Saturday, May 16, 2015

Recipe: Pecan and Coconut Chocolate Brownies

I made these marvels for a work friend that's moving into her new house as a present- she's more than happy with these I can tell you, as am I! Not a very long ingredient list and it's not very fussy- does take a little bit of time, as you have to wait for the icing to cool and thicken whilst the brownie cools, but it's all worth the wait.

Pecan and Coconut Chocolate Brownies (makes 12 large brownies)

300g dark chocolate, broken into bits
200g butter
300g golden caster sugar
4 eggs
1 tsp vanilla extract
200g plain flour
100g pecans, roughly chopped

125g dark chocolate, broken into bits
75g butter
75ml milk
½ tsp vanilla extract
150g icing sugar
30g desiccated coconut

1)      Preheat oven to Fan oven 160C. In a bowl above a saucepan of boiling water, melt the dark chocolate and butter. Meanwhile, in a mixing bowl, beat together the eggs, sugar and vanilla extract.
2)      Next beat in the flour and chopped nuts. Once the butter and chocolate are melted and fully mixed, pour into the mixing bowl and mix until all ingredients are well combined. Line a 28cmx33cm with greaseproof paper. Pour the brownie mix into the lined tray and bake for 30 minutes.
3)      Remove brownie from the tin and set aside to cool. Meanwhile, in bowl (the same bowl if you want) melt the dark chocolate and butter over a pan of boiling water. In a separate bowl, mix together the icing sugar, milk and vanilla extract until smooth. Mix in the melted butter and chocolate, and put in the fridge for 40 minutes to become thick enough to form an icing.
4)      Spread the icing over the cooled brownies, sprinkle with the desiccated coconut, and cut into squares. Ready to eat, yum! 

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