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Cakes & Tortes · Recipe No. 4

Brownies with a Coconut-Nut Crust

Moist, fragrant, quick brownies with a crunchy coconut and pecan or walnut crust. A treat for every sweet tooth!

1 min read

This one is for all of you with a sweet tooth. It's a delicious, quick, moist and fragrant cake with a crunchy crust.

The recipe comes from bajaderka at mniama, and I thank her so much for allowing me to share her recipes with you.

Ingredients:
Crumble topping:

  • 3/4 cup shredded coconut
  • 3/4 cup chopped pecans or walnuts
  • 1/4 cup brown sugar
  • 2 tbsp melted butter

Brownie batter:

  • 10 tbsp butter (1/2 block + 2 tbsp)
  • 1 1/3 cups sugar
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 2/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • a pinch of salt

Melt the butter in a small saucepan and take it off the heat. Then add the sugar and vanilla and mix well. Add the eggs one at a time, stirring constantly and mixing the batter well with a wooden spoon after each one.

Sift together the flour, cocoa, baking powder and salt, and add them to the batter. Stir just until the two mixtures come together, no longer.

Combine all the topping ingredients.

Pour the batter into a 22×22 cm pan, smooth the surface and sprinkle with the crumble topping.
Bake at 180°C (350°F) for 30-35 minutes, no longer. Let it cool and cut into squares.

Tips:

The texture of the brownies should be slightly gooey and fudgy. To get that, watch the baking time carefully. It's better to underbake the brownies than to bake them too long, because then they'll be too dry.