COCONUT SMORES BROWNIES

Recipe by Christine Capendale

Rich and indulgent brownies topped with a fluffy coconut meringue, reminiscent of the classic s'mores flavor.

185g Butter melted
60g Cacao Powder
150ml double cream yogurt
3 eggs
180g Brown Sugar
110g flour
2.5ml baking powder
1ml salt
120g dark chocolate chips
COCONUT SMORES TOPPING
4 eggs egg whites
210g Caster sugar
1ml cream of tartar
Pinch of Salt
5ml vanilla extract
60ml Toasted coconut flakes
Toasted coconut flakes shavings for garnish
  • COCONUT SMORES TOPPING

(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.
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