Introduction: Coconut Brownies
I've always been good baking sponge cakes but never brownies. I've been looking for a good recipe for a long time and I've finaly made my own mixing some of the best I've found. So here it is, coconut brownie. I like it because you can taste both the coconut and the cocoa at the same time. It's not like other cakes where you mix many tasty ingredients but when you eat it tastes like nothing.
My father, a demanding brownie consumer, approves this recipe!!
Step 1: Ingredients
100g Butter - The quantity of butter depends on how fudgy you want your brownie to be. The minimum amount you should use to get a normal brownie texture is 100g. In case you wanted a very fudgy brownie, I'd set the maximum at 250g
100g Self-Raising Flour
100g Dried Coconut
Step 2: Hot Mixture
In a saucepan:
- At low temperature, melt the butter
- Add the sugar and stir till you get a homogeneous mix
- Add the cocoa and continue stirring so the mixture doesn't catch
When the cocoa mixture is melted and combined cool sightly.
Step 3: Cold Mixture
To avoid curdling in hot preparations with eggs, we have to cool the mixture before we add the eggs. So once it's cooled:
- Stir in the eggs till you get a homogeneous mixture
- Add the flour
- Add the coconut
Step 4: Baking
- Bake the brownie for 45 min at 180ºC (356F) on a middle shelf (check after 30 min and cover with another piece of baking parchment if the crust is browning too much)
- Cool in and cut into squares
Step 5: Presentation
For the presentation I suggest to peel 3 mandarine sections and dust some caster sugar on the brownie. I also put a dried cranberrie on top of the brownie to add a touch of colour/contrast to the composition.