Chocolatey, dense and deliciously rich coconut brownies. I found this brownie recipe through the British Bake Off star Edd Kimber’s instagram and boy are they good.
The original recipe calls for wholemeal rye flour which Edd says adds a distinctive flavour but I accidentally picked up white rye flour (typical!). I imagine both would work beautifully with this recipe so take your pick.
Adding coconut is my tropical twist to this as I think it pairs amazing well with chocolate. Of course chocolate is another tropical treat, derived from cacao (which the Aztecs dubbed the food of the gods) and is native to South America.
This is definitely something to bake on the weekend since it involves a couple of hours cooling in the fridge which is a necessary step to set the brownies.
You will enjoy every bite of this, these brownies are crisp, gooey and rich in all the right places. It packs in a lot of chocolate (make sure you get at least 70% cocoa solids) so if that’s your thing get baking.
Coconut is something I have definitely grown to love. I would always avoid bounty chocolate bars (UK people you know what I’m on about) or anything with coconut as a youngster and now I’m throwing coconut over everything.
When you bring the brownies out of the oven, sprinkle over your toasted coconut chips and cut a square before putting it in the fridge to set properly. This is when they will be very gooey and the combination with the coconut chips is most heavenly!
Chocolatey, dense and deliciously rich coconut brownies. I think the best brownies are always crisp on the outside, followed by a crumbly cake like layer and then descend into a soft and gooey middle. Making brownies with coconut just adds a delightful nutty flavour and makes them that little bit more tropical. Coconut and chocolate are definitely a match made in heaven! Once out of the oven liberally sprinkle toasted coconut chips and indulge in these brownies for a decadent yet exotic afternoon treat.
Prep 20 mins
Cook 25 mins
Total 45 mins
Ingredients
175g white rye flour
100g desiccated coconut
50g cocoa powder
1/2 tsp salt
1/2 tsp baking powder
200g unsalted butter, diced
300g dark chocolate (65-75% cocoa solids)
150g caster sugar
220g light brown sugar
4 large eggs
1 tsp vanilla extract
Toasted coconut chips, to decorate
Method
Preheat the oven to 180C/ gas mark 4 / 160C (fan) and line a 9 x13 inch brownie pan with greaseproof paper.
First start with the dry ingredients. In a large bowl sift flour, desiccated coconut, cocoa, baking powder and salt. Melt the dark chocolate and butter in a heatproof bowl over a simmering pan of water ensuring to stir occasionally. Put to one side once silky and smooth.
Now the wet ingredients, in a large bowl put eggs, sugar and vanilla and mix together using an electric whisk for at least 5 minutes until pale and fluffy. Slowly add the melted chocolate and mix until well combined.
Mix the dry ingredients to the chocolate mixture using a spatula and wooden spoon and ensuring not to over-mix (once the last bit of flour has gone stop).
Carefully place the batter into the prepared pan and smooth over into an even layer.
Bake for 25 minutes, once out of the oven leave to cool for 1 hour at room temperature and sprinkle the toasted coconut chips. Transfer to the fridge for a further couple of hours.
Once the brownies have set, cut into roughly 16 squares and serve up.
