Lemon and Coconut “Brownies”

Clearly, I’m using the term “brownies” loosely in this context. I love brownies because of the chocolate.

But do I still love them without any chocolate? Surprisingly, the answer is yes. 🙂

I found this recipe from taste.com.au. These lemon and coconut brownies have all the attributes of why I love brownies, minus the chocolate factor. It is easy to bake and tastes moist and rich. But not too rich that you stop eating after one piece. 😉  For this recipe, it has a refreshing factor.  Yes I used the word refreshing because of the lemons. And the desiccated coconut in the recipe brings out the flavour of the lemon perfectly. Not to mention in the last 10 minutes of baking, it made my kitchen smelled like vacation. 🙂 (Maybe a sign of me craving for one? hehe…)

Lemon and Coconut “Brownies”

(Recipe from taste.com.au)

Makes about 15, depending how you cut it

What you’ll need:-

  • 250g butter
  • 430g (2 cups) caster sugar
  • 4 eggs
  • 225g (1 1/2 cups) plain flour (I mixed between plain and wholemeal flour as I ran out of the plain one)
  • 85g (1 cup) desiccated coconut
  • 3 tsp finely grated lemon rind ( I used the rind of 3 small lemons)
  • 60ml (1/4 cup) fresh lemon juice (I used 2.5 small lemons)
  • Icing sugar, to dust

(1) Preheat oven to 180ºC. Line a 20 x 30cm (base measurement) slab pan with non-stick baking paper and grease the sides which aren’t covered with  baking paper – see note 1. (2) Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy. (3) Sift (I did mine without sifting) the flour over the egg mixture and stir until well combined. Stir in coconut, lemon rind and lemon juice ( I think it is important to add lemon juice towards the end to avoid splitting the batter). Spread over base of prepared pan. (4) Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely – see Note 2. Cut into pieces. Dust with icing sugar.

Note 1 – As I don’t have the specified pan size, I used a square pan instead. Hence the end result seemed a little thicker than the photo shown on the original recipe.

Note 2 – It is important to let is cool completely before removing it from the pan and cutting it.  It was quite fluffy and easily broken into pieces when it was removed from the oven after finished baking. As it cools its texture will become dense and firm.

Lemon and Lime, Sugary Treats. permalink.

12 thoughts on “Lemon and Coconut “Brownies”

  1. Where i live, we have this thing called a blondie. It’s like a brownie, but without chocolate. The main flavor is usually brown sugar, or sometimes butterscotch.

    Or perhaps you have made a new kind of lemon bar.

    Those are my suggestions for naming. It dose not really matter, as long as it’s tasty, and it looks tasty.

  2. This recipe turned up on the Cooking Friends page on Facebook. Very much looking forward to trying it out.Lovely tangy antidote to those heavy chocolate things.

  3. I love this, and how you use “brownies” in here – makes total sense. The bars look beautifully light and moist – I’ll definitely have to try it!

  4. These look wonderful. Your method of mixing it reminds me very much of our Sheet Cakes, a cake that has you bring the sugar and butter to a boil before adding the rest of the ingredients. I have mostly made chocolate although I do have a recipe for a white one that is sublime. I will try this next.

  5. These are so amazing! and really do have the same texture as brownies! but with a really tart lemon taste and chewy coconut yummm my favourite!

  6. These are really lovely. I used a different method, borrowed from my favourite browie recipe, it’s the secret to getting that light cracked top on a brownie: whisk together the eggs and sugar for about 5-10 minutes. The mixture gets pale and moussey. Then fold in the rest of the ingredients, starting with liquid ingredients and finishing with the flour. Works like magic xx

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