Chocolate Coconut Brownie

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 28
  • 450 g Fresh cream
  • 275 g Sugar
  • 200 g Coconut flake
  • 350 g Dark chocolate
  • 450 g Butter
  • 8 Eggs (size M)
  • 7-10 Tbsp a few drops of vanilla essence
  • 200 g demerara sugar
  • 125 g Flour
  • 2 TABLESPOONS Cocoa powder
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Mix crème fraîche with 75 g sugar, add grated coconut. Chop the chocolate, melt it with butter over a warm water bath, let it cool down a bit. Whisk eggs with vanilla essence in a bowl. Add 200 g sugar and brown sugar and whisk for about 1 minute with the whisk of the hand mixer. Stir in the chocolate-butter mixture. Mix flour, cocoa and baking powder and stir in briefly

  2. 2

    Pour the dough into the greased, floured fat pan of the oven (32 x 39 cm) and smooth it down. Spread the coconut mixture with a spoon in large blobs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Do not bake too long, as a brownie should still be nice and moist inside. Remove from the oven and let it cool down on a cake rack. Cut into pieces and arrange on a plate. Whipped cream tastes good with it

  3. 3

    waiting time approx. 2 hours

Nutrition Facts

KCAL
390 kcal
CARBS
27 g
FATS
29 g
PROTEINS
5 g