Original Recipe: Edmonds

Ingredients

• 125g butter
• 1/4 cup cocoa
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla essence
• 1/2 cup fine desiccated coconut
• 1/2 cup flour
• 1/2 tsp baking powder
• icing sugar (optional)

Method

1. Preheat the oven to 180°c. Lightly grease a 20cm square cake tin and line the base and two sides with baking paper. (grease-proof paper can also be used, but grease the grease-proof paper with some butter once it’s in the tin)
2. Melt the butter in a medium saucepan on a low heat and stir in the cocoa. Stir for 1-2 minutes.
3. Remove from the heat and stir in the sugar, then add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla and coconut, then sift the flour and baking powder into the mixture. Stir, and then pour into the prepared tin.
5. Bake for 15-20 minutes. Don’t over-bake it or it will be dry. Leave the brownie in the tin for five minutes before turning out onto a wire rack to cool.
6. Cut into bars or squares when cold, dust with icing sugar if desired.

Note: The original recipe asks for 1 cup of sugar, I’ve halved it for my version of the recipe. Halving the sugar doesn’t affect the flavour or result of most recipes.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

19/01/24