Coconut Ice Coffee Brownies

By Foodies of South Africa · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C and lightly grease two 24-hole mini muffin trays with non-stick spray.
2. In a large bowl, combine the melted margarine, half a tin (about 192g) of the condensed milk, the coffee granules, the cocoa powder and the self-raising flour.
3. Beat on high speed for 2-3 minutes until smooth and velvety.
4. Spoon 1 teaspoon of batter into each greased muffin hole. Bake for 7-9 minutes, until the tops are set and slightly shiny.
5. Remove from the oven and let the brownies cool completely; the centres will sink to form a dip.
6. In a medium bowl, fold the remaining condensed milk, the icing sugar and the desiccated coconut until well combined.
7. Spoon ½ teaspoon of the coconut ice mixture into the dip of each cooled brownie.
8. Refrigerate for 1 hour, or until the coconut ice is fully set.
9. Let the bites stand at room temperature for 5-8 minutes before serving.

Summarized from Foodies of South Africa's video. Watch it for the details.

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