Tonight’s dinner was American themed – barbecue pulled chicken, fries and coleslaw. And I conveniently had some spare brownies from the batch I made for hubby to take to Monday Night Football (MNF) tomorrow night.
Apparently, these brownies were endorsed by Oprah. Everything I’ve made from the Baked cookbook has been great. These brownies are also great, except unfortunately a little salty. I rarely use the full amount of salt in any recipe but today I did and now regret it. Sorry about that, MNF guys! The brownies are otherwise delicious and are dense and fudgy in texture. I think my usual recipe (Donna Hay) is even fudgier than these, but I do tend to undercook them a little to make sure of that. These brownies baked for 30 minutes, as suggested. I used Nestle Plaistowe 70% Cocoa Dark Chocolate and Van Houten Cacao Poeder (cocoa powder). I didn’t use the espresso powder, as I didn’t have any in the cupboard and couldn’t justify buying some just to use a teaspoon in these brownies.
The recipe is floating around the web but here is a link to one site that has posted all of it, complete with hints from the authors.
Tips: Eat these at room temperature. Don’t overbake the filing and don’t make it too thick. My slice was a little too tall to get my mouth around comfortably. But I stuck with it and ate some. Actually lots.
Chocolate and Coconut Slice
From Good Taste Sept 2007
- Melted butter, to grease
- 80g dark cooking chocolate, coarsely chopped
- 80g butter, at room temperature, chopped
- 70g (1/3 cup) caster sugar
- 1 egg, lightly whisked
- 150g (1 cup) plain flour
- 2 tbs cocoa powder
- 1 x 225g pkt shredded coconut
- 1 x 395g can sweetened condensed milk
- 2 eggs, lightly whisked
- 100g butter, chopped
- 300g dark cooking chocolate, coarsely chopped
- Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line the base and sides with non-stick baking paper.
- Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the chocolate and egg, and stir until well combined. Sift the flour and cocoa over the chocolate mixture, and stir until well combined.
- Press the mixture evenly over the base of the prepared pan. Bake in oven for 15 minutes or until firm to touch.
- To make the coconut filling, combine the coconut, condensed milk and egg in a bowl. Spread evenly over the chocolate base. Bake for 25 minutes or until light golden. Set aside to cool completely.
- To make the chocolate topping, melt the butter in a small saucepan over medium heat. Reduce heat to low. Add the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth. Pour the chocolate mixture over the coconut filling. Place in the fridge for 20 minutes to set before cutting into 12 pieces.
The greatest chocolate cake ever is what hubby is calling this. I wouldn’t go that far, but it is pretty darn good. I used Dutch-process cocoa. I found the recipe on Kitchenbelle but made it without the raspberry topping.