Ingredients
150g dark cooking chocolate, broken into pieces
100g unsalted butter, chopped
½ cup caster sugar
2 eggs
1/3 cup plain flour
1 tablespoon cocoa powder
COCONUT FILLING
3 cups desiccated coconut
¼ cup icing sugar mixture
395g can sweetened condensed milk
TOPPING
1 cup Dark Choc Melts (170g)
1 tablespoon vegetable oil
Method
-
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
-
Place chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Stir in sugar. Cool for 15 minutes.
-
One at a time, whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until combined. Pour into prepared pan. Spread evenly.
-
Cook in a moderately slow oven (160C) for about 20 minutes, or until firm to touch in the centre. Remove. Cool completely in pan.
-
To make filling, combine coconut and sugar in a large bowl. Add condensed milk. Stir until well combined. Spoon evenly over brownie base. Smooth over top with the back of a spoon.
-
To make topping, combine chocolate and oil in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Pour over coconut filling in pan, spreading to cover evenly. Refrigerate until set.
-
To serve, lift brownie out of pan. Cut into pieces.
TIP! Brownie can be made up to one week ahead. Store in an airtight container in the fridge. For a change, add a few drops of peppermint essence to the filling for a different taste.
