Bounty Brownies
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 50 g suar, brown
- 2 egg (s)
- 200 g flour
- 2 tablespoon cocoa powder
- 2 Table spoons milk
- 1 teaspoon Baking powder
For the filling:
- 300 ml milk
- 4 tablespoon semolina
- 80 g butter
- 90 g suar
- 100 g desiccated coconut
- 1 vanilla pod (s), pulp it
For the cast:
- 200 g chocolate couverture, dark
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Mix butter, sugar and eggs well until foamy, stir in flour, cocoa and baking powder. Bake the dough in a well-greased 20 x 28 cm baking pan for about 20 minutes, leave to cool.
- Heat milk, butter and semolina, cook to a thick semolina porridge, stir in sugar, desiccated coconut and vanilla pulp, spread on the chocolate dough. Heat the couverture and coat the coconut mixture with it.
- Chill for a few hours. Then cut into pieces of the same size.
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