Now that winter is approaching (in the Northern Hemisphere), who doesn’t love curling by the fire reading a good book and eating something made with chocolate? Below you will find a recipe of these scrumptious chewy chocolate & coconut brownies which I’ve originally taken from BBC Good Food and tweaked a bit to make them even more tempting.
Recommended books while savouring these:
‘Poppy Jenkins’ by Clare Ashton
Beautiful love story by the author of ‘After Mrs. Hamilton’. Poppy is the only lesbian in a small village in Mid-Wales and works in The Real Food Café that serves chocolate brownies with vanilla ice cream. Will her almond and orange-oil brownies win beautiful Rosalyn’s heart?
‘Taste’ by Kris Bryant
‘Taste’ is the love story between Ki, a student at Kirkwood Culinary Academy, and Taryn, the school accomplished instructor. The parallelism between food and love run along the whole book and the sensuality of both are skilfully portrayed by the author. The food descriptions are mouth watering like Ki’s dulce de leche brownies.
‘Starting from scratch’ by Georgia Beers
Avery is a 30 something introvert graphic artist who loves reading, hiking and baking. Her world turns upside-down when she meets her new neighbour Elena. Will she conquer Elena’s heart with her double chocolate brownies?
Recipe:
Ingredients
100g cocoa
250g butter
500g golden caster sugar
4 eggs, beaten
100g self-raising flour
100g desiccated coconut
icing sugar, to dust
whipped cream, to decorate
strawberries, to decorate
Method
1) Heat oven to 180C/160C (356F/320F) fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn’t catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
2) Tip into the tin and bake for 45 mins on a middle shelf – check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares. Decorate with icing sugar, a dollop of whipped cream and half a strawberry.
Takes around one hour