A cross between a bounty bar and a fudge brownie. Made with cocoa powder rather than chocolate, this recipe is a keeper. They're not overly sweet and are both chewy and fudgy at the same time. Once you've tried them, there's no going back.
Melt the butter in a large pan with the sugar and cocoa powder.
250 g unsalted butter, 400 g soft brown sugar, 100 g cocoa powder
Allow to cool a little then beat in the eggs, one by one.
4 large eggs
Sift in the flour, salt, and baking powder, then stir together with the desiccated coconut until everything is just combined.
100 g wholemeal flour, 1 pinch sea salt, 1 tsp baking powder, 100 g desiccated coconut
Pour the batter into a 23 cm (9") square silicone mould or lined tin and bake for thirty minutes. The top should be firm to the touch, but with a slight wobble to it. If it's not properly cooked, put it back in the oven for another five minutes.
Scatter a spoonful of desiccated coconut over the top as soon as the brownies are out of the oven.
Leave to cool in the baking tin completely, then cut into sixteen pieces.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.