To say I have a thing for coconut would be the understatement of the century, and well it can only really be improved on further by adding chocolate. I usually only make chocolate and brazil nut brownies but I thought this combination sounded delicious and the speed that the brownies disappeared from the kitchen suggests that it went down well.
This recipe is wonderfully simple and other than melting the chocolate and butter is great to make with young children. The stirring is very easy and the ingredients all combine really easily, not like some recipes where you have to beat out lumps of flour or fold in delicately, this really can take a bit of rough and tumble and still turn out great. And lets face it, it’s chocolaty so who would struggle to find a little helper to lick the bowl clean afterwards.
While for many recipes I’ll swap butter for vitalite or margarine and I might use a little less good quality chocolate and add cocoa, or use cheaper chocolate brownies are the exception. In fact for some recipes I’ve found that the supermarket own brand value range dark chocolate works quite well and is a fraction of the price. For brownies however I use Green and Blacks organic dark cooks chocolate which I think tastes good enough to eat and is cheaper than their regular chocolate but not by that much unfortunately and I think they just have to be made with real butter. While we’re at it I’d take some convincing that swapping the sugar for xylitol or stavia etc. or trying to reduce the amount would be a worthwhile exercise, there is nothing healthy about these brownies so that would really only be a token gesture. I think they should be enjoyed for the indulgent treats that they are.
Now that the brownie politics are out of the way, on to the recipe…
- The Brownie Mixture:
- 200g good quality dark chocolate (I used Green & Blacks organic cooks chocolate)
- 200g butter
- 3 large eggs (about 170g)
- 250g golden caster sugar
- 120g plain flour
- pinch of salt
- NB - if you are feeling really indulgent then you could double up on the brownie mixture and give them a little longer in the oven).
- For the Macaroon Topping:
- 300g unsweetened dessicated coconut
- 4 large eggs (about 220g)
- 70g sugar
- pinch of salt
- 1 tsp vanilla extract
- Break the chocolate into segments and place into a large pan. Chop butter into chunks and add to the pan. Melt over a low heat stirring from time to time. Once the butter and the chocolate have melted take off the heat and leave to cool. If you're making this with children then you can either melt in the microwave in a plastic bowl or remove the melted mixture from the pan into a bowl. While the mixture might have cooled certain parts of the pan could still be hot for little fingers.
- Meanwhile prepare the macaroon topping by mixing the sugar with the beaten eggs, adding the vanilla, salt and then the coconut.
- Line and grease the tin (you might get away without lining it if you're using something loose bottomed but it's well worth the effort to make sure you can get them out easily if not).
- Add the beaten egg to the cooled chocolate and butter mixture, stir to combine and then stir in the sugar.
- Weigh out the flour and mix in the pinch of salt, then stir into the rest of the brownie mixture until well combined.
- Pour the brownie mixture into the prepared tin and then pop in the preheated oven for 5 mins if you like really gooey brownies and 10 mins if you like them a bit firmer.
- Then remove from the oven and spread over the coconut evenly. Pop back in the oven for about 15 mins. Keep an eye on coconut as it will turn from cooked to burnt very quickly.
- Leave to cool in the tin (the brownie mixture will continue to cook as they cool) and then remove and slice up into squares.
What are you’re favourite type of Brownies?