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
- 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.
- When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
- 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.
- Cool in the tin, then carefully lift out and cut into squares.