Coconut Bounty Swirled Brownies
These are the perfect combination of coconut and chocolate for any bounty lover. This is a really easy brownie recipe, without any hassle. The coconut cream layer has lots of alternative ways to make it - check the notes for alternatives to condensed milk!
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Servings: 9
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Dark Chocolate Roughly Chopped
- 200 g Condensed Milk
- 65 g Desiccated Coconut
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line a 8″ square baking tin with greaseproof paper.
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and vanilla extract and mix again. Then check that the chocolate has cooled a little before adding in and combining.
- Add in the flour, cocoa powder and chopped chocolate and fold together. Pour into the tin.
- Make the coconut mixture by stirring the condensed milk (see notes for subs such as cream cheese) and coconut in a bowl. Spoon onto the brownie batter and swirl using the spoon.
- Bake for 30 minutes. Let cool before slicing and serving.