Soft and fudgy this chocolate brownie is perfect to serve as afternoon tea or dessert with cream and berries.
- 250g butter
- 500g (2 ¼ cups) brown sugar
- 125g (1 cup) cocoa, preferably good quality
- 4 eggs
- 1 teaspoon vanilla extract
- 100g (1 rounded cup) desiccated coconut
Line a 24cm square cake tin with baking paper.
Preheat the oven to 180°C.
In a small saucepan gently melt the butter with the sugar. Add the cocoa and mix well.
In the bowl of an electric mixer beat the eggs and vanilla until light and fluffy.
Pour the chocolate mixture and coconut into the eggs, mix until well combined.
Turn the batter into the prepared cake tin.
Bake for 40 minutes, the centre will still be a little soft which is as it should be.
Allow to cool and then cut into 16 pieces.