Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 350°F. Grease and line a 12 x 8 inch baking pan with parchment paper, extending the paper over long sides for handles. Sift flours and cocoa powder into a large bowl. Stir in brown sugar and coconut. Whisk butter, egg and vanilla in a medium bowl. Add to flour mixture, stirring to combine. Press mixture firmly into prepared pan. Bake 20-25 mins, until starting to come away from the sides. For the icing, combine all ingredients and 2 tbsp hot water in a medium bowl, mixing well. Spread icing over warm dessert and sprinkle with additional coconut. Cool before cutting into squares.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse