These chocolate coconut brownies has three layers (as you can see on my featured picture). Start with fudgy (but not too fudgy) chocolate brownie on the bottom, then the coconut filling, this depend on you whether you like to have a thin or thick layer of coconut. Finally the chocolate ganache right on the top.
Servings 7people
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
170gButter
100gDark Chocolate
120gMilk Chocolate
200gSugar
3largeEggs
1tspVanilla
1tbspDark Chocolate Powder
95gFlour
200gDesiccated Coconut
340mlCondensed Milk
100mlWhipping Cream
1tspCoffee
Instructions
Fill ¼ water on a small saucepan and put over a lower heat. Place a medium bowl on top of the saucepan without touching the water.
Put butter and dark chocolate into the bowl and stirring occasionally until butter and chocolate have melted.
Add sugar to the bowl while it’s on the saucepan and whisk well.
Remove the bowl from the pan and add eggs one by one while whisking.
Add coffee, salt, vanilla, dark chocolate powder and flour, Mix all together.
Pour the mix into a baking tray and bake for 30 minutes at 180 °C (350 °F)
Coconut Layer:
Add desiccated coconut into a large bowl and add condensed milk and mix both until thoroughly combine.
Dump the coconut mixture on top of the brownies (make sure the brownies cooled down before dumping the coconut mixture) and spread it around evenly. Refrigerate while you prepare the ganache.
The Ganache:
Warm up the whipping cream in a small saucepan over medium-low heat . Take a medium size bowl and add milk chocolate (break into pieces) and hot whipping cream and stir until melted and smooth.
Pour the ganache (chocolate cream mixture) over the coconut topped brownies and set aside to cool down.
One cooled down put it in a fridge for at least 2-3 hours for the ganache to firm up. Cut them into small cubes and enjoy!