For best results, always weigh ingredients where a weight is provided
Instructions
For the Brownie: Preheat the oven to 160C (320F) Line a 28cm x 18cm baking pan with baking paper.
Melt together the chocolate and butter. You can do these in a bowl over some simmering water or in the microwave. If you use the microwave, do it in 30 second blasts, stirring well after each. Make sure not to burn it.
In a stand mixer with the paddle attachment, beat eggs, sugar and vanilla together until thick, pale and foamy.Add the chocolate to the egg mixture and mix until fully incorporated. Sift in the flour and cocoa and stir gently until incorporated. Make sure not to over mix.
Pour the brownie batter into the prepared tin and smooth out to the edges. Bake for around 20 minutes or until edges are firm and centre is just soft. A toothpick should come out will a few crumbs on it still. Cool to room temperature.
For the coconut filling: 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: Melt the chocolate in a bowl in the microwave in 30 second bursts, Be careful not to burn it by stirring thoroughly between each blast and it should take no more than 2 minutes. For the last 30 second blast, add the cream. Mix until smooth, then spread over the top of the coconut layer and sprinkle with shredded coconut. Allow to set in the fridge for 2 hours before slicing
Author: Marie Roffey
Course: Dessert, Snack, Sweets
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.