These chunks of deliciousness are very quick and easy to make and are the perfect comfort food for those days when you just really need something to get by. They’re also great to take to get-togethers when you need to bring a plate, want to take something homemade and don’t have much time available to spend on it. As an added bonus, they still taste good a few days later, although it’s doubtful you’ll have any left by then!
I originally got a basic recipe for chocolate crunchies from one of my students, who brought them to class one day to universal approval (thanks, Sally)! I have since adjusted the recipe slightly to make them a bit more moist and brownie-like, and I also added coffee to the icing as I find it counteracts the sweetness.
The best oats to use are the quick-cooking kind and please, please use butter, not margarine (which not only tastes terrible but is also far worse for you, health-wise, than butter).
Other than that, they are pretty straightforward and I encourage you to try them as soon as possible!
- 1c oats
- 1c desiccated coconut
- 1c flour
- ½c castor sugar
- ½t baking powder
- 1T cocoa powder
- 190g butter, melted
- 1 egg
- 1c icing sugar
- 3T cocoa powder
- 1T strong coffee, the real stuff if you can, otherwise instant will do
- Boiling water
Preheat the oven to 180°C. Grease a baking dish of about 30 x 22cm with butter.
Melt the butter in a small pan on the stove or in a bowl in the microwave.
In the meantime, place the oats, coconut, flour, castor sugar, baking powder and cocoa powder in a bowl and mix together.
Add the melted butter and mix in well.
Whisk the egg in a small bowl.
Then add it to the mix, stirring well again.
Press the mix into the baking dish and flatten the top.
Bake for about 20 minutes – it will still be a bit soft.
As soon as you take it out the oven, start making the icing. Place the icing sugar and cocoa in a bowl and mix them together (don’t worry if there are a few lumps).
If you are using real coffee, add it straight in, and if you are using instant, dissolve it in a tablespoon of boiling water before adding it.
Mix well then add more boiling water literally a teaspoon at a time, stirring well each time, until you reach the right consistency and any lumps are smoothed out. It goes from too thick to too thin very quickly, so be sure to add the water slowly. It should be thick but just pourable.
Pour the icing over the brownies while they are still hot and carefully smooth it to cover the surface, taking care not to pull up lumps of brownie as you do.
Allow the dish to cool completely before cutting the brownies into squares with a sharp knife. Carefully pry them out the baking dish (it helps if you start at the corners).
Store in an airtight tin and serve with tea or coffee.
© Alexandra Lawrence and Inspired Nourishment, 2014