The quest for the perfect brownie is well understood by chocolate brownie connoisseurs. The relentless quality control that goes on until one day, there it is….crunchy on the outside, chewy on the inside, deep rich chocolate flavour.
I only make one type of brownie, and it’s this one. Comes from the Edmonds cookbook again, and it never fails. I spent my last maternity leave living off brownies and florentine biscuits – so I have done very well to only succumb to making them now (Amber is 4 months old, so I should celebrate).
I usually make double this recipe and cook it in a lamington tin – is REALLY yum. Plus, this recipe is easy to make because you only need a large saucepan to put it together….so it’s quick!
The Edmonds Classics cookbook is great and I definitely recommend it. If you are interested, you can buy it here.
- 125g butter
- ¼ cup cocoa
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla essence
- ½ cup coconut
- ½ cup plain baking flour
- ½ teaspoon baking powder
What you will need
- Large saucepan
- Wooden spoon
- Square lined baking tin
What to do
- Preheat oven to 180 degrees
- Melt the butter in a medium saucepan
- Add cocoa. Stir over low heat for 1-2 minutes
- Remove from heat and stir in the sugar
- Add the eggs one at a time, whisking in well after each addition
- Mix in the vanilla and coconut
- Sift flour and baking powder, and using the wooden spoon, fold it into the mixture
- Pour the mix into a greased and lined shallow 20cm cake tin
- Bake at 180 degrees C for 30-35 minutes
- Leave in tin for 5 minutes before turning out onto a cooling rack
- Cut into bars when cold
- You can dust tops with icing sugar
13 Comments Add yours
This looks so good. I know what I’m baking this weekend.
all gone in one day!!
Works a treat gluten and dairy free!
Awesome. I am glad it can be adapted. What do you use in place of butter?
Fantastic! I made a batch of these after seeing your recipe and it came out really well! I am very proud of myself. Thank you.
I made a batch of these tonight and they worked out great! I wonder how long they’ll last past tomorrow……
They can be kept for a week and still be good, but I doubt they will still be there in a weeks time 😉
I love this recipe, I substitute chocolate chips for the coconut and it still turns out yummy. my friends and I live of these at uni.
THIS IS SO DELICIOUS.I MAKE IT EVERY WEEKEND
THIS IS STILL DELICIOUS
I have made this recipe lots. Very tasty. Also good with chocolate icing and a sprinkle of coconut on top.
I love this recipe! However, I can never make it turn out like “brownie” it always ends up like a cake! So now whenever I need to make a chocolate cake, this recipe never fails me 🙂