Coconut and Chocolate Fudge Brownie
Fudgy, chocolaty and easy, these coconut brownies will make the perfect make ahead treat to enjoy all week.
Substitute:
- Dairy free? Use vegan baking butter and dairy free double cream alternatives.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 8
Ingredients:
For the brownie:
120 g Coconut
190 g Unsalted butter
4 Eggs
200 g Dark chocolate
260 g Golden caster sugar
1 tsp Instant coffee
2 tsp Vanilla extract
20 g Cocoa powder
100 g Plain flour
a pinch of Sea salt
For the topping:
100 g Coconut (roughly chopped )
For the ganache:
150 ml Double cream
75 g Dark chocolate
1 tsp Vanilla extract
Recipe:
- Place 120 g coconut into a food processor. Blend until thinly chopped.
- With an electric mixer, whisk the eggs and sugar, for 5 minutes, or until thick and creamy.
- Fill a small saucepan about a quarter full with hot water, and pop a mixing bowl on top so it rests on the rim of the pan, not touching the water (this is called a bain marie). Add the butter and chocolate to the bowl, and put over the heat until the butter and chocolate have melted, stirring occasionally.
- Combine the chocolate mixture to the egg mixture.
- Add the flour, cacao, instant coffee and vanilla. Mix until combined.
- Preheat the oven to 180 C/160 fan/4 gas mark. Pour the batter into a lined square cake tin (23 cm x 23 cm), top with 80 g of roughly chopped coconut.
- Bake for 35-40 minutes, until just cooked through. Set aside to cool.
- In the meantime, make the ganache: add 74 ml of double cream into a small saucepan. When hot, turn off the heat and add the vanilla and chocolate. Stir until the chocolate has melted. Set aside to cool.
- Whisk the reserved double cream (75 ml) into a thick chantilly, then fold into the chocolate mixture.
- Spread over the brownie and top with extra coconut chunks! Enjoy!
How to store
Store in an airtight container for up to 4 days.