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Chocolate Coconut Brownies Recipe

Chocolate Coconut Brownie Recipe

Ingredients

FOR THE BROWNIE LAYER

  • 57 g (1/4 cup / 1/2 stick) unsalted butter
  • 40 g dark (70%) cocoa chocolate
  • 100 g (1/2 cup packed) light brown sugar
  • 50 g (1/4 cup) granulated white sugar
  • 2 large eggs
  • 65 g (1/2 cup) plain (all-purp) flour
  • 25 g (1/4 cup) dutch processed cocoa
  • 1/4 teaspoon salt

FOR THE COCONUT LAYER

  • can condensed milk
  • 2 2/3 cups (250 g) desiccated (fine) coconut
  • teaspoon vanilla extract

FOR THE GANACHE

  • 100  dark chocolate, chopped
  • 1/4  cup  cream
  • 1/4 cup shredded coconut

Instructions

FOR THE BROWNIE LAYER

  • Preheat the oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper.
  • On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
  • Use a handheld beater to beat together both sugars, eggs and melted chocolate and butter together.
  • Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
  • Bake for 20 minutes. As soon as you take the brownie out of the oven, press another 8×8 inch tin down on top lightly just to flatten it a little (this step is optional but makes the brownie a nice flat layer for the coconut layer to sit on).

FOR THE COCONUT LAYER

  • Mix the coconut, condensed milk and vanilla together in a bowl until well mixed. Use wet hands to spread the mix over the cooled brownie base and press down firmly.

FOR THE GANACHE

  • Place the chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan over very low heat until it starts to bubble. Pour it over the chopped chocolate, let it sit for about 1 minute to soften the chocolate, then stir it to a smooth, glossy ganache. Pour it over the coconut layer and spread out evenly.
  • Scatter the ganache immediately with shredded coconut. Allow to set in the fridge for 2 hours before slicing

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