Deluxe Coconut Brownie

by Jeni Iannetta, featured in Bad Girl Bakery

Published by Kitchen Press

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Introduction

Coconut brownie with a coconut truffle topping and a dark chocolate glaze: this brownie is a beauty, and the combination of dark chocolate and coconut is always a winner. You can of course make the brownie without the toppings, but they are so simple and quick that it really is worth it!

As featured in

Bad Girl Bakery

Image of Jeni Iannetta's Deluxe Coconut Brownies — Photo by Clair Irwin

Ingredients

Makes: 12

FOR THE BROWNIE

300 grams 70% dark chocolate (chopped)
300 grams unsalted butter (chopped)
6 medium eggs
300 grams caster sugar
50 grams soft light brown sugar
2 teaspoons vanilla extract
50 grams plain flour
50 grams self-raising flour
50 grams desiccated coconut
100 grams dark chocolate chips
salt

FOR THE COCONUT TOPPING

200 grams desiccated coconut
1 x 397 grams can condensed milk

FOR THE DARK CHOCOLATE GLAZE

200 grams really good 70% dark chocolate
120 grams unsalted butter (chopped into small cubes)
60 grams golden syrup
Maldon sea salt flakes

TO FINISH

handful of toasted coconut flakes (optional)

Method

Deluxe Coconut Brownie is a guest recipe by Jeni Iannetta so we are not able to answer questions regarding this recipe

You will need a 35 x 24cm traybake tin, lined.

Preheat the oven to 180°C (160°C fan).
Weigh the 300g chocolate and the butter into a large heatproof bowl and melt really slowly over a pan of just-simmering water. Once melted, set aside to cool.
Add the eggs, caster and soft brown sugars and vanilla to the cooled melted chocolate and mix with a spatula (or on low if you’re using a mixer).
Fold in the plain and self-raising flours, the desiccated coconut and a pinch of salt and mix gently until everything is combined. Give the bottom of the bowl a good scrape with the spatula just to make sure, then stir in the chocolate chips and scrape the batter into the traybake tin, smoothing it out into an even layer.
Bake on the middle shelf for 25 to 30 minutes, then insert a skewer into the centre of the brownie. If there are one or two damp crumbs on the skewer, it’s ready. If there’s any wet batter at all, it’s underdone, so put it back in the oven for five more minutes and check again. Leave in the tin to cool.
Mix the coconut and condensed milk together, then spread it thickly over the cooled brownie (the back of a spoon works best for this).
Finally, make the dark chocolate glaze. Put the chocolate, butter and syrup into a heatproof bowl and set it over a pan with a couple of inches of water in the bottom. (Make sure the bowl is well above the water). Bring the water to a simmer over a low heat. As everything starts to melt, give it a stir from time to time and then take the pan off the heat when it is all nearly but not quite melted. Add a pinch of sea salt flakes and stir until smooth.
Pour the chocolate glaze over the coconut layer and scatter with coconut flakes. Put in the fridge until the topping has set.