Lamington-Style Chocolate Brownie with Strawberry Compote & Whipped Cream

Lamington-Style Chocolate Brownie with Strawberry Compote & Whipped Cream

4 steps | Dessert | Serves 4+

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Inspired by the much-loved lamington, these decadent brownies have all the flavours you know and love. A touch of strawberry compote and cream make them an absolutely indulgent treat.


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Preparation Time40 minutes
Cooking difficultyEasy

Serving 9 people

Ingredientsarrow down iconarrow down icon

Serving 9 people

1 packet

chocolate brownie mix

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

1 packet

shredded coconut


1 packet

thickened cream


1 punnet


Not included in your delivery

150 g






2 tsp


1 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1620 kJ
Fat24.5 g
of which saturates15.6 g
Carbohydrate35.2 g
of which sugars30.2 g
Protein5.2 g
Sodium156 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 180°C/160°C fan-forced. Line a 20cm square baking tin with baking paper. Melt the butter in the microwave or in a saucepan. Crack the eggs into a large mixing bowl. Add the chocolate brownie mix, melted butter and a pinch of salt. Stir with a wooden spoon until well combined.


Transfer the brownie mixture into the baking tin and spread with the back of a wooden spoon. Sprinkle with the shredded coconut. Bake the brownie 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 baking tin. TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownies more cakey and less fudgey, bake for an extra 5 minutes.


While the brownies are baking, roughly chop the strawberries. In a medium saucepan, add the strawberries, sugar and water and heat over a medium heat. Cook, stirring to break up the strawberries, until slightly reduced, 5-8 minutes. Transfer to a small bowl and set aside. Place the thickened cream into a large bowl or jug and whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.


Once the brownies have cooled, slice into 9 squares. Serve the brownies with the strawberry compote and whipped cream. TIP: Store any leftover brownies and strawberries in separate airtight containers!