Bake for about 25 minutes – the top will be cracked and shiny, while the centre should still be soft and a bit fudgy.
YUM! Like a big, squidgy square of smooshed up Bounty. Small tip: do not let your children cut them, otherwise you’ll get about 8 massive slabs instead of 12 nice dainty ones.