Coconut & White Chocolate Brownies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Coconut & White Chocolate Brownies

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.

Allergens:
Egg

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.

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

/ Serving 8 people

1 packet

Chocolate Brownie Mix

1 packet

White Chocolate Chips

1 packet

Shredded Coconut

1 packet

Thickened Cream

1 packet

Vanilla-Flavoured Syrup

Not included in your delivery

150 g

butter

3

egg

(Contains Egg;)

sideBannerName

Nutritional Values

Energy (kJ)5797 kJ
Fat58.1 g
of which saturates37.4 g
Carbohydrate197 g
of which sugars168 g
Dietary Fibre4.7 g
Protein16 g
Sodium328 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!