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!