Ultimate vanilla ice cream
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
Fudgy coconut brownies
Cuts into 16 squares
Easy
Prep:
Cook:
Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate
Skip to ingredients
- 100g cocoa
- 250g butter
- 500g golden caster sugar
- 4 eggsbeaten
- 100g self-raising flour
- 100g desiccated coconut
- icing sugarto dust (optional)
Nutrition: per serving
- kcal358
- fat21g
- saturates13g
- carbs43g
- sugars35g
- fibre2g
- protein3g
- salt0.39glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn’t catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
step 2
Tip into the tin and bake for 45 mins on a middle shelf – check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
