1 cup Moist Flakes Coconut
½ cup butter, melted
1 cup sugar
1 teaspoon vanilla essence
2 eegs
½ flour
1/3 cocoa
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup pistachio nuts, roughly chopped
Heat oven to 175°C. Grease and paper line a slice tin. Combine butter, sugar, egg and vanilla essence in a bowl. Sift together flour, cocoa, baking powder and salt. Add with ¾ cup coconut flakes and pistachios in to butter mixture.Mix together well. Spread mixture evenly over base of tin. Sprinkle remaining ¼ cup coconut flakes over the top. Bake for 25 – 30 minutes or until brownies begin to pull away from the sides of the tin. Col completely in tin. Cut into squares.
recipe sourced from the packet of Mckenzies Moist Flaked Coconut.
½ cup butter, melted
1 cup sugar
1 teaspoon vanilla essence
2 eegs
½ flour
1/3 cocoa
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup pistachio nuts, roughly chopped
Heat oven to 175°C. Grease and paper line a slice tin. Combine butter, sugar, egg and vanilla essence in a bowl. Sift together flour, cocoa, baking powder and salt. Add with ¾ cup coconut flakes and pistachios in to butter mixture.Mix together well. Spread mixture evenly over base of tin. Sprinkle remaining ¼ cup coconut flakes over the top. Bake for 25 – 30 minutes or until brownies begin to pull away from the sides of the tin. Col completely in tin. Cut into squares.
recipe sourced from the packet of Mckenzies Moist Flaked Coconut.
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