Walnut, craisin and coconut brownies (GF & LF)

Recipe at bottom of post

Today is my Mum's Birthday. Happy Birthday Mumma Mia!

I asked her what she wanted to do tonight and she chose Thai in Newtown. I did a quick search for 'the best thai in Newtown' and reviews gave me Atom Thai on King Street.

Have you been to Atom Thai? Would you say it's the Best Thai in Newtown?

I've made Mum some brownies to take home with her. A little reminder for the rest of the week that today was all about her. I used my go-to brownie recipe and just added walnuts, dried cranberries (craisins) and coconut. 

The recipe makes enough for two standard sized brownie tins but today I wanted to try out my new mini cupcake baking trays so I filled one brownie tin and one tray for mini cupcakes.

Ingredients

- 225g butter, softened

- 1 & 1/2 cups brown sugar

- Vanilla essence

- 3 eggs

- 3/4 cups Aldi gluten free self raising flour (substitute this for regular flour if you don't need GF)

- 3/4 cups cocoa powder 

- 1 & 1/2 cups chopped walnuts

- 1 handful of dried cranberries (Craisins)

- 3/4 cups desiccated coconut

Method

1. In a large mixing bowl, beat together the butter, brown sugar and vanilla essence.

2. One at at time, beat the eggs into the mixture.

3. Stir through sifted SR flour and cocoa powder. 

4. Fold in about half (3/4 cups) of the chopped walnuts and 1/4 cup of the desiccated coconut.

5. Pour into tins (lined with baking paper or greased) and smooth surface. Use the remaining walnuts, Craisins and coconut to decorate.

6. Bake for approx. 30-40 minutes or until a inserted skewer comes out clean. 

(If you are using mini cupcake trays they are ready in approx. 15-20mins)

7. Allow to cool completely before cutting.

Enjoy!