This is an ideal mid-week baking project, as it's made quite quickly in one saucepan, saving on washing-up. I didn't have a 21cm square baking tin so used my adaptable tin set to 8 x 9" (20 x 22.5cm), which is as near as can be. The cocoa powder that I'm currently using is a Polish import being sold cheaply by Tesco, and is very dark, so the colour of the melted cocoa, butter and sugar was alarmingly black and sludgy. I've also never used such a large amount of cocoa in a bake, being more used to using both cocoa and melted chocolate together, so I was a little concerned as to how they would come out.
I needn't have worried - the brownies were dark, rich, chewy and delicious. The coconut flavour was not overwhelming, considering how much was used, and the use of SR flour did not make the brownies too light, which was another concern. The high amount of sugar in the recipe is to balance the use of such a large amount of cocoa, so the end result is not too sweet either. The edges of the brownie were quite hard immediately after baking, but softened up a little overnight. This recipe is definitely a keeper. Thanks for paving the way, Maria!
6 comments:
Hi Suelle
So glad you tried these brownies and they were a hit. Your brownies look perfect! It's always so nice to read feedback from other fellow bloggers on recipes I've tested and blogged.
Maria
x
Gorgeous Suelle, as soon as I get my hands on some coconut I am definitely going to make these too - they look so tempting. Lucie x
They do indeed look most tempting. Interested in Polish cocoa - I wonder why it's so black?
No idea about the cocoa, Choclette; the only useful English on the pack is 'extra dark' and 'good for cakes and desserts'. Perhaps the Poles prefer a darker roasted cocoa bean. I was more interested in the price - 29p per 100g (with a reduced to clear sticker). :)
Magnificent brownie! The dark cocoa was probably dutch processed?
It's possible, Celia, but I thought Dutch processed cocoa turned a redder colour?
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