127 Min
Intermediate
Coconut & Chocolate Brownies
Ingredients
8
Portions
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
350
g
Icing sugar
3
Mediums
Egg
75
g
Milkmaid
50
mL
Water
50
g
Chocolate
150
g
Icing sugar
50
g
Chocolate
150
g
Butter
250
g
Flour
75
g
MAGGI coconut milk powder
50
g
Chocolate
25
g
Coco powder
125
g
Cashew
5
tbsp
Water
50
g
Grated coconut
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Nutrition Value
Carbohydrates
91.5 g
Energy
726 kcal
Fats
39.6 g
Fiber
4.4 g
Protein
8.3 g
Sodium
364.8 mg
Sugars
72.3 g
Information per serving
Instructions
127 Minutes
-
1st Step
5 MinMix flour, MAGGI Coconut Milk Powder, broken pieces of chocolate, coco powder and cashew nuts. Leave aside. -
2nd
5 MinBeat together butter and icing sugar until light and fluffy. -
3rd Step
5 MinBeat in the eggs one at a time. -
4th Step
10 MinGradually pour water and Milkmaid, while continuing to beat the mixture and add the melted chocolate and colouring. -
5th Step
5 MinFold in the flour mixture until incorporated. -
6th Step
45 MinSpoon the brownie mixture to a baking tray lined with oil paper. Bake for about 40 - 45 minutes at 160C temperature. -
7th Step
5 MinOnce baked turn out onto a wire rack to cool completely and spread the icing over the top. -
8th Step
10 MinMix the icing sugar and water in a bowl. Double boil for a few minutes .Take off the fire. -
9th Step
5 MinStir in the chocolate. -
10th Step
5 MinSpread the icing on top of the brownie to a thin layer. -
11th Step
5 MinSprinkle the desiccated coconut on top. -
12th Step
20 MinLeave for 15 - 20 minutes until the icing hardens. -
13th Step
2 MinCut into squares and serve.
