Chocolate Coconut Brownies

By Sugar Salt Magic · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F. Line an 8x8 inch square baking tin with baking paper.
2. Over the very lowest heat, melt the 57 g unsalted butter and 40 g dark chocolate together in a saucepan, stirring often. Remove from the heat.
3. Beat the 100 g light brown sugar, 50 g granulated white sugar, 2 large eggs and the melted chocolate and butter together with a hand mixer.
4. Sift in the 65 g plain flour, 25 g Dutch-processed cocoa and 1/4 tsp salt, then fold with a spatula until just combined.
5. Bake for 20 minutes. Straight from the oven, lightly press another 8x8 inch tin on top to flatten the brownie, if you like.
6. Once the brownie has cooled, mix the 2 2/3 cups fine desiccated coconut, 395 g sweetened condensed milk and 1 tsp vanilla extract in a bowl until well mixed. Using wet hands, spread this over the brownie and press down firmly.
7. Place the 100 g chopped dark chocolate in a bowl. Heat the 1/4 cup cream in a small saucepan over very low heat until it starts to bubble. Pour it over the chocolate, leave for about 1 minute, then stir to a smooth, glossy ganache.
8. Pour the ganache over the coconut layer and spread evenly. Immediately scatter with 3/4 cup shredded coconut.
9. Chill in the fridge for 2 hours before slicing.

Summarized from Sugar Salt Magic's video. Watch it for the details.