Hope you’re having a great weekend. I’m just trying to plough through the various bits and bobs I’ve got on my to do list before tonight.
Mr Man and I are out off on a dinner date later because he’s leaving meeeeee! Okay, let me not be so dramatic, it’s not so bad. He’s just pottering off on a business trip to Finland for a few days. He’s only gonna be seeing some gorgeous landscapes you know, maybe he’ll see the Northern lights. Maybe he’ll eat amazing food. I’m not jealous. Not one tiny bit. (Or so I’m trying to convince myself…) Between working and touristing, I’ve assigned him a side project, it’s pretty simple really, he’s merely got to bring me back something yummy… No pressure.
Anyway, I digress. Back to the purpose of this post. Last night, I was craving chocolate, and I don’t mean just any old bar of chocolate from the shops. No, that would NOT do. I was after a rich, pure, unadulterated cocoa hit. You know what I’m talking about, I’m convinced everyone has had that kind of craving. So, I was left with no option but to make some decadent brownies. A few weeks ago, I’d invested in some coconut oil from Whole Foods, which I had pretty much had no idea what to do with, so I put two and two together, and made coconut oil brownies. That’s right, Coconut. Oil. Brownies.
Fudgey chocolate brownies (none of that silly cake textured stuff), I’m talking real gooey and moist, with a subtle coconut aftertaste. Beautiful. You can see how gorgeously squidgy they are in the picture. Come to mama. No, seriously, get in my face. Now!
- Coconut oil, I used this one
- 300g chocolate – I used 200g of dark chocolate and 100g milk chocolate as it’s what I had to hand but do invest in some good chocolate, bit pricey, but so worth it!
- 3 large
- 150g dark brown muscovado sugar
- 100g light brown muscovado sugar
- 50g self-raising flour, sieved
Coconut whipped cream:
- Double cream
- Icing sugar
- Coconut extract
- Grease and line a square 7″ baking tin with baking paper. Preheat your oven to gas mark 4.
- Fill a medium saucepan about a quarter of the way up with water and set on a low heat.
- Measure out your coconut oil and break up your chocolate in a heatproof bowl. Place this over your warmed water, ensuring the water is not touching the bottom of the bowl. Slow heat until melted, stirring occasionally.
- Once it’s all combined, take the bowl off and set aside to cool slightly.
- In a separate large bowl, add your eggs and whisk until they’re light and fluffy but not too stiff.
- To this mixture, add a large pinch of salt, a teaspoon of vanilla extract and both sugars. Whisk well to combine.
- Gradually add your chocolate and fold with a wooden spoon. Try not to knock out too much air. Also, I recommend doing this slowly so as not to cook your eggs! Scrambled egg brownies aren’t a thing of beauty.
- Finally add your flour and continue folding until it’s all combined.
- Pour the mix into your prepared tin and pop it into the preheated oven.
- It’ll take around 40minutes, I turned the tin after the half way point for even cooking.
- Check on it around the 30min point, and if need be cover it with tin foil to ensure it doesn’t catch.
- Once they’re done, set aside, and let them finishing cooking and cool in the tin. Paws off!
- Meanwhile, you can make your cream by whisking 150ml double cream in a small bowl with a tablespoon of icing sugar and a teaspoon of coconut extract.
- To serve, cut into squares, top with cream, (icecream would also work magnificently, especially if you quickly warm the brownies…) place some berries of your choice alongside before dusting with more cocoa, cos you know, clearly, there’s not enough chocolate on your plate already.