200g dark cooking chocolate, chopped
150g unsalted butter, chopped
1 1⁄2 cups caster sugar
3 eggs, lightly beaten
3⁄4 cup plain our
1⁄4 cup self-raising our
1⁄4 cup cocoa powder
2/3 cup shredded coconut
125g bag Lindt Lindor Milk
Chocolate Balls (10 balls)
Vanilla ice-cream, to serve
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
2 Combine chocolate and butter in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool slightly.
3 Stir sugar into chocolate mixture. Add eggs and combined sifted ours and cocoa. Stir until combined. Fold in 1⁄2 cup of the coconut. Pour into prepared pan. Spread evenly.
4 Divide chocolate balls evenly over top of mixture, then press in. Sprinkle with remaining coconut.
5 Cook in a moderately slow oven (160C) for about 45 minutes, or until just rm to touch. Remove. Stand in pan for 30 minutes.
6 Lift brownie from pan. Cut into squares. Serve warm with ice-cream.