I discovered the key to perfect moist brownies last year whilst skiing in France and I couldn’t believe it was so simple. To me nothing is more lovely than a moist indulgent brownie and this recipe is just that. I have spent time tweaking this recipe over the last year, perfecting all aspects of this brownie and I am certain this will be a crowd pleaser. Serve cold with a cup of tea or warm with ice cream, either way is sure to impress.
If you read the recipe below and the one thing that stands out to you is the coconut because you are not a coconut lover, please just go with it. The coconut gives the brownie a really lovely texture but can be left out if I can’t sway your mind.
Cooking time 20 minutes (Preparation time 20 minutes)
- 200g chocolate
- 200g butter
- 225g caster sugar
- 3 eggs
- 75g plain flour (if using gluten-free plain flour add 1/4 tsp xanthan gum)
- 40g cocoa
- 50g desiccated coconut
- Preheat the oven to 180°c.
- Grease and line a 23cm tin.
- Melt the butter & chocolate over a bain marie or on a low/medium setting in the microwave, then set aside to cool.
- Whisk the eggs and sugar together on high until thick and creamy with either a hand whisk or in a kitchenaid (4-8 minutes).
- Into the egg mixture fold in the cooled chocolate mix.
- Sift in the flour and cocoa, then add the desiccated coconut and fold in.
- Pour the combined mixture into the greased tin and place in the centre of the oven for 20 minutes. It may have a slight wobble but this will go as the brownie sets.
- Allow to cool and cut.