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Lemon and coconut brownies
Lemon and coconut brownies
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Innovative twist on classic brownies - introducing yellowies!
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 250g butter
  • 430g (2 cups) caster sugar
  • 85g (1 cup) desiccated coconut
  • 3 tsp finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180ºC and line a 20 x 30cm slab pan with non-stick baking paper.
  • In a saucepan over medium heat, melt the butter until it's golden and fragrant. Remove from heat, then elegantly fold in the sugar. Add the eggs one by one, stirring until the mixture is luxuriously thick and shines like a jewel.
  • Sift the flour over the egg mixture and stir until fully incorporated. Mix in coconut, lemon zest, and lemon juice. Spread evenly over the bottom of the pan.
  • Bake for 30 minutes or until a skewer inserted into the center comes out clean, then let it cool in the pan. Cut into pieces and dust with icing sugar before serving.

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