Lamington inspired Coconut Brownies
In the spirit of Australia Day, I thought I would contribute by making a version of brownies that would reflect a traditional Aussie cake - the Lamington.
So behold, my Lamington inspired Coconut Brownies!
These are deeply rich, decadent and chocolatey - the addition of coconut cream adds some moist richness and the desiccated coconut a touch of an exotic island delight. They are not too sweet and is a dream for chocolate lovers...
I know that brownie purists may think it sacrilegious to add coconut - but do give these a try and you won't be disappointed!
INGREDIENTS:
For the Brownie batter:
200 grams dark chocolate (I used 70% cocoa)
110 grams unsalted butter
160 grams granulated white sugar
20 grams brown sugar
3 eggs
1 tspn vanilla extract
30 grams (30 mls) coconut cream or milk
60 grams cocoa powder
80 grams all purpose (plain) flour
40 grams shredded coconut (I used unsweetened)
1/2 tspn coarse salt
For the topping:
80 to 100 grams melted chocolate (milk or dark depending on your preference - I used dark to keep the brownies dark and decadent).
About 1 cup of desiccated coconut (use more if you like alot of coconut!)
INSTRUCTIONS:
For the Brownie:
1) Pre-heat the oven to 160°C (325°F)
2) In a bain marie or using the microwave, melt 200 grams of the dark chocolate with the butter until fully melted and smooth.
3) Add the white and brown sugar to the chocolate mixture and mix until combined.
4) Add the eggs one at a time and mix in until well combined.
5) Add the vanilla extract and coconut cream and mix until well combined.
6) Sift the cocoa powder, flour and salt into the mixture and mix until the flour is just incorporated.
7) Add the coconut and fold into the mixture until well combined.
8) Grease and line an 8 x 8 inch square pan and pour the mixture into the pan. Even out the top with a spatula.
9) Place the pan on the middle rack of the oven and bake at 160°C (325°F) for about 20 to 25 minutes.
10) Once out of the oven, let it cool for a couple of minutes and then take the brownie out of the pan and place on a wire rack to cool for about 1 hour.
For the topping:
1) Once the brownie is cooled, using a spatula spread the melted chocolate all over the top and sides of the brownie.
2) With either your hands or a spoon, sprinkle the coconut all over the top of the brownie and the sides.
3) Cut into squares and enjoy!
So behold, my Lamington inspired Coconut Brownies!
These are deeply rich, decadent and chocolatey - the addition of coconut cream adds some moist richness and the desiccated coconut a touch of an exotic island delight. They are not too sweet and is a dream for chocolate lovers...
I know that brownie purists may think it sacrilegious to add coconut - but do give these a try and you won't be disappointed!
INGREDIENTS:
For the Brownie batter:
200 grams dark chocolate (I used 70% cocoa)
110 grams unsalted butter
160 grams granulated white sugar
20 grams brown sugar
3 eggs
1 tspn vanilla extract
30 grams (30 mls) coconut cream or milk
60 grams cocoa powder
80 grams all purpose (plain) flour
40 grams shredded coconut (I used unsweetened)
1/2 tspn coarse salt
For the topping:
80 to 100 grams melted chocolate (milk or dark depending on your preference - I used dark to keep the brownies dark and decadent).
About 1 cup of desiccated coconut (use more if you like alot of coconut!)
INSTRUCTIONS:
For the Brownie:
1) Pre-heat the oven to 160°C (325°F)
2) In a bain marie or using the microwave, melt 200 grams of the dark chocolate with the butter until fully melted and smooth.
3) Add the white and brown sugar to the chocolate mixture and mix until combined.
4) Add the eggs one at a time and mix in until well combined.
5) Add the vanilla extract and coconut cream and mix until well combined.
6) Sift the cocoa powder, flour and salt into the mixture and mix until the flour is just incorporated.
7) Add the coconut and fold into the mixture until well combined.
8) Grease and line an 8 x 8 inch square pan and pour the mixture into the pan. Even out the top with a spatula.
9) Place the pan on the middle rack of the oven and bake at 160°C (325°F) for about 20 to 25 minutes.
10) Once out of the oven, let it cool for a couple of minutes and then take the brownie out of the pan and place on a wire rack to cool for about 1 hour.
For the topping:
1) Once the brownie is cooled, using a spatula spread the melted chocolate all over the top and sides of the brownie.
2) With either your hands or a spoon, sprinkle the coconut all over the top of the brownie and the sides.
3) Cut into squares and enjoy!
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