Magic brownies

Updated at: Wed, 16 Aug 2023 21:09:21 GMT

Step 1

Preheat the oven to 170?C. Line a 20 x 20cm baking tin with baking parchment.

Step 2

Begin by making the base. Crush the biscuits in a food processor, or put them in a Ziploc bag and bash with a rolling pin. Put the crushed biscuits in a bowl and add in the melted butter. Mix well until fully combined, then transfer to your prepared tin and press firmly down to cover the base evenly. Pop into the fridge while you prepare your brownie batter.

Step 3

Put the eggs and sugar in a large mixing bowl and whisk until the mixture is light in colour and has doubled in volume - this should take about five minutes. Put the butter and chocolate in a separate microwave-safe bowl and melt in the microwave for 30-second intervals until fully melted. Stir at each interval to prevent the chocolate from scorching.

Step 4

Add the warm melted butter and chocolate to the egg mixture and continue to whisk until combined.

Step 5

Sift the flour and cocoa powder together and, using a spatula, gently combine with the wet mixture.

Step 6

Pour the batter on top of the chilled biscuit base, then add the tin of condensed milk and sprinkle a layer of desiccated coconut. Cover your tin with tin foil to prevent the coconut from toasting, and bake for 35 minutes. Check your brownies by inserting a wooden skewer or knife - it should come out dry but with some crumbs attached. Remove the foil and bake for a further five minutes until the top is golden and the brownies are still slightly wobbly.

Step 7

When the brownies have cooled completely, remove from the tin in one piece (this should be easily done by lifting the parchment), place on a board and cut into squares.

Step 8

Store brownies in an airtight container for up to five days. These can be made in advance and frozen.

Step 9

Enjoy reheated, or straight from the container.

0 liked

0 disliked