I made these fudgy coconut brownies for a bake sale we are hosting at work to raise money for WaterAid. Therefore, they are not full of beetroot, black beans or any other  substitute I usually use to make brownies “healthier”. However, I cannot make a recipe without meddling a little, so to make the brownies even more coconutty, I replaced butter with coconut oil. They are therefore dairy-free for all you lactose intolerant folks (however not vegan).

They are decadently fudgy. If you like your brownie a little lighter, this is probably no the recipe for you. BUT if you love the sound of moist, coconut chocolate fudge with a crisp top and cakey outer corners then please read on! Enjoy as a delicious dessert, afternoon tea or as an excellent traybake sharer at bake sales or parties. Adapted from BBC Good Food. Makes 16.

Fudgy Coconut Brownies

• 100g Cocoa
• 200g Coconut Oil
• 500g Golden Caster Sugar
• 4 Eggs
• 100g Self Raising Flour
• 100g Desiccated Coconut

1. Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, coconut oil and sugar in your largest saucepan and gently melt, stirring so the mixture doesn’t catch.
2. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
3. Tip into the tin and bake for 45 mins on a middle shelf – check after 30 mins and cover with another piece of baking parchment if the crust is browning too much.
4. Cool in the tin, then carefully lift out and cut into squares.

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