Chocolate Coconut Brownies-a new family favourite dessert. Think bounty chocolates but in a brownie form.
Super easy to make and do not last long once made.
My family love these, hope yours does to.
Super easy to make and do not last long once made.
My family love these, hope yours does to.
Recipe
Recipe adapted from cookingwithmanuela.blogspot.com/
Makes 16-20 pieces
For the brownie layer:
100g (1/2 cup, packed) brown sugar
50g (1/4 cup) caster sugar
70g (1/2 cup) plain flour
25g (1/4 cup) cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
60g unsalted butter
40g (1/3 cup) dark chocolate chips
1 teaspoon vanilla extract
2 eggs
For the coconut layer:
250g (3 cups) shredded coconut
1 x 395ml can sweetened condensed milk
Chocolate Ganache:
60ml (1/4 cup) thickened cream
1/2 cup milk chocolate chips
Preheat the oven to 180°C/160°C. Line a 22cm x 22cm square baking pan with baking paper.
Make the brownie layer: In a large bowl add the brown sugar, caster sugar, flour, cocoa powder, salt and baking powder. Mix to combine.
In a separate bowl, add the butter cut in pieces and the chocolate chips. Place bowl over a pan of simmering water making sure the water does not touch your bowl.
Add the melted chocolate, with the eggs and vanilla extract to the dry ingredients and mix until combined.
Pour onto the prepare pan and flatten it out with a spatula.
Make the coconut layer: In a separate bowl, stir the coconut with the sweetened condensed milk. Mix to combine.
Add spoonfuls of the coconut mix on top of the chocolate layer. Gently spread and make a full layer.
Bake in preheated oven for about 35 minutes or until set. It needs to feel set, but not hard, as it will harden on cooling. Let cool.
Make the Ganache: Melt the chocolate chips with the thickened cream in a small saucepan over low heat. Stir until smooth and completely melted.
Drizzle on top of the coconut layer.
Place it in the refrigerator for at least half hour to set and cut into 16 small squares.
Decorate with more shredded coconut if you like.
Makes 16-20 pieces
For the brownie layer:
100g (1/2 cup, packed) brown sugar
50g (1/4 cup) caster sugar
70g (1/2 cup) plain flour
25g (1/4 cup) cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
60g unsalted butter
40g (1/3 cup) dark chocolate chips
1 teaspoon vanilla extract
2 eggs
For the coconut layer:
250g (3 cups) shredded coconut
1 x 395ml can sweetened condensed milk
Chocolate Ganache:
60ml (1/4 cup) thickened cream
1/2 cup milk chocolate chips
Preheat the oven to 180°C/160°C. Line a 22cm x 22cm square baking pan with baking paper.
Make the brownie layer: In a large bowl add the brown sugar, caster sugar, flour, cocoa powder, salt and baking powder. Mix to combine.
In a separate bowl, add the butter cut in pieces and the chocolate chips. Place bowl over a pan of simmering water making sure the water does not touch your bowl.
Add the melted chocolate, with the eggs and vanilla extract to the dry ingredients and mix until combined.
Pour onto the prepare pan and flatten it out with a spatula.
Make the coconut layer: In a separate bowl, stir the coconut with the sweetened condensed milk. Mix to combine.
Add spoonfuls of the coconut mix on top of the chocolate layer. Gently spread and make a full layer.
Bake in preheated oven for about 35 minutes or until set. It needs to feel set, but not hard, as it will harden on cooling. Let cool.
Make the Ganache: Melt the chocolate chips with the thickened cream in a small saucepan over low heat. Stir until smooth and completely melted.
Drizzle on top of the coconut layer.
Place it in the refrigerator for at least half hour to set and cut into 16 small squares.
Decorate with more shredded coconut if you like.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060708200889/
Pin it: www.pinterest.com.au/pin/399413060708200889/
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