This recipe is a first for me, it’s my ever frosted brownie, how can that be!! I love brownies and believe my signature brownie recipe ticks all of the vital brownie must haves. It’s dense, rich, intensely fudgy and packed full of chocolate. So here it is, my Coconut Filled and Frosted Brownies.
I’ve never been what you’d called a coconut fan, but over the recent months I’ve began warming to it a little more. Also I’d been wanting to bake some more brownies but this time instead of just stuffing the insides of them I also wanted to have some kind of topping.
I’m trying to use up my stash of sweets and candy bars that I’ve stashed away in my baking box, so when I spied two multi packs of Bounty’s the idea of coconut brownies came to mind. I didn’t want to stop just at Bounty filled brownies, I wanted to create a coconut icing for them too. I didn’t want a sweet icing, as the brownies themselves are pretty rich.
Swiss meringue buttercream is perfect for such needs, it’s not sweet but it is lusciously light and creamy and a dream to devour. These brownies are packed full of tropical coconut flavour thanks to a great baking extracts. The smell alone of LorAnn Coconut Baking Emulsion is enough to convert you to love coconut, it smells heavenly. You only need a little though as it’s quite strong, but it’s subtle at the same time so you don’t end up with a nasty chemical taste. I used a dash of it both in the brownie batter and the swiss meringue, you can smell its glorious scent wafting from the brownies make your mouth water instantly.
Also in the coconut swiss meringue buttercream is a tablespoon of desiccated coconut. This adds a lovely little chewiness as well as enhancing the coconut. I simply piped it onto the brownies, but you can spread it on. If you’ve never worked with swiss meringue then you’re in for a treat, it’s so smooth and makes spreading and piping a breeze.
Coconut Filled and Frosted Brownies
Coconuts galore in these filled and frosted brownies.
- 200 grams Unsalted butter cubed
- 200 grams Dark chocolate 70%-85% cocoa solids roughly chopped
- 250 grams Light brown muscovado sugar
- 4 Large Eggs lightly beaten
- 1/2 teaspoon LorAnn Coconut baking emulsion
- 125 grams Plain flour
- 1/4 teaspoon Maldon sea salt
- 1 tablespoon Dark cocoa powder
- 6 Bounty bars roughly chopped
Coconut Swiss Meringue Buttercream
- 3 large Egg whites
- 150 grams Caster sugar
- 113 grams Unsalted butter, room temperature cubed
- 1/2 teaspoon LorAnn Cococnut baking emulsion
- 1 tablespoon Shredded coconut lightly toasted
- Pinch Maldon sea salt
- 2 Bounty bars roughly chopped
Pre-heat the oven to 170C, grease the bottom and the sides of an 8 x 8 inch squared tin with removable base. Line the bottom with parchment paper and butter this too. Set aside.
In a medium sauce pan set over a low heat melt together the butter and the chocolate. Remove from the heat just before everything has completely melted. Keep on stirring until melted and set aside to cool slightly.
In a medium bowl stir together the sugar, eggs, and coconut baking emulsion. Pour in the melted mixture and stir everything thoroughly together. Sift in the flour, sea salt and cocoa powder and mix together thoroughly.
Stir through the bounty pieces. Bake for 25-30 minutes. When the top is set and there is still a slight wobble to the centre that’s when you know it’s ready to pull from the oven.
Leave to cool in the tin on a wire rack for 20 minute before transfer to the wire rack to cool.
Coconut Swiss Meringue Buttercream
To make the swiss meringue buttercream In a medium pan set over a pan of simmering water whisk the egg whites and sugar to temper the eggs until the mixture reaches 140F.
Place in the bowl of an electric mixer fitted with a whisk and whisk until soft peaks begin to form, this will take around 8 minutes then add the butter a cube at a time. Add the coconut emulsion, desiccated coconut and salt, continue to whisk until light and fluffy.
Pipe onto the brownies then sprinkle over the bounty bars.
Recipe adapted from Delicious magazine.
- Best eaten on the day made.
These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
Keep in a cool, dry place away from direct sunlight.