These tropical brownies will soon have you dreaming of far away shores. Think tropical beaches, Venezuelan chocolate and Venezuelan rum. This recipe is as easy to make as any other rich brownie confection, but they are packed with coconut, roasted cashew nuts and cacao nibs.
7ozdark chocolate(200g (I used 5oz of cocoa nibbed chocolate (77%) and 2oz 85%))
4ozgolden caster sugar(120g (I used homemade vanilla sugar))
6ozsoft brown sugar(180g)
3eggs(I used duck eggs)
1tbspdark rum
1tspvanilla extract
5ozspelt flour(150g (I used 3oz wholemeal spelt and 2oz white))
¼tspfine sea or rock salt
2ozdesiccated coconut(60g)
½ozcacao nibs(15g (optional))
Instructions
Set the oven to 200℃ (180℃ fan, 400℉, Gas 6).
Roast the cashew nuts in the oven for 10 minutes until golden. Turn the oven down to 180℃ (160℃ fan, 350℉, Gas 4), then roughly chop the nuts.
2 oz cashew nuts
Meanwhile, in a large pan melt the butter with the chocolate over a gently heat.
5 oz unsalted butter, 7 oz dark chocolate
Stir in the sugars and take off the heat.
4 oz golden caster sugar, 6 oz soft brown sugar
Leave to cool for 5 minutes then beat in the eggs followed by the rum and vanilla extract.
3 eggs, 1 tbsp dark rum, 1 tsp vanilla extract
Sift in the flour and salt.
5 oz spelt flour, ¼ tsp fine sea or rock salt
Stir in the coconut, cashews and cacao nibs if using.
2 oz desiccated coconut, ½ oz cacao nibs
Pour the batter into a 9" (23 cm) sq silicone cake pan or lined tin and bake on the middle shelf for 20 minutes. The top should be set, but with a slight wobble to it.
Leave to cool in the pan, then sprinkle the top with icing sugar.
Cut into 16 squares.
Notes
I made these brownies using imperial measurements (ounces). I have converted these to metric (grams) for the recipe, but haven't actually tested them.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.