This recipe is a delightful culinary project, perfect for when you’re feeling creative and want to treat yourself to something really special. It’s a multi-layered treat that combines the rich, fudgy base of brownies with the tropical sweetness of coconut and the luxurious smoothness of chocolate ganache.
Ingredients:
- 4oz unsweetened chocolate (BAKER’S)
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 cup chopped walnuts
- 7 oz. Baker’s Angel Coconut Flakes
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream
- 8 oz. Baker’s Semi-Sweet Chocolate (chopped)
- 2 sachets chocolate pudding (JELL-O)
- 1 tub cool whip
- Candy bar (your favourite, crushed)
Method:
For the brownie base:
Preheat the oven to 175°C (350°F). Line a 9×13 inch baking pan with parchment paper.
Melt the unsweetened chocolate and butter in a saucepan over low heat, stirring until smooth. Remove from the heat.
Stir in the sugar, eggs and vanilla. Mix well.
Add the flour and chopped walnuts, stirring until just combined.
Pour the mixture evenly into the prepared tin.
Bake for 20-25 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs. Allow to cool.
To make the coconut layer:
Mix the Baker’s Angel Coconut Flakes with the sweetened condensed milk. Spread over the cooled brownies.
To make the chocolate ganache:
Heat the heavy cream in a saucepan until just simmering.
Pour the hot cream over the chopped bittersweet chocolate and leave to melt for a minute.
Stir until smooth and pour over the coconut layer.
For the pudding layer:
Make the chocolate pudding according to the packet instructions and allow to set.
Once set, spread the pudding over the ganache layer.
For the topping:
Spread a layer of cool whip over the pudding.
Sprinkle with crushed chocolate bar pieces.
