Chocolate coconut brownie

175g roughly chopped unsalted butter

175g roughly chopped dark chocolate

3 lightly beaten eggs

1 1/2 cups caster sugar

1/2 cup dessicated coconut

1 teaspoon vanilla essence

1 cup sifted plain flour

1/3 cup sifted cocoa

icing sugar or cocoa, to serve

Preheat oven to 170 deg C. Lightly grease and line a 20 x 30cm baking pan. Melt butter and chocolate in a medium heatproof bowl over a saucepan filled with half-simmering water (make sure the bowl does not touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Remove from heat. Place eggs, caster sugar, coconut and vanilla essence in a large bowl. Stir until well combined. Combine flour and cocoa in a separate bowl. Fold melted chocolate into egg mixture, then fold through flour mixture. Stir until just combined. Spoon mixture into prepared pan. Bake for 30-35 minutes or until just firm. Set aside to cool. To serve, slice and dust with icing sugar or cocoa.

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