Lemon and Coconut Brownie

Lemons lemons lemons! I still have more lemons to use up and I do love finding new ways to bake with them. It also helps to have excuses to make these treats and this time the lucky recipients were the Playcentre Mums at one of our meetings. These Lemon and Coconut Brownies certainly proved popular as I came home with an empty container and several compliments. Although the texture is not light like a cake or as dense like a brownie would usually be, I guess they are still best categorised as brownies. The great news is that it’s a one pot mixture that is very simple to make and doesn’t leave you with many dishes. Despite their simplicity they look good and are easy to cut into either small bite size pieces or larger dessert sized pieces. You could even get creative and use a cookie cutter to cut them into shapes. Make sure you are a coconut fan if you are going to try this as it is definitely a dominant flavour in the recipe. Here’s the recipe if you would like to give it a go:

Lemon and Coconut BrownieLemon and Coconut Brownie
Ingredients
250g Butter
1 1/2 cups Caster Sugar
4 Eggs
1 1/2 cups plain Flour
1 cup dessicated Coconut
3t Lemon Rind, finely grated
1/4 cup Lemon Juice
Icing sugar, for dusting
Method
Heat oven to 180°C and line/grease a 20×30 baking pan. Melt butter in a saucepan and then remove from the heat. Thoroughly stir in the caster sugar and then stir in the eggs one by one. Sift in the flour and mix well. Add the coconut, lemon rind and lemon juice and mix until incorporated. Tip mixture into your prepared baking pan and cook for 30-35minutes or until a knife comes out clean. Let it cool in the pan and then cut into squares and dust with icing sugar. (The recipe should make about 16 brownies.)
Recipe adapted from Australian Good Taste.