Name: Chocolate brownies with coconut and nut topping
Cook time: 35 min
Total time: 35 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 190.00 ml coconut; 190.00 ml pecan nuts chopped; 65.00 ml brown sugar soft; salt pinch; 30.00 ml butter melted; 150.00 ml butter; 330.00 ml sugar; 7.00 ml vanilla essence; 3.00 eggs extra-large; 160.00 ml flour cake; 125.00 ml cocoa powder; 3.00 ml Baking powder; 2.00 ml salt

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Ingredients (13)

TOPPING

190.00 ml	coconut
190.00 ml	pecan nuts — chopped
65.00 ml	brown sugar — soft
	salt — pinch
30.00 ml	butter — melted

CAKE LAYER

150.00 ml	butter
330.00 ml	sugar
7.00 ml	vanilla — essence
3.00	eggs — extra-large
160.00 ml	flour — cake
125.00 ml	cocoa powder
3.00 ml	Baking powder
2.00 ml	salt

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Method:

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.