Rich, velvety chocolate brownies, made all the better with the addition of coconut… guys, get your bake on and watch these fly off your kitchen counter like hotcakes! Psst: if you prefer a gooey brownie, keep a close eye on your cook time as all ovens vary – you want them slightly under.
Bounty Bar Brownies
125g (4 oz) unsalted butter, chopped
150g (5 oz) dark chocolate, chopped
1 Bounty bar (56g), chopped
320g (11.25 oz) can sweetened condensed milk
2 cups desiccated coconut
1 tsp vanilla extract
3 eggs, lightly whisked
1 cup white (granulated) sugar
1/2 cup plain (all-purpose) flour
1/3 cup cocoa powder, plus extra for dusting
- Grease and line the base and two sides of a 20cm/8-inch (base measurement) square cake pan.
- Place butter, chocolate and Bounty bar in a medium saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until melted (mixture will not be completely smooth). Set aside to cool slightly.
- While the chocolate mixture is cooling, combine the condensed milk, desiccated coconut and vanilla in a bowl.
- Quickly stir the egg, sugar, flour, cocoa powder, and a large pinch of salt into the chocolate mixture until just combined. Pour half of the mixture into the prepared pan. Carefully dot with the coconut mixture. Use your fingers to gently smooth out the coconut. Pour over the remaining brownie mixture. Set the oven to 180C/350F. Bake for 35 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.
- Use a serrated knife to carefully cut the brownie into squares or rectangles to serve. Dust with cocoa powder.
