Chocolate Coconut Brownie

Name: Chocolate Coconut Brownie
Cook time: 1 h
Total time: 1 h
Yield: 28
Ingredients: 450 g Fresh cream; 275 g Sugar; 200 g Coconut flake; 350 g Dark chocolate; 450 g Butter; 8 Eggs (size M); 7-10 Tbsp a few drops of vanilla essence; 200 g demerara sugar; 125 g Flour; 2 TABLESPOONS Cocoa powder; 1 TEASPOON Baking Powder; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 28

450 g Fresh cream
275 g Sugar
200 g Coconut flake
350 g Dark chocolate
450 g Butter
8 Eggs (size M)
7-10 Tbsp a few drops of vanilla essence
200 g demerara sugar
125 g Flour
2 TABLESPOONS Cocoa powder
1 TEASPOON Baking Powder
7-10 Tbsp Fat and flour

Directions

1
Mix crème fraîche with 75 g sugar, add grated coconut. Chop the chocolate, melt it with butter over a warm water bath, let it cool down a bit. Whisk eggs with vanilla essence in a bowl. Add 200 g sugar and brown sugar and whisk for about 1 minute with the whisk of the hand mixer. Stir in the chocolate-butter mixture. Mix flour, cocoa and baking powder and stir in briefly
2
Pour the dough into the greased, floured fat pan of the oven (32 x 39 cm) and smooth it down. Spread the coconut mixture with a spoon in large blobs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Do not bake too long, as a brownie should still be nice and moist inside. Remove from the oven and let it cool down on a cake rack. Cut into pieces and arrange on a plate. Whipped cream tastes good with it
3
waiting time approx. 2 hours