Everyone knows making brownies is easy, right? I mean, everyone can do it! Especially with a recipe as easy as this one. There’s no need to melt butter and chocolate together, there’s no difficult folding of ingredients, just a little bit of mixing and making sure to take the butter out of the fridge about an hour before you start baking.
And don’t even get me started on the coconut part of these amazing coconut brownies. It’s so easy, it’s not even funny anymore… Just a matter of whisking things together! A 3-year-old can do it!
Then why did I – a fairly experienced baker – mess up the first batch?
Because, when you hear your kitchen timer going off, you’re supposed to take the brownies out of the oven! It’s not a good idea to quickly finish a thesis paragraph and then complete forget about your brownies in the process. Trust me; I had to throw every single one of those poor little coconut brownies away because they were dry and yucky and a bit burned on top…
Luckily, brownies are so easy to whip up, I can make them with one hand tied behind my back (although that does complicate things a bit), so only twenty minutes later, I placed another batch in the oven! This time, I made sure to run to the kitchen as soon as the kitchen timer called for my attention…
I actually got the idea for this recipe from a cookbook that I got for Christmas last year: Leila Lindholm’s ‘One More Slice’. I really love it! It contains gorgeous photos and delicious recipes for pizza, cheesecake, pies, brownies, blondies, bread and other things. Unfortunately, I haven’t really tested out that many recipes yet. As you know, I’ve been kind of busy staring at a blank-word-document-that-hopefully-someday-will-magically-turn-into-a-thesis lately. However, the recipes that I have tried are amazing and I’m dying to try Leila’s recipe for sourdough bread and Twin Peaks cherry pie!
I have never seen Twin Peaks, but the pie looks delicious!
Anyway, this is not really a Leila Lindholm recipe. Although I’ve adapted both the brownie batter and the coconut batter from recipes that are included in ‘One More Slice’, Leila combines the coconut batter with a different brownie batter. I sort of mixed things up a bit, pairing it with my favorite, fudgy brownie base.
It’s the best!
The secret – or not so secret – ingredient that makes the brownies particularly fudgy and moist is Golden Syrup. If you don’t have Golden Syrup, you can also use corn syrup instead, but I prefer to use the more caramelicious Golden Syrup because it not only makes the brownies super moist, it also deepens the flavor of the chocolate.
And these babies are chocolatey! In fact, they have such an intense chocolate flavor, it almost overpowers the coconut, so if you’re a real coconut lover, make sure to double the recipe for the coconut batter!
The Rocking Rebel and I (and Lucy, of course!) brought these to dog training class today, to be enjoyed over a cup of coffee after class. People fought over the crumbs!
Enjoy!
- 230g (or 1 cup + 2 teaspoons) unsalted butter, at room temperature
- 340g (or 1½ cup + 2 tablespoons) granulated sugar
- 140g (or 5 ounces) golden syrup or glucose (or corn syrup)
- 4 large eggs
- 140g (or 1 cup + 2 tablespoons) all-purpose flour
- 150g (or 1¼ cup + 1 teaspoon) cocoa powder
- ½ teaspoon of table salt
- 15g (or 3½ teaspoons) granulated sugar
- 1 drop of vanilla extract
- 100ml (or ¼ cup) whipping cream
- 50g (or ½ cup + 1 teaspoon) dessicated, shredded coconut
- 1 egg white
- First, preheat your oven to 175°C/350°F (standard oven setting) and butter a 26×16-cm (or 10×6-inch) brownie pan. Line the bottom of the brownie pan with baking parchment.
- Make the brownie batter. In a large bowl, mix together the butter and sugar until creamy and fluffy. Mix in the golden syrup. At the eggs one at a time, mixing after each addition to incorporate the egg before adding the next or proceeding to the next step.
- Add the flour, cocoa powder and salt and, using a rubber spatula, fold the dry ingredients into the wet ingredients. Once the wet ingredients have been absorbed by the dry ingredients, mix briefly until the batter is smooth.
- Pour the batter into the prepared brownie pan.
- Next, make the coconut batter. Simply whisk all the ingredients for the coconut batter together in a small bowl. Drop spoonfuls of the coconut batter onto the brownie batter and marble slightly with a knife.
- Place in the oven and bake for about 30-35 minutes. A tester inserted into the center of the brownie shouldn't come out clean; there should be some moist crumbs attached to it. Allow the brownie to cool, cut into squares and serve. Enjoy!
New favorite food quote:
These look divine! Making them tonight. Just a quick question, there are conversions for all the ingredients except the butter. So 230g equals how many cups/tbsp. ? Thank you for sharing with us!
Hi Carol, so sorry for the late response. I hope you were able to make the brownies anyway! This may be a bit too late, but 230g of butter equals 1 cup and 2 teaspoons of butter 🙂 I will update the recipe! I would love to know how the brownies turned out!