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Chocolate Coconut Sponge Brownies


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Ingredients

15 portion(s)

Sponge

  • 1/2 litre unsalted buttermilk, homemade or dairy farmers
  • 100 g Rapadura
  • 2 tablespoons Cacao
  • 1/16 litre Rice Bran Oil, (about half MC)
  • 270 g wholemeal flour, (2 1/4 cups)
  • 1 1/2 teaspoons bicarb soda

Icing

  • 80 g unsalted butter
  • 80 g Rapadura
  • 3 tablespoons Milk
  • 3 tablespoons Rum, (optional)
  • 2 tablespoons Cacao
  • 20 g dessicated coconut
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Recipe's preparation

    Sponge
  1. put butterfly in bowl

  2. add all ingredients and mix 2 minutes/speed 2

  3. pour batter in 20x30cm baking dish

  4. bake 20-25 minutes at 180 degrees

  5. rinse bowl (just wash out the rest of the batter, no thorough clean necessary), remove butterfly

  6. let sponge cool before adding icing on top

  7. Icing
  8. melt butter 2 minutes/60 degrees/speed 2

  9. add rapadura, mix 2 minutes/60 degrees/speed 2

  10. add milk, rum (if using) and cacao, mix 30 seconds/speed1

  11. pour on cooled sponge

  12. let cool down, then sprinkle with dessicated coconut

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Accessories you need

11

Tip

If divided by 15 it comes to 180 calories a piece!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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