Aahh Chocolate Brownies. The pud version of Comfort Food. I’ve been making so much comfort food lately and noticed that my sweet tooth has been completely and utterly forgotten about. I felt really bad so I thought I should venture into comfort puddings. Obviously things like Malva pudding and Bread & Butter pudding are right up there but I’m so tired of those. And I’ve always wanted my very own brownie recipe that I could rave about. Everyone else does. And that’s exactly how it should be. I love it when friends or family come to me and say “These are the best brownies you’ll ever taste!” I get so excited to see if it really is the best and so far, my best friend Nicole’s brownies have been the best I’ve tasted.
And then I saw this idea in a magazine. I once again, just scanned over the recipe, and the thing that caught my eye was the desiccated coconut they added to the batter. I just love coconut in baked goods and I thought that this would be the perfect thing to keep my brownies gooey, sticky and moist. I was right. The coconut is very subtle and just gives that tiny bit of flavour and texture. The nuts are optional, but to me a brownie isn’t a brownie if it doesn’t have nuts in it.
Makes 12-16 Brownies
100g Cocoa Powder
4 Large eggs, beaten
100g Dessicated Coconut
1tsp Baking Powder
100g Chopped nuts (optional)
100g Dark Chocolate (optional)
- Preheat the oven to 180°C.
- In a large pot, combine the butter, cocoa and sugar and allow the butter to melt. Stir to combine and allow to cool slightly. Add the eggs slowly beating very well while doing so.
- Add the flour, coconut, baking powder and vanilla and mix well. Add the nuts and stir through.
- Pour batter into a well greased baking tray. Make sure that the batter is about 2cm deep in the pan.
- Bake for 30 minutes. The brownies should be firm but squidgy in the middle.
- Melt the chocolate and pour onto the brownies. Allow to set slightly before slicing.