Are you folks enjoying your long weekend? It was my birthday on Saturday and I had made an epic chocolate mousse cake to celebrate (you can see the photo of it on my Instagram here) but I got struck down with a horrid cold on Friday so have lost my appetite almost entirely 😦 What a way to spend a long weekend! I had so much foodie goodness planned: lunch at the Park Hyatt, fancy dinners, cocktails, etc, and instead I have a leaky nose and a dramatically reduced sense of smell. I recovered well enough to attend the Smooth Festival of Chocolate in The Rocks yesterday, and was it not glorious weather for it!
I didn’t really buy anything as I’ve been making so many chocolately things myself already, this amazing Coconut & Raspberry Brownie, for one. I had my coeliac friend, Blondie coming over for dinner one weekday evening, and we were going to kick back with a couple of takeaway pizzas and a cider each. I wanted to make something for her though, so as soon as this recipe came up in SBS Food’s Facebook feed, I knew I wanted to make it for her.
Coconut oil you can buy from the supermarket health food aisle, and you’ll be surprised to discover that it’s actually very light in flavour; almost no aroma of coconut at all. I love coconut though, so I topped some pieces with toasted coconut flakes, but you can omit them if you prefer. I’ve adapted it slightly from the SBS Food recipe as I couldn’t be bothered to try and find coconut sugar and coconut flour, so just added a little more almond meal.
This will make approximately 12-16 brownies. You will need:
- 150g gluten-free, good quality dark chocolate, chopped;
- 100g coconut oil;
- 135g caster sugar;
- 2 eggs;
- 60ml coconut milk;
- 1 teaspoon vanilla essence/paste;
- 30g cocoa powder;
- 3/4 teaspoon gluten-free baking powder;
- 75g almond meal;
- 150g raspberries;
- Pure icing sugar, to dust;
- Toasted coconut flakes, to serve (optional).
Preheat the oven to 160 degrees Celcius. Grease and line a shallow slice/brownie tin or a square cake pan.
Place the dark chocolate and coconut oil in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until the chocolate and the coconut oil melt and the mixture is smooth. Remove the bowl from the saucepan.
Allow the chocolate/coconut oil mixture to cool about five to ten minutes before adding the sugar, eggs, coconut milk and vanilla to the chocolate mixture and use a spatula or a large metal spoon to stir it until well combined; you don’t want the eggs to cook, but you also want enough heat to allow the sugar to “melt”, so work quickly. Sift together the cocoa powder and baking powder into the bowl, add the almond meal and stir until just combined. Pour into the lined tin and stud the top with raspberries.
Bake in the preheated oven for 35 minutes or until moist crumbs just cling to a skewer inserted into the centre. Cool in the tin and chill in the fridge for at least an hour, or at best overnight. This is an extremely fudgy and delicate brownie, but your patience will be rewarded.
Remove the brownie from the tin using the baking paper to lift it out. Cut into squares, dust with icing sugar and top with toasted coconut if desired.