I adapted this recipe from one I found in Super Food Ideas magazine. It’s a really good brownie recipe, topped with a kind of coconut ice type layer that is briefly baked in the oven, then covered in chocolatey topping with a further scattering of coconut. I think you will find yourself quite popular if you make a tray of this.
250 grams butter
300 grams dark chocolate melts
1 cup / 175 grams brown sugar
1 cup plain flour
1 teaspoon baking powder, sifted
1 teaspoon vanilla extract
Coconut Topping –
1 ½ cups / 175 grams icing sugar
1 ½ cups / 100 grams desiccated coconut
2 egg whites
Chocolate Topping –
150 grams dark chocolate melts
40 grams butter
1. Preheat oven to 180 degrees C. Grease and line a large square brownie
2. Place butter and sugar in a large saucepan and heat, stirring regularly,
until the butter and chocolate have melted. Set aside to cool for a few
minutes. Add the flour, brown sugar and baking powder and mix. Add
the eggs and vanilla, stirring briskly so the egg doesn’t start to cook. Pour
into the pan and bake for 35 minutes.
3. While the brownie is cooking make the coconut topping. Place all
ingredients in a bowl and stir until well combined.
4. When the brownie is cooked, very carefully spread the coconut topping
over the surface, being careful not to tear the brownie if possible. Smooth
gently with a palette knife.
5. Place back in oven for 10 minutes. Remove and allow to cool.
6. To make the chocolate topping place the chocolate and butter in a glass
bowl and microwave on medium, stirring every 30-60 seconds until the
chocolate and butter are melted an dwell combined. Pour over the
coconut later and sprinkle with additional coconut. Allow icing to set,
then cut into bars or squares.