Coconut swirl brownies recipe

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These are really moist brownies. The coconut makes it quite sweet and a little heavier.

  • Yield: 24 squares


Brownie Batter
  • 18 oz (500 g) softened butter
  • 7 oz (200 g) sugar
  • 2 tbsp vanilla sugar
  • 4 oz (100 g) good quality cocoa powder
  • 3½ oz (100 ml) golden syrup
  • 1 tsp salt
  • 8 free-range eggs
  • 6 oz (175 g) plain flour
Coconut Batter
  • 4 tbsp sugar
  • 7 oz (200 ml) double cream
  • 9 oz (250 g) coconut flakes
  • 4 egg whites
  • ½ tbsp vanilla sugar
  • Butter for greasing
How to Make It
  1. Preheat the oven to 180°C (350°F/gas 4).
  2. Beat together the butter, sugar and vanilla sugar until white and creamy.
  3. Mix in the cocoa, syrup and salt.
  4. Add the eggs, one at a time and then the flour last.
  5. Make the Coconut Batter
  6. Mix the sugar, cream, coconut flakes, egg whites and vanilla sugar in a bowl.
  7. Place baking parchment on the bottom of a baking tin and butter the sides.
  8. Spread the brownie batter in the dish and spoon/drizzle the coconut batter over it.
  9. Use a knife to draw a pattern through the cake, so it looks marbled.
  10. Bake in the middle of the oven for around 25 minutes. Test for doneness in the middle of the cake; it should be a little sticky in the middle.
  11. Let it cool and then cut into squares.

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