Choco Coco Brownies


  • 100g butter
  • 120g dark chocolate
  • 200g sugar
  • 2 eggs
  • 120g flour
  • 2 Tbsp cocoa powder
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp of vanilla extract
  • 3 egg whites
  • 150g desiccated coconut
  • 110g icing sugar

Preheat your oven at 180°C fan. Melt the chocolate and the butter in a bain-marie. Let the melted chocolate and butter cool down slightly before mixing in the sugar, the salt, the vanilla extract and the two eggs. Stir in the flour, the baking powder and the cocoa powder.

Use a brownie pan or a small rectangular casserole dish lined with baking paper. Pour the brownie batter into the pan so that it is covered evenly and bake the brownie for 15 minutes.

In the meanwhile, whisk the egg whites with a pinch of salt until stiff. Carefully fold in the icing sugar and the coconut. After the 15 minutes baking time spread the coconut mixture evenly on top of the brownie – don’t go for a smooth surface, the coconut layer should have a rough surface. Put the brownie pan back into the oven and bake for another 45 minutes – check regularly and cover with tinfoil once the coconut layer is browned to prevent it from burning.

Leave the brownie to cool in the pan before cutting it into pieces.