Lemon & Coconut Brownies

I'm not certain if it's the dismal weather or my fuzzy state of mind or the fact that I've just had suitable leftover ingredients. But this is the second time in a week I have got my bake on. I'm a keen baker, but this seems a little excessive. It's also rather coincidental that both recipe choices look remarkably similar when baked. Both creamy light in colour and both dusted with a snowfall of icing sugar.

This one is a tasty number and what I do like about this type of baked good... it's not chocolate. Although I am a crazy chocoholic, I do like a break from it now and then. I found the recipe using good old google and I've found this particular site often delivers a winner, sometimes it's just a matter of sifting through the masses on there. So I'm justifying my baking onslaught this week because we haven't indulged in any packet biscuits or bought cakes for a long time. And home made IS always best. That's what I'm sticking to.

Lemon & Coconut Brownies

250g butter

430g (2 cups) caster sugar

4 eggs

225g (1 1/2 cups) plain flour

85g (1 cup) desiccated coconut

3 tsp finely grated lemon rind

60ml (1/4 cup) fresh lemon juice

icing sugar, to dust

Preheat oven to 180 degrees. Line a 20cm x 30cm slab pan with non-stick baking paper

Melt the butter in a saucepan over medium heat. Remove from heat

Stir in sugar

Add eggs, one at a time and stir until mixture is thick and glossy

Sift the flour over the egg mixture and stir until well combined

Stir in coconut, lemon rind and lemon juice

Spread over base of prepared pan

Bake for 30 mins or until a skewer inserted into the centre comes out clean

Set aside in the pan to cool completely

Cut into pieces and dust with icing sugar