COCONUT SMORES BROWNIES

(Makes 16 large  brownies)

BROWNIES

185 g   butter, melted

60 g     cacao powder, sifted

150 ml DANONE DIVINE DOUBLE CREAM COCONUT CHOCOLATE CHIP OGHURT

3          eggs

180 g   dark brown sugar

110 g   flour

2,5 ml  baking powder

1 ml     salt

120 g   dark chocolate chips

COCONUT SMORES TOPPING

4          egg whites

210 g   castor sugar

1 ml     cream of tartar

            pinch of salt

5 ml     vanilla extract

60 ml   toasted coconut

            toasted coconut flakes/shavings for garnish

METHOD:

  • TO MAKE THE BROWNIES: Preheat the oven to 180°C and grease and line a 24cm X 24 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 SMORES TOPPING: Combine the egg whites, sugar, cream of tartar, salt and vanilla in a bowl and place on a saucepan with 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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