Coconut brownies

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3.6 10
Their secret: melted dark chocolate! Baked in a large tin, the juicy pieces with coconut frosting are enough for 30 happy faces.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 30
  • 400 g Dark chocolate
  • 425 g Butter
  • 250 g Flour
  • 50 g Cocoa
  • 1 TEASPOON Baking Powder
  • 6 Eggs
  • 400 g demerara sugar
  • 1 pinch Salt
  • 7-10 Tbsp Fat and flour
  • 150 g Icing sugar
  • 800 g room-warm double cream cheese
  • 150 g Coconut flake

Directions

  1. 1

    For the cake, divide the chocolate into pieces. Melt with 300 g butter in a hot water bath. Let it cool down a little. Mix flour, cocoa and baking powder. Beat the eggs, brown sugar and 1 pinch of salt until light creamy. First stir in liquid chocolate, then flour mixture. Smooth the dough on the greased and floured fat pan (approx. 32 x 39 cm).

  2. 2

    Bake the cake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes. Let them cool down.

  3. 3

    For the coconut cream, stir 125 g butter and icing sugar until creamy. Gradually stir in first cream cheese, then 50 g grated coconut. Spread the cream on the cake and sprinkle with 100 g coconut flakes. Put in a cool place for about 1 hour.

Nutrition Facts

KCAL
410 kcal
CARBS
32 g
FATS
28 g
PROTEINS
5 g