A quick and simple recipe for Chocolate Brownies – treat yourself!

500ml whole wheat flour
500ml coconut
500ml oats
250ml sugar
30ml cocoa powder
10ml baking powder
375g butter, at room temperature

500ml icing sugar (sifted)
15ml cocoa powder
60ml butter (at room temperature)
Just enough hot water to make a smooth paste

How to
Preheat your oven to 180 degrees Celcius and line a 30x45cm oven pan with baking paper making sure you leave a generous edge all the way around. You will use this later to help you remove the crunchies from the pan.

Place all the ingredients into a large bowl of a stand mixture and beat on low speed until combined. If you don’t have a stand mixer, feel free to use your hands to rub the butter into the dry ingredients.

Press this mixture into your prepped oven pan and bake for 20-25 minutes. It will still seem a bit soft when you remove it from the oven but don’t worry.

While the crunchies are baking, mix together icing sugar (sifted), cocoa powder, butter (at room temperature) and just enough hot water to make a smooth, spreadable paste.

Pour this over the crunchies the minute they come out of the oven. Use the back of a large tablespoon to spread the icing all the way to the corners of the crunchies. Let this set for about 20 minutes before using the baking paper to lift the crunchies out of the pan and onto a chopping board.

Slice while still slightly warm and cool completely before storing in airtight containers for up to 2 weeks.


Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

2 votes, average: 5.00 out of 5)


Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.