CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Coconut Smores Brownies

  • Overview
  • Ingredients
    15 items
  • Directions

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

(Makes ±16)

 

  • 185g butter
  • 60g cacao powder
  • 150ml Double Cream Chocolate Yoghurt
  • 3 eggs
  • 180g brown sugar
  • 110g flour
  • 2.5ml baking powder
  • 1ml salt
  • 120g dark chocolate chips

Coconut S'mores Topping

  • 4 eggs
  • 210g caster sugar
  • 1ml cream of tartar
  • Pinch of salt
  • 5ml vanilla extract
  • 60ml toasted coconut flakes

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 S’MORES 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