Coconut stain brownie

Name: Coconut stain brownie
Cook time: 30 min
Total time: 30 min
Yield: 28
Ingredients: 7-10 Tbsp Fat and flour; 450 g Fresh cream; 75 g + 200 g sugar; 200 g Coconut flake; 350 g Dark chocolate; 450 g Butter; 8 Eggs (Gr. M); 0?$? drops of butter vanilla aroma; 200 g demerara sugar; 125 g Flour; 2 TABLESPOONS Cocoa; 1 heaped Tsp baking powder

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 28

7-10 Tbsp Fat and flour
450 g Fresh cream
75 g + 200 g sugar
200 g Coconut flake
350 g Dark chocolate
450 g Butter
8 Eggs (Gr. M)
0?$? drops of butter vanilla aroma
200 g demerara sugar
125 g Flour
2 TABLESPOONS Cocoa
1 heaped Tsp baking powder

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Mix crème fraîche and 75 g sugar, add grated coconut. Break chocolate into pieces and melt with butter in a hot water bath.
2
Leave to cool at lukewarm.
3
Beat the eggs, flavour, 200 g sugar and brown sugar for approx. 1 minute with the whisk of the mixer until foamy. Stir in the chocolate-butter mixture. Mix flour, cocoa and baking powder and stir in briefly.
4
Spread the dough on the fat pan. Spread the coconut mixture with a spoon in large blobs. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 35-40 minutes (the dough should be brownie-like - i.e. still moist inside).
5
Let it cool down. Whipped cream is delicious with it.