Chocolate brownies with coconut and nut topping

Recipe from: 6/28/1998 12:00:00 AM
Ingredients 15
Servings 16
Time

Ingredients

  • TOPPING
  • 190
    ml
    coconut
  • 190
    ml
    pecan nuts, chopped
  • 65
    ml
    soft brown sugar
  • pinch salt
  • 30
    ml
    butter, melted
  • CAKE LAYER
  • 150
    ml
    butter
  • 330
    ml
    sugar
  • 7
    ml
    vanilla essence
  • 3
    extra-large eggs
  • 160
    ml
    cake flour
  • 125
    ml
    cocoa
  • 3
    ml
    baking powder
  • 2
    ml
    salt
 

Method

30-35 min
 
Preheat the oven to 180 ºC and butter a 23 cm square cake tin. Dust lightly with flour and shake out the excess. Mix all the ingredients for the topping and set aside. Melt the butter over low heat, remove from the stove and stir in the sugar and vanilla essence. Beat in the eggs one by one, beating until smooth and glossy. Sift the cake flour, cocoa, baking powder and salt over the mixture and stir until just blended. Turn into the cake tin and sprinkle the topping over. Bake for 30-35 minutes, remove from the oven and cool completely in the tin. Cut into squares with a sharp knife. Makes 16 large squares.
 

Read more on: bake  |  dairy
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.