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Chocolate & coconut brownies

I love making these brownies.

As they’re made without dark chocolate, they’re on the lighter side of the gooiness scale and are incredibly simple to make.

They make the perfect addition to morning or afternoon tea, fabulous for an afternoon workplace pick me up snack or good treats in the kids’ lunchboxes.

The coconut adds a wonderful texture and gives them sort of a summery kind of vibe.

Chocolate & coconut brownies

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Recipe by Marti Cuatt Course: Afternoon tea, Baking, Biscuits & slices, Quick & Easy, RecipeDifficulty: Easy
Makes

20

brownies
Prep time

15

minutes
Cooking time

25

minutes

Such simplicity with great flavour. This is a simple, moist cake-style brownie that’s not as gooey as ones that use dark chocolate. They’re perfect for lunchboxes and an any time treat.

You will need

  • For the brownies
  • 150g butter

  • 3/4 cup brown sugar

  • 1 egg, lightly beaten

  • 1 tsp vanilla extract

  • 1/2 cup plain flour

  • 1/3 cup self raising flour

  • 1/4 cup Dutch process cocoa powder

  • 3/4 cup desiccated coconut (preferably organic and preservative free)

  • For the icing
  • 1 1/2 cups icing mixture (powdered sugar)

  • 1/4 cup Dutch process cocoa powder

  • 20 grams butter, softened and chopped finely

  • 2-3 tablespoons boiling water

What to do

  • Prepare a 20cm square slice tray by greasing and lining with baking paper. Preheat your oven to 180 C / 160 C fan-forced.
  • Melt the butter and allow to cool slightly.
  • Place the brown sugar in a large mixing bowl and add the butter and vanilla. Mix well, then stir in the lightly beaten egg. Mix until well combined.
  • Sift together the flours and cocoa, then add to the butter/sugar mixture along with the coconut and stir until well combined.
  • Spread the mixture into the prepared baking pan and bake for 25-30 minutes, until coming away from the sides of the tin slightly.
  • Make the chocolate icing by sifting the icing sugar and cocoa into a medium size bowl. Add the butter, then pour the boiling water over. Mix well until smooth, adding extra water, drop by drop, if required for a smooth spreading consistency.
  • Spread the icing over the slice while still hot and sprinkle with coconut if you wish. Set aside to cool completely in the pan.
  • Cut into 16 large or 20 bite size squares and serve.

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