These are rich and decadent brownies made with coconut cream and sprinkled with toasted coconut.  The best thing about this recipe is that it is made from our lovely coconuts:

In this recipe, we have used our own coconut cream which we squeeze into these handy portions:

Butter a shallow pan 9 by 9 inches.  Line the bottom with wax paper and cut to fit.  Butter the paper and set the oven at 325F(160C).

Put in a double boiler:

4oz of cocoa powder

4oz of coconut cream (or 1 bag of our coconut cream)

Stir over hot water until melted and then remove from heat.  Stir in:

1 cup brown sugar

2 eggs, unbeaten

1/8 tsp salt

1/2 cup flour

1 tsp vanilla essence (or flavouring)

Spread in a pan.  Bake until dry on top and almost firm to touch.  This is about 35 minutes.  Turn upside down on a cake cooler and allow to cool.  Peel off paper and cut into squares.  Makes 16 squares.  Or if you feel particularly decadent, makes 8 generous portions!

Sprinkle with toasted coconut when ready to serve.