Edmonds Coconut Chocolate Brownie Recipe
Edmonds Coconut Chocolate Brownie Recipe. Add melted chocolate to the remaining batter and stir until combined. See more ideas about baking, yummy food, cookbook recipes.
This recipe makes 16 squares of delicious brownie! Mix in the vanilla and coconut, then sift the flour and baking powder and stir in. The flour helps the chocolate chips blend into the batter better and not sink to the bottom of the brownies.
Mix in the flour last.
Sift in flour, baking powder, salt and cocoa together. Melt the butter and stir in the cocoa then add the eggs one at a time, beating well after each addition. 1) preheat the oven to 180c/160fan/350f/gas 4 and line a 21cm square tin with parchment paper.
Combine all ingredients in large bowl and stir well to mix.
Grease and paper line a slice tin. Sprinkle remaining 1/4 cup coconut over top. Spread batter in the prepared baking pan.
Spread coconut batter on top of the chocolate batter.
Cool completely in pan on wire rack. Microwave until smooth and melted. The recipe is from the 1992 edmonds cookbook, so come and join us on facebook so why not give these a whirl, i had them made and.
Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan.
1 tsp edmonds baking powder. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn’t catch. Stir in milk chocolate chips.
Dissolve baking soda in the boiling water and add to butter and golden syrup.
Pour brownie batter into parchment paper lined pan. Preheat the oven to 350 degrees f. Coconut chocolate brownies this brownie is so soft and fluffy.
