Coconut brownies
Fudgy brownies filled with a sweet coconut filling !
Ingredients
For the brownies
- 112 grams or 1/2 cup unsalted butter
- 30 grams or 1 /3 cup cocoa powder
- 200 grams or 1 cup castor or granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 65 grams or 1/2 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
For the filling
- 130 grams or 1/2 cup sweetened condensed milk about a 1/4 tin
- 1 cup dessicated coconut
- 1 tsp vanilla extract.
Instructions
- Line a 8 inch square pan with foil or parchment leaving two opposite sides long ( to pull out the brownie slab after baking )
- Preheat oven to 180 c or 350 F.
- Whisk or sift together the flour, baking powder and salt. Keep aside.
- Melt the butter and stir in the cocoa until smooth.
- Whisk in the sugar and then the eggs and then the vanilla.
- Stir in the flour mixture.
- Prepare the filling by mixing rhe dessicated coconut , condensed milk and vanilla.
- Pour half the brownie batter into the pan.
- Spread the filling on top ( place dollops of if over brownie batter if too thick ).
- Spread the remaining brownie batter on top.
- Bake for 25 to 30 minutes until a toothpick inserted in centre comes out with only a few crumbs.
- Cool completely in pan. Then remove and Slice !
Notes
These can be stored upto 3 days in the refrigerator.
The cup I use is 240 ml.
These are quite sweet - you can reduce the sugar in the brownie to 3/4 cup or 150 grams but the brownie will be less fudgy
The cup I use is 240 ml.
These are quite sweet - you can reduce the sugar in the brownie to 3/4 cup or 150 grams but the brownie will be less fudgy