When life throws a curveball, I like to bake. When everything feels out of my control, I like to bake. When I feel other people need a treat, I bake. All of the aforementioned reasons are why I decided to experiment and bake these delicious Raspberry and Coconut Brownies.
This recipe was inspired by The Happy Pear‘s recipe for Double-Choc Brownie Cake. I didn’t have all of the ingredients required in the recipe. Therefore, I decided to use what I had at my disposal. I have a strong hatred for food waste and always try to work with what I have to hand before I go out buying more ingredients.
If you want a vegan-friendly recipe, I suggest sticking to The Happy Pear recipe. Otherwise, the below is an amazing flavour combinations of comforting chocolate, exotic coconut and sweet raspberry.
Hope you enjoy!
250g self-raising flour
2 tsp baking powder
30g drinking chocolate poowder
1 tsp cocoa powder
1 tsp salt
250g caster sugar
30g coconut oil
1 tsp vanilla essence
100g milk chocolate chips/chunks
3 tbsp raspberry jam
2-3 tbsp desiccated coconut
Grease and line a 8″ X 5″ baking tray. Preheat the oven to 180C.
In a large mixing bowl, sift the flour, baking powder, drinking chocolate and cocoa and mix with the salt, sugar and half of the chocolate.
In a small saucepan over a medium heat, melt together the coconut oil, butter and the remaining half of the chocolate. Remove from the heat and mix in the milk and vanilla essence.
Make a well in the centre of the dry ingredients and mix in the eggs, following by the melted mixture.
Pour the brownie batter into the prepared cake tin and bake in the preheated oven for 40-45 minutes.
Toast the coconut in the oven or a dry fan until golden brown – this will only take a few minutes.
While still warm, spread over the jam and allow to cool completely before cutting into 12 pieces and sprinkling over the toasted coconut.