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1 Coconut Bounty Brownie (Adapted from New Idea Magazine)

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Coconut Bounty Brownie (Adapted from New Idea Magazine)

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Ingredients

24 portion(s)

Coconut Bounty Brownie

Brownie

  • 150 grams dark chocolate
  • 100 grams unsalted butter, chopped
  • 100 grams sugar, castor
  • 2 --- eggs
  • 40 grams plain flour
  • 1 tablespoons cocoa powder

Coconut Bounty Filling

  • 260 grams dessicated coconut
  • 30 grams icing sugar, mixture
  • 395 can sweetened condensed milk

Chocolate Topping

  • 170 grams dark chocolate, melts
  • 1 tablespoons coconut oil, (or macadamia oil)
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  • 6
    40min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Brownie
  1. Line an 18 x 28 cm slice pan and preheat fan-forced oven to 160 degrees.
    Place broken darken chocolate (or melts) in Closed lid and grate on speed 9 for 4 seconds.
    Add chopped butter into Closed lid, heat on 50 degrees, 2 minutes speed 2. Scraped down sides and repeat until chocolate and butter has melted.
    Add eggs one at a time to Closed lid while on speed 4, 20 seconds.
    Add flour and cocoa powder to Closed lid mix on speed 4, 5 seconds. Scrape down sides of bowl and repeat.
    Pour brownie mixture into pan and spread evenly. Bake in oven for 20 minutes or until firm to touch in the centre. Once cooked, cool completely in pan.
    2. Coconut Bounty Filling
  2. Combine coconut, icing sugar mixture and condensed milk into Closed lid and mix on speed 4, 30 seconds
    Smooth evenly over brownie base (using the back of a metal spoon)
    Refrigerate while making chocolate topping.
    3. Chocolate Topping
  3. Place chocolate in Closed lid and grate speed 9, 4 seconds.
    Add oil into Closed lid and mix speed 2, 50 degrees, 2 minutes or until chocolate has melted.
    Spread over Coconut Bounty Filling and refrigerate until set.
    When set, lift brownie out of pan and cut into small portions.
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Tip

***Chocolate topping can be easily melted in the microwave on 30 second bursts x 2, stirring each time***
***Adapted from the New Idea Magazine recipe***

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • Absolutely yummy. I missed where to add the sugar...

    Submitted by cocohaze on 3. April 2019 - 23:41.

    Absolutely yummy. I missed where to add the sugar so I put it in at the end. We've already had two each and I only made them an hour ago!! On to my favourites list. Thank you

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