Chocolate Coconut Brownie

Serves 20
Time 1 hour


½ cup butter, melted
250g salted caramel chocolate
2 cups sugar
270ml coconut milk
2 large eggs
1 tsp vanilla extract
1 ¼ cups cocoa powder
1 tsp baking powder
1 ½ cups all-purpose flour


Preheat the oven to 180°C, fan-forced. Line a brownie tray with baking paper and set it aside.

Melt butter in a saucepan. Remove from the heat and stir in the chocolate, melting completely with the residual heat from the butter. Add the sugar, vanilla and coconut milk, and stir until it becomes a smooth chocolate sauce.

Pour into a large bowl and allow to cool slightly before adding the eggs, whisk through before folding cocoa powder, baking powder and all-purpose flour. 

Pour into the lined baking tray, and bake for 25-30 minutes or until a skewer comes out mostly clean. Allow to cool in the tray before slicing into squares.