I can’t say coconut blossom sugar without blushing. If I had a Cork accent like Maeve and Lilly Higgins, I might get away with it. But instead, I have a ghastly Hiberno accent that makes everything I say sound like bombastic bull.
Fluffy name aside, this naturally unrefined sugar is pretty stunning. Not as saccharine as regular cane sugar, coconut blossom sugar offers a burnt toffee kick to coffee, porridge and brownies. It’s not heavily processed either. The sap of the coconut flower is dehydrated to form honeyed crystals. Coconut sugar is thought to have a low glycemic value. Good news for hyperactive children and bored sedentary workers. While coconut sugar can be classified as a palm sugar, it is not to be confused with regular palm sugar which is produced differently and no friend to the diabetic.
We use goat’s butter in this recipe, so please note it’s not dairy free. I understand some of you prefer goat’s butter pH level, and others have a frustrating intolerance to a protein found in cow’s milk. This one’s for you!
250g dark chocolate
200g goat’s butter or 170g coconut cream
100g ground almonds
4 medium eggs
200g -250g coconut blossom sugar
1 heaped teaspoon (gluten free) baking powder
Preheat fan ovens to 150 degrees, working out at just under 180 Celsius / 350 Fahrenheit in conventional ovens. Line a 12×8 inch baking tray with parchment paper and set aside.
Slowly melt most of the chocolate with the goat’s butter, over a bagno-maria. All this means is a saucepan of 2cm water simmering away, and a shallow bowl fit snugly on top in place of a lid. This is where you’ll melt the butter and choccie. If the bowl gets too hot, the chocolate will go lumpy, so take it off the heat source as soon as you see the ingredients melding. Sometimes the water can turn from a mannerly simmer to a violent boil when you’re not watching, or admiring Tom Dunne’s radio voice for too long.
Chop the remaining chocolate (around 30-40g) into mini buttons, throw into a separate bowl, and stir through the ground almonds and baking powder.
In a very large bowl, beat together the eggs and sugar with an electric whisker until creamy. The mixture will aerate and change colour slightly, so don’t be overly alarmed. Fold in the ground almond mix and the melted chocolate. Swiftly transfer to your prepared tin with a spatula, before all the lovely air bubbles pop.
Bake for 30-35 minutes. Use the chocolate bowl and sticky spatula as currency with your kids – after all, there’s washing up to be done and tired feet to be massaged.
Once the brownies are cooked, remove and let them cool overnight in a locked room. Brownies improve exponentially in the fridge, so try to resist looting the tray until they’ve sufficiently chilled.
If you get this far in the recipe, I think it’s probably fair to devour the entire tray.