Lamington-Style Chocolate Brownie with Strawberry Compote & Whipped Cream

Name: Lamington-Style Chocolate Brownie with Strawberry Compote & Whipped Cream 4 steps | Dessert | Serves 4+
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 150 g butter; 3 eggs; 1 packet chocolate brownie mix; 1 packet shredded coconut; 2 tsp sugar; 1 tbs water; 1 packet thickened cream; 1 punnet strawberries

4 steps | Dessert | Serves 4+

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Milk

•Eggs

•Gluten

•Wheat

•Sulphites

The quantities provided above are averages only.

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 9 people

1 packet

chocolate brownie mix

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

shredded coconut

(Contains: Sulphites;)

1 packet

thickened cream

(Contains: Milk;)

1 punnet

strawberries

Not included in your delivery

150 g

butter

(Contains: Milk;)

eggs

(Contains: Eggs;)

2 tsp

sugar

1 tbs

water

Nutritional Values

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

Utensils

•Baking Dish

•Baking Paper

•Medium Pan

Cooking Steps

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!