- Preheat the oven to 200 c. Prepare an 8 by 8-inch baking pan by lining with baking paper, leaving an overhang over each end.
- In a double boiler (or, a heatproof bowl set over a pot of gently simmering water), combine chocolate and butter. Melt over medium-low heat, using rubber spatula to stir occasionally until the mixture is melted and smooth. Once the chocolate and butter have completely melted, remove from heat and allow to cool slightly.
- In a stand mixer combine eggs and sugar and vanilla bean. Beat on medium-high speed until light and fluffy, about 5 minutes. Continue mixing on the lowest speed and slowly add the cooled melted butter and chocolate mixture into the mixture, mixing until just combined and the batter is a uniform chocolate colour.
- Once the batter is a uniform chocolate colour, sprinkle 3/4 cup all-purpose flour and 1/2 teaspoon salt over the surface of the batter. Gently fold the flour and salt into the chocolate batter. Be careful not to over mix. Simply fold until the ingredients are just combined.
- In a separate medium bowl, toss together 1 cup fresh blueberries with the remaining 2 tablespoons all-purpose flour. Use a spatula to add the blueberry mixture and the coconut into the brownie batter. Again, be careful not to overmix!
- Transfer the batter into the prepared baking tin and bake in the preheated oven for approx. 30, until the brownies are slightly puffed but still moist in the centre. Transfer the pan to a wire rack and immediately press the remaining 1/2 cup of blueberries on to the top of the brownies. Be careful not to press too hard — you don’t want to squash the fruit. Allow the brownies to cool in their pan completely before cutting your blueberry coconut brownies into squares.
Blueberry coconut brownies
Recipe by Jo Feehan- Second Helping
Using quality dark chocolate is the key to making these brownies utterly divine!
Ingredients
- 150 gm dark chocolate (I used Cioccolato Lombardo)
- 90 grams unsalted butter
- 2 large free range eggs
- 1 cup caster sugar
- 1 vanilla bean scraped
- ¾ cup plain flour
- ½ tsp salt flakes
- 1 cup blueberries
- 1/3 cup coconut flakes
- an extra ½ cup blueberries
