Have Your Cake. I'd admired the picture so long but it was more slice than cake. (I should have let it cool in the tin rather than turning it out like a cake.) It was nice but not what I was after. We ate it for dessert with ice cream. Sylvia had sprinkles on hers, which she loved.
Fudgy Coconut Brownies. that I had seen at Chocolate Log Blog and Nip it in the Bud. They were easy enough to fit in between Grand Designs and a documentary called Roman Polanski Wanted and Desired. They are incredibly soft when they come out of the oven and need to cool down in order to be firm enough to cut. The smell of chocolate wafting through the loungeroom was very very hard to ignore.
As I had bookmarked this recipe from both Chocolate Log Blog and Nip it in the Bud, I am sending these brownies to Tinned Tomatoes for Bookmarked Recipes, an event founded by Ruth's Kitchen Experiments.
More chocolate and coconut sweet treats from Green Gourmet Giraffe:
- Cherry Ripe cake pops
- Chocolate almond rice bubble slice
- Chocolate caramel slice
- Chocolate crackles
- Chocolate macaroons
- Marshmallow weetbix slice
- Mock turtle
More chocolate and coconut sweet treats from other blogs:
- Chocolate and coconut bars - Chocolate Log Blog
- Chocolate coconut almond scones - Joy the Baker
- Coconut cake with chocolate chunks - Blue Ridge Baker
- Coconut chocolate chunk blondies - Brown Eyed Baker
- German chocolate brownies with coconut topping - Riches to Rags by Dori
- Gluten free coconut chocolate cake - Chocolate and Zucchini
- Gooey coconut chocolate bars - Mel's Kitchen Cafe
- Melt and mix chocolate coconut cake (Donna Hay) - Travels with a Gourmet
- Milk chocolate sandwich cookies (Kingstons) - Delicieux
Fudgy Coconut Brownies
Slightly adapted from BBC Good Food
- 100g cocoa
- 250g butter
- 400g sugar (I used 3/4 brown and 1/4 raw)
- 4 eggs
- 100g self-raising flour
- 100g desiccated coconut
- icing sugar , to dust (optional)
Place cocoa, butter and sugar in microwave proof mixing bowl. Heat in the microwave until butter is mostly melted (because it will keep melting after it comes out - this took me about 1 minute). Stir in eggs. It will thicken slightly and look glossy and gorgeous. Stir in flour and coconut. Pour into prepared cake tin.
Bake for about 45 minutes. Check after 30 minutes and cover with foil if it is browning on top too quickly. I think the only way to know it is done is that the top is cooked but it will be so soft in the middle that I didn't bother with a skewer - after all brownies should be a bit gooey in the middle. Cool in the tin. Cut into squares. Keep in an airtight container.
On the Stereo:
The music of Ennio Morricone (A Sunday Times free CD)