Wednesday, May 25, 2016


There is something amazingly delicious in combination of chocolate and berries. Any type of berry works in that flavour mix, blueberries, cherries, raspberries, and especially strawberries. The brownies are moist and fudgy, with just a hint of nuttiness from the coconut. I recommend underbaking them just ever so slightly, to keep them fudge-like for longer. One other tip I have is to keep them in a sealed container so they don't dry out after cutting.

Coconut berry chocolate brownies recipe

150 grams plain flour
50 grams cornflour (corn starch)
6 tablespoons unsweetened cocoa powder
⅛ teaspoon baking powder
50 grams desiccated coconut
4 tablespoons freeze dried raspberries or strawberries, finely crushed
150 grams sugar
100 grams dark chocolate
200 ml oil
1 egg
200 ml water

Sift together the flour with the cornflour (corn starch), cocoa powder and baking powder, then tip them into a large bowl, add the desiccated coconut, sugar, and the freeze dried strawberries, and whisk very well. Chop up the dark chocolate, pour over half of the oil, then melt them together over low heat. It may take some time to melt, but it will emulsify very nicely. Once melted, remove it from heat, and let it cool down slightly. In another bowl, whisk together the remainder of oil, the egg, and the water.
Pour the wet ingredients over the dry, add the melted chocolate, and whisk everything together until just combined. Do not overmix the batter, because the brownies will be crumbly and tough. Grease a small baking pan (15x27 cm; 6x11" or similar), pour in the batter, and bake it immediately in a preheated oven, at 170°C (340°F), for about 15-20 minutes. Test them with a toothpick to make sure they are just slightly underbaked. Let them cool completely, then slice them into cubes and serve. Yields 9 servings.