3 oz (75 g) 6 tbsp butter, cut into small pieces
2 oz (50 g) plain chocolate
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
1/4 cup (50 g) 2 oz soft brown sugar
2 eggs
1 cup (100 g) 4 oz self raising (self rising) flour
4 oz (100 g) desiccated coconut
2.5 ml (1/2 tsp) vanilla flavouring
apricot jam to decorate
2 oz (50 g) plain chocolate
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
1/4 cup (50 g) 2 oz soft brown sugar
2 eggs
1 cup (100 g) 4 oz self raising (self rising) flour
4 oz (100 g) desiccated coconut
2.5 ml (1/2 tsp) vanilla flavouring
apricot jam to decorate
method
1. Place the butter in a medium basin. Add broken up chocolate and stand the basin in a pan of simmering water until the butter and chocolate melt. Remove from the heat.
2. Add the sugars, eggs, flour, 25 g (1 oz) desiccated coconut and vanilla flavouring and beat until smooth.
3. Spoon the mixture into a buttered and base-lined 28 x 18 x 3 cm (11 X 7 x 1 1/4 inch) oblong cake tin.
4. Bake in the oven at 180°C (350°F) mark 4 for about 35 minutes, until firm; cool in tin.
5. Cut into fingers, ease out of tin.
6. Brush brownies in diagonal strips with warm apricot jam, press reserved coconut on to the jam.
2. Add the sugars, eggs, flour, 25 g (1 oz) desiccated coconut and vanilla flavouring and beat until smooth.
3. Spoon the mixture into a buttered and base-lined 28 x 18 x 3 cm (11 X 7 x 1 1/4 inch) oblong cake tin.
4. Bake in the oven at 180°C (350°F) mark 4 for about 35 minutes, until firm; cool in tin.
5. Cut into fingers, ease out of tin.
6. Brush brownies in diagonal strips with warm apricot jam, press reserved coconut on to the jam.
serving amount
makes about 16
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