Chocolate Coconut Brownies

*This recipe was originally published in February 2012. After the third rainy day of school holidays and my craft repertoire worn out we did some baking this afternoon. The post has been republished as we made some alterations to the recipe and updated the format. This is our improved recipe, perfect to light up a rainy, dreary day.

The recipe was originally inspired by one I tore from a Delicious Magazine called “White Chocolate & Almond Blondies” (author and date unknown).

Chocolate Coconut Brownies

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Triple chocolate and coconut brownie dusted with cocao powder. A rich gooey center perfect for a late afternoon snack.

Author: Kyrstie Barcak - A Fresh Legacy

Recipe type: Dessert

Serves: 15

Ingredients

50 grams butter
1 tablespoon coconut oil
300 grams good quality dark cooking chocolate - chopped
3 eggs
90 grams brown sugar
2 teaspoons vanilla extract
1 and ⅓ cups self raising flour
1 tablespoon cocao nibs
2 tablespoons dried shredded coconut
1 tablespoon chia seeds
50 grams of milk chocolate - chopped
1 tablespoon cocao powder - to serve

Instructions

Preheat the oven to 170 degrees
Line a slice tray with baking paper or grease well
Melt the butter, coconut oil and dark chocolate in a bowl over a saucepan of water on low heat. Do not allow the bowl containing the butter, oil and chocolate to touch the water below. Monitor and stir until the ingredients melt together then remove from the heat
Whisk the eggs, sugar and vanilla together in a bowl
Stir the melted chocolate into the egg mixture and then fold in the flour gently followed by the remaining ingredients except the cocoa powder
Pour, or spoon, into the lined tray and place into the oven for 20-25 minutes
Insert a knife into the center to test for readiness. If it removes with cleanly with no residue remove from the oven to cool
Allow to cool for 5 minutes
Sprinkle with the cocao powder and slice into squares