Wholewheat Chocolate Coconut Brownies

“Blowing my own trumpet 
I merrily take a bite,
Of this delish little treat
Of brown and white.
My obsession with chocolate
Combined with a stock excess,
Of those white flakes of flavor
That create quite a mess.
Turned into a beauty
So fine and full of mmm,
I am not sure about everyone
But it sure did it for some!”
2 eggs
1 cup wholewheat flour (atta)
1 cup shredded coconut (or coconut flakes)
½ cup brown/raw sugar
113g unsalted butter
50 g semi sweet chocolate pieces (8-10 pieces)
3 tablespoon sweetened cocoa powder (I just used drinking chocolate)
½ cup coconut milk
½ teaspoon salt
¼ teaspoon vanilla essence
Heat some water and melt the chocolate, cocoa, butter and sugar over the bubbling water, stirring continuously. Once melted, remove from heat and cool to room temperature.
When the mixture is cooled, stir in the vanilla followed by the eggs, one by one. Mix well after adding each egg. Sift the flour to remove any lumps and then add to the mixture, followed by the coconut flakes, milk and salt. Do not overmix but fold the mixture so as to make it homogenous. The consistency will be quite thick.
Pre heat the oven to 180 degree C (350 F). Grease a baking dish and pour the mixture in it. Bake for 30 minutes on the middle rack of the oven, so the heat is evenly distributed. Remove when a toothpick inserted in the center comes out clean.
Cool, cut into pieces and enjoy!