Not a brownie. Not a cake. Not a biscuit. But I’ve lost count of the times I have been asked for this recipe. Just try not to worry about the calories.

Incidentally, if you find you make this so often that you get bored, you can always substitute 100g of roughly chopped pecan nuts for the desiccated coconut, and use a little white (rather than milk or plain) chocolate.

With thanks to Helen, who many years ago gave me the recipe which has gradually mutated into this.

Ingredients

  • 125g butter
  • 110g Demerera sugar
  • 1 tbsp cocoa powder
  • 1 egg, beaten slightly with a fork
  • 1 tsp baking powder
  • 50g plain flour, sifted
  • 250g milk or plain chocolate – the cheapest type is fine – broken into pieces
  • 50g dessicated coconut
  • ½tsp vanilla essence

Method
20170315_124845Grease and line a 20cm square (or similar) baking tin and preheat the oven to 180 C.

Put the butter, sugar and cocoa in a (microwavable!) bowl and microwave on low, stirring occasionally, until they have all melted (about 2 minutes). Stir in the remaining ingredients and pour into the prepared tin.

Cook for about 20 minutes – until the mixture no longer wobbles om the middle when you give it a shake. Allow to cool in the tin, and cut once cooled.

 

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