Lemon and coconut brownies
These Lemon and Coconut Brownies combine the tartness of lemon with the sweetness of coconut, creating a moist and zesty treat. Easy to make, they are perfect for any occasion.
Cook time 35 min
Prep time 15 min
Ingredients:
1 cup butter1.50 cups sugar
4 eggs
1.50 cups all-purpose white wheat flour
1/2 cup dried coconut meat
2 tbsp lemon zest
1/4 cup lemon juice
Indulge in these delightful Lemon and Coconut Brownies, a unique twist on the classic brownie recipe. Combining the zesty freshness of lemon with the tropical flavor of coconut, these brownies are perfect for any occasion. They are easy to prepare and guaranteed to impress your friends and family with their moist texture and vibrant taste.
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
In a medium-sized saucepan, melt the butter over low heat. Once melted, remove it from the heat and let it cool slightly.
In a large mixing bowl, combine the melted butter and sugar. Stir until the mixture is smooth and well combined.
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition until the mixture is smooth and creamy.
In a separate bowl, whisk together the all-purpose flour and dried coconut meat.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the lemon zest and lemon juice into the batter, making sure they are evenly distributed.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool in the pan on a wire rack. Once completely cool, cut into squares and serve.
These Lemon and Coconut Brownies offer a refreshing and delectable twist to traditional brownies. With the perfect balance of tangy lemon and rich coconut, they are sure to become a favorite treat. Follow the tips for best results, and enjoy these brownies with a cup of tea or coffee, or serve them at your next gathering for a delightful dessert option.
Lemon and coconut brownies FAQ:
Bake the brownies in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Yes, you can substitute all-purpose flour with a gluten-free flour blend or almond flour, but this may affect the texture. Make sure to adjust the amount based on the flour type.
Store leftover brownies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Yes, fresh lemon juice can be used in place of bottled lemon juice for a fresher flavor. The amount remains the same, 1/4 cup.
You can check for doneness by inserting a toothpick into the center of the brownies. If it comes out clean or with a few crumbs, the brownies are done.
Cooking Tips:
- Ensure your butter is at room temperature for easier mixing and a smoother batter.
- Use fresh lemon zest and juice for the best flavor.
- For a more intense coconut flavor, toast the dried coconut before adding it to the batter.
- Be careful not to overmix the batter once the flour is added to prevent tough brownies.
- Line your baking pan with parchment paper for easier removal and cleaner edges.
- Allow the brownies to cool completely before cutting to ensure clean slices and perfect presentation.
Nutrition Facts
12 ServingsCalories 360kcal
Protein 4.31g
Carbohydrates 44g
Fiber 1.10g
Sugar 30g
Fat 18g
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