I’m a huge Bounty Bar fan, it’s one of my favourite chocolates, so when Cat and I decided that we were going to make brownies for this round of our series, the first thing I thought about making was a brownie crossed with a Bounty Bar (check out my recipe for a homemade Bounty bar).
These squares of goodness are made up of sticky, rich fudge-like brownie cake which lovingly surrounds a sweet coconutty centre. They’re not for the faint-hearted, reserved only for those who like their brownies rich and delicious. In fact, the only thing that I think these guys were missing was a scoop of vanilla ice cream on top. I would have happily travelled down that road, but I forgot to buy some! Sigh.
If you head on over to Cat’s blog you will find a healthier version of this treat, but one that is equally as yummy. She’s whipped up a batch of Gluten-free Brownies With A Tahini Swirl and they look so good!
All ingredients were sourced from my local Checkers.
INGREDIENTS for Bounty Bar Brownies: Makes ±9 brownies
· 220 grams mixed milk & dark chocolate – chopped into small pieces
· 150 grams butter – melted
· 3 eggs
· 1 tsp vanilla essence
· 1 cup or 225grams caster sugar
· 1/2 cup or 64 grams self-raising flour
· 1/4 cup or 32 grams plain flour
· 40 grams cocoa
· 100 grams desiccated coconut
· 200 grams condensed milk
· Half a tsp vanilla essence
- Pre-heat your oven to 180°C. Spray and Cook your brownie tin (8″ x 8″) or pyrex and then line the bottom with baking paper.
- Place your chopped up chocolate in a heatproof bowl. Melt the butter and pour it over the chocolate. Give it a good stir until all the chocolate has melted. If you need to stick the bowl in the microwave for A FEW SECONDS, it’s fine. Just keep an eye on it so the chocolate doesn’t burn and the mixture doesn’t land up being too hot.
- In another bowl whisk the eggs, vanilla essence and castor sugar together.
- Pour this into your chocolate/butter mixture and stir it with a spatula until everything is nicely incorporated.
- Add the self-rasing flour, flour and cocoa and give it another stir with a spatula. Be sure not to overmix the batter.
- In a medium bowl add the condensed milk, coconut and vanilla essence. Mix it all together with a wooden spoon.
- Fill your baking tin with about half your brownie mixture, then gently spoon your coconut mixture on top making sure not to push it too hard into the brownie mix. I used my fingers to gently spread it out.
- Cover the coconut layer with the remaining brownie mixture. Smooth it out using a spatula, then pop it into the oven for between 35-40 minutes. You want the middle to be a bit gooey when it comes out. Let it cool in the pan for a good 20 minutes before removing it and cutting it into squares.