Coconut & White Chocolate Brownies
with Vanilla Cream | Serves 8+
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 vanilla cream for the ulimate decadant dessert.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chocolate brownie mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
shredded coconut
(Contains Sulphites;)
1 packet
thickened cream
(Contains Milk;)
1 packet
vanilla-flavoured syrup
Not included in your delivery
150 g
butter
3
egg
(Contains Egg;)
Nutritional Values
Instructions
• Preheat the oven to 180°C/160°C fan-forced. • Grease and 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 chocolate 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 out evenly 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. If you like your brownies more cakey and less fudgey, bake for an extra 5 minutes.
While the brownies are cooling, place the thickened cream and vanilla-flavoured syrup in a large bowl. Whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: If you don’t have electric beaters, use a hand whisk! TIP: For maximum volume, chill both your bowl and cream before whipping.
• When the brownies have cooled, slice into 9 squares and transfer to a serving plate. Serve topped with the vanilla cream. Enjoy!
TIP: Store any leftover brownies in an airtight container in fridge!