Flourless coconut brownies (Kopie)

*****


Adapted from The Telegraph

Yield: 16 brownies




Ingredients
•300g (12 oz)dark chocolate (85% for choice) chopped roughly
•200g (1 1/2 sticks + 2 tablespoons)unsalted butter, softened
•4 eggs
•200g (1 cup less 1 tablespoon)unrefined caster/granulated sugar
•30g (just under 1/2 cup)cocoa powder
•1 teaspoonbaking soda/bicarbonate of soda
•A pinch of sea salt
•50g (1/2 cup)unsweetened desiccated/shredded coconut

Cooking Directions
1. Preheat the oven to 180C/350F. Grease a 22cm square tin.
2. In a bowl over a pan of simmering water, slowly melt the chocolate and butter. Make sure that the bowl doesn't touch the water. When melted, remove from the heat and allow to cool.
3. In a large bowl, whisk together the eggs and sugar until lightly and fluffy. Add the chocolate mixture and mix well. Sift the cocoa powder, bicarbonate of soda and salt into the mixture and finally fold in the coconut until combined.
4. Pour the mixture into the cake tin and bake for 20-30 minutes. The brownies should still be moist but should be set in the middle; if you stick a toothpick in, it won't come out clean but it won't have any raw batter on it.
5. Allow the brownie to cool before transferring to a wire rack and cutting into pieces.

http://www.londonbakes.com/2012/08/flourless-coconut-brownies.html