Coconut Fudge Brownies

2. In a medium sauce a pan, Combine cocoa, butter, and sugar and heat it in a low heat. Stir continuously to avoid sticking and burning of the mixture.  No need to dissolve the sugar, and make sure to melt the butter. Remove from the heat and allow the mixture to cool for 5 minutes.

3. Add the eggs to the mixture and stir until everything mix together. Stir in flour and desiccated coconut.

Coconut Fudge Brownies

Preparation time:  10 ~ 15 minutes  

Baking time: 30 ~ 40  minutes

Yield:  One 9 " square baking pan

Adapted from THIS BOOK

Ingredients:

⅔ cup / 100 grams of unsweetened cocoa powder

1 cup / 25 grams of salted butter

2 ½ cups / 500 grams of super fine sugar ( caster sugar)

4 large eggs

⅔ cup / 100 grams all purpose flour/ Maida ( I used whole wheat flour)

⅔ cup / 100 grams shredded desiccated coconut

Icing sugar for dusting( optional)

Method:

1. Preheat the oven to 350 degree F / 180 degree C.  Meantime grease and line one- 9 inch baking pan with parchment paper. Set aside for later use.

2. In a medium sauce a pan, Combine cocoa, butter, and sugar and heat it in a low heat. Stir continuously to avoid sticking and burning of the mixture.  No need to dissolve the sugar, and make sure to melt the butter. Remove from the heat and allow the mixture to cool for 5 minutes.

3. Add the eggs to the mixture and stir until everything mix together. Stir in flour and desiccated coconut. 

4. Transfer the mixture to the prepared pan and bake it for 30 ~ 40 minutes, until dry on top and set around the edges.

5. Once done cool the pan in cooling rack. Cut into square and serve.

Note: 

Lining the baking pan is must, which will help in transfer the brownies out from the pan.

If you don't have castor sugar, gently grind the normal sugar in mixer grinder. Cool Completely before cutting the brownies or else it will as shown in pictures.

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