Coconut & White Chocolate Brownies with Passionfruit Cream

Coconut & White Chocolate Brownies with Passionfruit Cream

4 steps | Dessert | Serves 8-10

Read more

We've added a few extra touches to these chocolate brownies to really bring the wow-factor. Before you bake, mix through white chocolate chips and sprinkle with coconut. Once they're done, top with passionfruit cream for the ultimate decadent treat.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

chocolate brownie mix

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)



1 packet

thickened cream


1 packet

white chocolate chips

(ContainsMilk, SoyMay be present Tree Nuts, Peanuts, Sesame, Gluten)

1 packet

shredded coconut


Not included in your delivery

150 g





Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1860 kJ
Fat27.9 g
of which saturates18.7 g
Carbohydrate41.3 g
of which sugars36.3 g
Protein5.5 g
Sodium163 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 180°C/160°C fan-forced. Line the baking tin with baking paper. Melt the butter in the microwave or in a saucepan. Crack the eggs into a large bowl. Add the brownie mix, white chocolate chips, melted butter and a pinch of salt. Stir with a wooden spoon until well combined.


Transfer the brownie mixture to the baking tin and spread with the back of a wooden spoon. Sprinkle with shredded coconut. Bake for 25-28 minutes or until just firm to the touch but still a little soft in the middle. Allow to cool completely in the tin. TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. TIP: If you like your brownies more cakey and less fudgey, bake for an extra 5 minutes.


While the brownies are baking, halve the passionfruit. Place the thickened cream in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. TIP: If you don't have an electric mixer, use a hand metal whisk. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.


When the brownies have cooled, slice into 9 squares. Just before serving, gently fold the passionfruit through the cream to combine, being careful not to overmix. Serve the brownies topped with passionfruit cream. TIP: Store any leftover brownies in an airtight container!