Coconut Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 15
For the brownie batter:
  • 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
For the coconut batter:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Pour the batter into the prepared brownie pan.
  5. 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.
  6. 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!
Recipe by The Tough Cookie at