As I said before, this recipe easily makes 24 brownies, so if you don't have a giant brownie pan, use two loose-bottomed deep cake tins. Although this mixture doesn't contain any raising agents like baking powder or bicarbonate of soda, it definitely rises in the oven, so don't take a shortcut & use a shallow tin - you'll only spend the next few hours cleaning brownie mix out of the oven & swearing loudly...
Chocolate Coconut Brownies
300g Dark Chocolate, in small pieces
5 large Eggs
450g Caster Sugar
1 tbsp Vanilla Extract
200g Plain Flour
50g Dessicated Coconut
Preheat your oven to 180c/Gas Mark 4. Melt the chocolate & butter together - either using a bain marie or in a microwave (I find about 5 minutes on 30% power melts it perfectly). Stir well & allow to cool.
Beat the eggs, sugar & vanilla together until thick and pale & the mixture coats the back of a spoon.
Now beat in the cooled chocolate & butter.
Finally, fold in the flour, salt & coconut and pour the brownie mixture into a lined tin. At this stage, I scattered a large handful of chocolate chips over the top for an extra chocolate hit. No such thing as too much chocolate...
Bake for 20-25 minutes until the top has crusted over & is starting to crack. Remove from the oven & allow to cool for 15 minutes before transferring to a wire cooling rack.