Lemon and Coconut Brownies
I'm on a little brownie making phase at the moment, why, because they are so easy to throw together and I usually have the ingredients needed to make them in my pantry.
I love lemon based desserts, I find them very refreshing. So when I saw this recipe, and I had all the ingredients at home, I simply had to make it.
I loved them, they were nice and moist, perfectly lemony and the coconut made them slightly chewy. Overall a very nice brownie I will make again and again.
I love lemon based desserts, I find them very refreshing. So when I saw this recipe, and I had all the ingredients at home, I simply had to make it.
I loved them, they were nice and moist, perfectly lemony and the coconut made them slightly chewy. Overall a very nice brownie I will make again and again.
Recipe
Recipe adapted from www.taste.com.au
Makes 15-20 slices
250g unsalted butter
430g caster sugar
4 eggs
225g plain flour
85g desiccated coconut
Finely grated rind of 3 lemons
60ml freshly squeezed lemon juice
Icing sugar, to dust
Makes 15-20 slices
250g unsalted butter
430g caster sugar
4 eggs
225g plain flour
85g desiccated coconut
Finely grated rind of 3 lemons
60ml freshly squeezed lemon juice
Icing sugar, to dust
Preheat the oven to 180C/160 fan forced.
Grease and line with baking paper a 20cm x 30cm (base measurement) slab pan.
Melt the butter in a small saucepan over low heat. Remove from heat and pour into a large mixing bowl.
Add the sugar, whisk to combine. Add the eggs, one at a time, whisking after each addition, whisk until the mixture is thick and glossy.
Add the flour, whisk until combined. Whisk in the coconut, lemon rind and lemon juice. Pour into your prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Cut into pieces, dust with icing sugar to serve.
Grease and line with baking paper a 20cm x 30cm (base measurement) slab pan.
Melt the butter in a small saucepan over low heat. Remove from heat and pour into a large mixing bowl.
Add the sugar, whisk to combine. Add the eggs, one at a time, whisking after each addition, whisk until the mixture is thick and glossy.
Add the flour, whisk until combined. Whisk in the coconut, lemon rind and lemon juice. Pour into your prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Cut into pieces, dust with icing sugar to serve.
Enjoy!
