Tropical Fruit and Coconut Blondies

cook 30 mins
  • 150 g (5 oz) unsalted butter, melted, plus extra for greasing
  • 2 large eggs
  • 100 g (3 1/2 oz) soft light brown sugar
  • 75 g (3 oz) caster sugar
  • pinch of salt
  • 125 g (4 oz) plain flour
  • 75 g (3 oz) desiccated coconut
  • 125 g (4 oz) ready-to-eat dried tropical fruit medley, chopped
  • mango sorbet, to serve (optional)
  • Grease a 23 cm (9 inch) square brownie tin and line with nonstick baking paper (see page 9).
  • Place the eggs, brown sugar and caster sugar in a large bowl and whisk until combined. Stir in the melted butter, salt, flour and coconut, then fold in the chopped tropical fruit.
  • Scrape the mixture into the prepared tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until just firm to the touch.
  • Leave to cool in the tin for 1–2 minutes, then lift on to a board using the lining paper and cut into 12–16 squares. Serve warm or cold, with mango sorbet, if liked.
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