Coconut Cream Brownies

• porsiyonlar: 9 servings
• aktif süre: 30 minutes
• toplam süre: 2 hours

Malzemeler

200 g Dark Chocolate (or semi sweet baking chocolate chips)

90 g Butter (see notes for options)

125 g Powdered Sugar (or Icing Sugar)

110 g Light Brown Sugar

120 ml Milk (see notes for options)

2 tsp Vanilla Extract

160 g All Purpose Flour

40 g Cocoa Powder

1/4 tsp Baking Powder

1/4 tsp Salt

270 ml Coconut Milk (preferably canned at room temperature)

125 g Cane Sugar (or castor sugar)

24 g Cornstarch

2 tsp Vanila Extract

60 g Butter (soft; see notes for options)

150 g Unsweetened Shredded Coconut

60 ml Coconut Milk (preferably canned at room temp)

180 ml Whipping Cream (cold; see notes for options)

1 tsp Vanilla Extract

40 g Powdered Sugar (or icing sugar)

30 g Unsweetened Shredded Coconut (to sprinkle)

Yöntemler

For Chocolate Brownie Layer

Preheat the oven to 340°F (170°C). Grease and line an 8x8inch (20x20 cm) square baking tin with baking paper, leaving some overhang for easy removal.

Melt the butter and dark chocolate together using a double boiler or microwave. Once smooth, stir in the powdered sugar, light brown sugar, vanilla and warm milk.

Whisk until the sugars are dissolved. Add the flour, cocoa powder, baking powder, and salt, then whisk until the batter is smooth and well combined.

Pour the batter into the prepared tin and bake for 25–30minutes, or until the brownies are set in the center and slightly risen. Let them cool completely in the tin.Prepare the coconut layer.

For Coconut Layer

In a saucepan, combine 270ml (1+1/8 cup) coconut milk, sugar, and cornstarch. Stir constantly over medium heat until the mixture comes to a boil and thickens.

Remove from heat and stir in vanilla extract, butter, and stir until combined.

Transfer into a clean bowl and stir in the shredded or desiccated coconut. Cover the with plastic wrap in contact with coconut cream.

Let the mixture cool in the fridge, then add the remaining 60ml (1/4cup) coconut milk to loosen the consistency slightly. it should be soft and spreadable.

Once the brownie base is fully cooled, spread the coconut mixture evenly over the top.

For Whipped Cream Topping

In a separate bowl, using an electric whisk to whip cold whipping cream, vanilla and powdered sugar until stiff peaks form. Gently spread the whipped cream over the coconut layer.

Sprinkle with shredded coconut and chill in the fridge for at least 1 hour before slicing and serving. Enjoy!