Mexican · Dessert
Mexican Coconut Chocolate Bars
A Mexican-inflected take on the classic fudgy chocolate brownie, built around dark chocolate and butter with cinnamon stirred through the batter and toasted desiccated coconut folded in and scattered on top, giving a warm-spiced, coconut-flecked square with a dense, fudgy crumb.
$1
15 minsPrep
21 minsCook
51 minsTotal
EasyLevel
Nutrition per serving
312Calories
4.3gProtein
21gFat
28.7gCarbs
16.8gSugar
4.1gFiber
287mgSodium
65mgChol
14.1gSat Fat
199mgPotassium
29mgCalcium
2.7mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm square tin with parchment, leaving an overhang.
2
Melt the butter and dark chocolate together in a heatproof bowl set over barely simmering water, stirring until smooth, then set aside to cool slightly.
3
Whisk the sugar and egg together in a separate bowl until pale and slightly thickened, about 1 minute.
4
Pour the melted chocolate mixture into the egg mixture and whisk until fully combined and glossy.
5
Sift the flour, cocoa powder and cinnamon over the batter, add the salt and vanilla extract, and fold gently with a spatula until just combined.
6
Fold in half the toasted desiccated coconut, then pour the batter into the prepared tin and smooth the top.
7
Bake for 20-22 minutes until the top is set and a skewer inserted in the centre comes out with a few moist crumbs.
8
Cool the bars completely in the tin on a wire rack before lifting out using the parchment overhang.
9
Scatter the remaining toasted desiccated coconut over the top, then slice into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g melted butter
- 0.8 oz24g melted chocolate dark 70
- 0.9 oz26g sugar white
- 1/21/2 eggs, beaten (22g)
- 0.6 oz16g sifted all purpose flour
- 0.2 oz5g cocoa powder
- 0.4 oz12g toasted coconut desiccated
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.2 oz5g toasted, for topping coconut desiccated
