Friday, November 18, 2011

Chocolate Coconut Brownies

Back in April, I made a Gianduja Brownie topped with Nutella and hazelnuts which disappeared into thin air when it arrived into work.  This time around, I decided to mix it up a bit and use coconut instead - a bit of an homage to the Bounty Bar, if you will (I love Bounty bars for the record, especially the dark chocolate ones).  In the scale of things, you don't need a lot of coconut to get a lovely moist coconutty hit so it will appeal to everybody.

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 Butter
300g Dark Chocolate, in small pieces
5 large Eggs
450g Caster Sugar
1 tbsp Vanilla Extract
200g Plain Flour
1tsp Salt
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.


  1. Aoife- these look fabulous. My daughter is a HUGE brownie fan so I expect I'll be making a batch for her birthday soon. Must check out the recipe you did with the nutella too!

  2. I want to do this tomorrow! I'm a bit worried about the "cleaning the oven" bit, what size tin do I need? Never made brownies before...

  3. Hey Magali - use a deep sided pan or cake tin because they do rise up. A baking sheet is far too shallow, you need something at least an inch/2-3cm deep

  4. Thanks! Just got around to do it today, and it didn't disappoint! Very very morish!