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185g Buttermelted
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60g Cacao Powder
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150ml double cream yogurt
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3 eggs
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180g Brown Sugar
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110g flour
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2.5ml baking powder
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1ml salt
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120g dark chocolate chips
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COCONUT SMORES TOPPING
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4 eggsegg whites
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210g Caster sugar
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1ml cream of tartar
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Pinch of Salt
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5ml vanilla extract
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60ml Toasted coconut flakes
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Toasted coconut flakesshavings for garnish
(Makes 16 large brownies)
METHOD:
- TO MAKE THE BROWNIES: Preheat the oven to 180°C and grease and line a 20cm by 20 cm baking tray with baking paper.
- Mix together the melted butter, cacao powder and the yoghurt.
- In another bowl beat together the eggs and sugar and add the butter mixture. Whisk gently to combine.
- Sieve together the flour, baking powder and the salt and mix it into the egg mixture to make the batter.
- Fold in the chocolate chips and spoon the batter into the prepared baking tray. Level the top and bake for ±20 minutes.
- Cool completely and cut into squares.
- TO MAKE THE S’MORES TOPPING: Combine the egg whites, sugar, cream of tartar, salt and vanilla in a bowl and place on a saucepan containing simmering water. The bottom of the bowl must not touch the water.
- Use an electric hand mixer and whisk the mixture for 7 minutes on high speed over the simmering water until the sugar has dissolved, the mixture is hot to the touch and you have stiff, glossy peaks of meringue. Mix in the toasted coconut and spoon into a piping bag.
- Pipe onto the brownies and use a blow torch to scorch the meringue.
- Sprinkle with toasted coconut flakes/shavings.