Name: Choc coconut brownies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2/3 cup cocoa powder; 2/3 cup caster sugar; 1/3 cup desiccated coconut; 2 tablespoon vegetable oil; 140 gram apple puree; 1 egg, at room temperature; 2 egg whites, at room temperature; 1 teaspoon vanilla essence; 1/2 cup wholemeal plain flour; 1/2 teaspoon baking powder

Choc coconut brownies

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Makes 16 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

2/3 cup cocoa powder

2/3 cup caster sugar

1/3 cup desiccated coconut

2 tablespoon vegetable oil

140 gram apple puree

1 egg, at room temperature

2 egg whites, at room temperature

1 teaspoon vanilla essence

1/2 cup wholemeal plain flour

1/2 teaspoon baking powder

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of a 20cm (base measurement) square cake pan with baking paper, extending paper at 2 opposite sides for handles.

2.Sift cocoa powder into a bowl. Stir in sugar and coconut. Whisk oil, apple puree, egg, egg whites and essence in a jug. Pour into cocoa mixture; stir to combine. Sift flour and baking powder over mixture. Add husks from sieve to bowl; fold to combine.

3.Spoon mixture into prepared pan; level surface. Bake for 15 minutes or until edges are firm and a skewer inserted at centre comes out a little sticky. Cool in pan for 5 minutes. Transfer to a wire rack. Cool. Remove baking paper. Cut into 16 pieces. Serve.

Make ahead: Bake brownies up to 2 days ahead. Store in an airtight container at room temperature. Fruit puree: To keep low-fat cakes and slices moist, use apple, pear, banana or date puree instead of butter. Add fibre: Swap regular flour for wholemeal flour. Reduce fat: To reduce overall fat content when baking, replace whole eggs with egg whites.
Note

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