1 cup plain flour

2 Tablespoons of shredded coconut

100g Fresh raspberries

125g butter (unsalted)

1 1/2 cups caster sugar

1/2 cup cacao powder

2 eggs

1 tsp vanilla essence

1 Tsp baking powder

1. Preheat oven to 180 degrees celsius
2. In a small saucepan, melt the butter on a medium heat. Once all butter has melted, stir in the sugar, cacao and the vanilla essence. 
3. Remove from heat and leave to cool for five minutes. Transfer to a large mixing bowl. 
4. Add in eggs (all parts!) and ensure it has mixed through throughly. 
5. Sift the flour into the bowl along with the baking powder. 
6. Mix throughly, to ensure there are no big clumps of flour. Id recommend using a whisk here to really mix it through. 
7. Lightly fold through the raspberries and the coconut, you don't want to damage the berries too much! 
8. Working quickly, line a deep baking dish with baking paper. Pour mixture into the dish and place into the oven for 30 minutes or until cooked through. 
9. Poking a fork through the middle of the brownie will tell you if its ready! If it comes out clean its ready, if it comes out dirty, leave it for a few more minutes! 
10. Cut up into bite sized pieces and eat!