Bounty Brownie

Inspired by the chocolate bar bounty. These brownies are gooey and chocolatey and melt in your mouth like coconut bombs. The coconut filling is handcrafted to taste like chocolate with the perfect measurements giving you a wholesome experience in every bite. These brownies are vital for all bounty lovers out there!

Serves: 8

Ingredients

250g chopped Milk Chocolate

250g cubed unsalted Butter

3 Eggs

¾ cup Flour

¼ cup Cocoa powder

¼ cup Granulated sugar

1 cup Brown sugar

Pinch of Salt

1 cup Coconut shreds

½ cup Coconut milk

Method

Step 1

Preheat the oven to 180℃. Line a 9x9-inch baking tin with parchment paper. Fill a saucepan with ¼ water and place on high heat to boil. Once boiling in a heatproof bowl, add butter cubes and chopped chocolate. Place on the pan and bring the heat to a medium-low.

Step 2

Once the chocolate and butter melt, take the bowl off of heat and wipe the bottom of the bowl. Sift flour, cocoa powder and salt, and Whisk till combined in a separate bowl.

Step 3

Now add eggs to the melted chocolate and butter one at a time. Whisk till combined. Then add brown sugar and granulated sugar, and whisk till combined. Then add your dry ingredients and whisk till a smooth thick batter is attainted.

Step 4

Now in a saucepan, add coconut shreds and coconut milk. Then on medium-low heat, cook till coconut milk disappears. Take off the heat.

Step 5

Add ½ of the brownie batter to the baking tray and flatten it out. Now add the coconut filling and spread evenly. Then cover the coconut filling with the leftover brownie batter and spread evenly.

Step 6

Place in the oven and bake for 30 minutes or till the brownie has formed a crust on top. Then take the brownie from the oven and let it rest for 20-30 minutes. Then take the brownie out of the tray, cut it into square bites and serve.

Tips

1. You can use the 8x8 inch baking tray and just put aside 1/4 cup brownie batter.

2. While melting chocolate and butter, ensure the water in the saucepan doesn't touch the bottom of the bowl.

3. Once the chocolate and butter are melted, wipe the bottom of the bowl to avoid condensation.

4. The coconut milk dissipates quickly, so keep a close eye.

5. To avoid flour lumps in the batter, sift all the dry ingredients.

6. If you want a cakey brownie, bake for 25-30 minutes.