ingredients

Tap an ingredient to tick it off as you go.

• ✓2 Tablespoons of desiccated coconut
• ✓125g butter (unsalted)
• ✓1 cup caster sugar
• ✓1/2 cup cacao powder
• ✓2 eggs
• ✓1 tsp vanilla essence
• ✓1 Tsp baking powder
• ✓1 cup plain flour
• ✓1/4 cup chocolate spread (or peanut butter, any nut spread)

method

Tap a number when you've finished that step.

1. 1

   Preheat oven to 180°C fan-forced. Grease and line a 20cm square baking dish with baking paper.

2. 2

   In a small saucepan, melt the butter on a medium heat. Once all butter has melted, stir in the sugar, cacao and the vanilla essence.

3. 3

   Remove from heat and leave to cool for five minutes. Transfer to a large mixing bowl.

4. 4

   Add in eggs (all parts!) and ensure it has mixed through thoroughly.

5. 5

   Sift the flour into the bowl along with the baking powder.

6. 6

   Mix thoroughly, to ensure there are no big clumps of flour. I'd recommend using a whisk here to really mix it through.

7. 7

   Working quickly, pour half the mixture into the lined dish and spread it from edge to edge.

8. 8

   Using the choc spread, spread lightly over the brownie mixture (or do tiny dollops everywhere!).

9. 9

   Pour the remaining brownie mixture over the top and spread evenly. Sprinkle coconut over the top.

10. 10

    Place into the oven for 20-25 minutes or until cooked through.

11. 11

    Poking a fork through the middle of the brownie will tell you if it's ready! If it comes out clean it's ready, if it comes out dirty, leave it for a few more minutes!

12. 12

    Cut up into bite sized pieces and eat!