LETTERBOX BAKES

What’s better than eating delicious home-made bakes? Sharing them with those you love! Whether in person or posted as a surprise, these sweet treats are sure to raise a smile – and make the perfect gift for Mother’s Day ALEX LUCK

Sweet treats to send to your loved ones

Bounty Brownies

Fudgy and coconutty, these wheat-free brownies are perfection! If you want them gluten free, check the cornflour and chocolate as brands vary. Hands-on time 15min, plus cooling. Cooking time about 30min. Makes 16 125g coconut oil, plus extra to grease 150g good-quality dark chocolate (70% cocoa solids), roughly chopped 4 x 57g Bounty bars

250g caster sugar

3 medium eggs

1½tsp vanilla extract

50g cornflour

50g cocoa powder

TO DECORATE, OPTIONAL 15g plain coconut flakes or 10g desiccated coconut

1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm square tin with baking parchment. Melt the coconut oil and dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally, until melted and smooth. Remove bowl from heat and set aside to cool for 5min.

2 Meanwhile, slice the Bounty bars in half lengthways through their width.

3 Stir the sugar into the chocolate mixture, followed by the eggs and vanilla. Sift over the cornflour and cocoa powder and stir to combine.

Tip 1/2 the mixture into the prepared tin and spread to the edges. Arrange the Bounty slices, filling up, on the brownie mixture. Scrape over remaining mixture and carefully spread to cover the bars. Scatter over the coconut flakes or desiccated coconut, if using.

5 Bake for 25min, covering with foil after 15min if decorated to stop the coconut browning too much. Cool completely in tin to set (at least 2hr). For a fudgier result, chill overnight. Remove from tin, slice and serve. PER SERVING 292cals, 3g protein, 16g fat (12g saturates), 33g carbs (28g total sugars), 1g fibre

TO STORE Keep in an airtight container at room temperature (or wrapped in the fridge) for up to 5 days.