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 cocoa powder
1 tsp salt
250g caster sugar
50g coconut oil
1 tsp vanilla essence
100g white chocolate (I used Free’ist white chocolate with strawberries)
1/2 jar 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 and cocoa and mix with the salt sugar.
In a small saucepan over a medium heat, melt together the coconut oil and butter. 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. Break up the white chocolate and scatter over the top of the mixture, slighly pressing down some of the pieces.
Bake in the preheated oven for 25 minutes.
While still warm, spread over the jam and allow to cool completely before cutting into 12 pieces and sprinkling over desiccated coconut.