Coconut lovers, this Easy Chocolate Coconut Brownies recipe is just for you! A fudgy and rich chocolate brownie, a sticky coconut filling and a topping of gooey ganache. You could call almost call them bounty brownies.
Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
Use a handheld beater to beat together both sugars, eggs and melted chocolate and butter together.
Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
Bake for 20 minutes. As soon as you take the brownie out of the oven, press another 8x8 inch tin down on top lightly just to flatten it a little (this step is optional but makes the brownie a nice flat layer for the coconut layer to sit on).
FOR THE COCONUT LAYER
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
Place the chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan over very low heat until it starts to bubble. Pour it over the chopped chocolate, let it sit for about 1 minute to soften the chocolate, then stir it to a smooth, glossy ganache. Pour it over the coconut layer and spread out evenly.
Scatter the ganache immediately with shredded coconut. Allow to set in the fridge for 2 hours before slicing
Use slightly damp hands when pressing the coconut mix onto the brownie, so that it doesn't stick to you.
The easiest way to make clean slices is, once it is set and cold, turn the brownie upside down and cut downwards with a sharp knife. Clean the knife between cuts.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).