Coconut Chocolate Brownies

The coconut gives this brownie a lovely chewy texture and the use of cocoa versus chocolate makes it very economical.

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Photo credit: Edmonds Illustrated Cookbook II
Ratings (4)
Prep Time: 1 hour Servings: Makes 15

  • 125g butter

    ¼ cup cocoa

    1cup sugar

    ½ tsp Edmonds baking powder

    1 tsp vanilla essence

    ½ cup coconut

    ½ cup Edmonds standard flour

    2 eggs

    icing sugar to dust

  • 1. Preheat the oven to 180ºC. Lightly grease a 20cm square tin and line the base and two sides with baking paper.

  • 2. Melt the butter in a medium saucepan and sift in the cocoa. Stir over a low heat 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 and stir in. Pour into the prepared tin

  • 5. Bake for 15–20 minutes. Don’t over bake or it will be dry. Leave the brownie in the tin for 5 minutes before turning out onto a wire rack to cool.

  • 6. Cut into bars when cold and dust the tops with icing sugar. 


Francine McKerchar
Francine McKerchar
Frances Turpie
Frances Turpie

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