Preheat an oven to 180 C / Gas 4. Spray an 20cm square baking tin with cooking spray and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the bowl of a food processor, pulse until finely chopped; set aside.
Whisk together the flour, sugar, 4 tablespoons cocoa powder, baking powder and salt. Stir in the brewed chai, rapeseed oil and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
Make sure you use vegan sugar if you want the finished product to be 100% vegan.
Some of the best brownies I've ever had. Might seem a bit oily when you are mixing it in the bowl and even half way through cooking but as the recipe says just keep cooking it till the top is overall matte. Leave for a while, maybe even refrigerate and you will be rewarded well Nom - 13 May 2013
I've found good vegan cake recipes so hard to come by: some don't crisp on the top, some don't crumble, others arn't moist...this recipe was perfect! Delicious brownies! Thank you so much. We even threw in a bit of the chai mix for good measure - 12 Apr 2013