Ingredients:
- 200g Desiccated Coconut
- 1 tin (397g) Condensed Milk
- 1tsp Vanilla
- 1 Bounty Bar (both parts)
- 165g Dark Chocolate
- 165g Unsalted Butter
- 135g Cotswold Plain Flour
- 45g Cocoa Powder
- 3 Large Eggs
- 165g Caster Sugar
- 165g Light Brown Sugar
Coconut Bounty Brownies Recipe
Coconut Bounty Brownies Recipe
Coconut Bounty Brownies Recipe
Matt "Mattaroons" Othold is back with another brilliant Summer brownie recipe for you to try at home. A delicious tropical summer spin, combining a rich fudgy brownie with the nation's favourite coconut chocolate bar into one delicious treat.
- Baker: Matt Othold (Mattaroons)
- Tiktok/Instagram: @Mattaroons
- Makes: 9 or 16 depending (cut large 4" x 4" or smaller 3" x 3")
- Prep time: 35mins
- Bake time: 35mins
- Total time: 1hr 10mins
- Flour(s) used: Cotswold Plain Flour or Cotswold Organic Plain Flour
Coconut Bounty Brownies Method:
- In a large bowl, add you Desiccated coconut, pour on your condensed milk and vanilla then mix together till all the coconut is incorporated into condensed milk.
- Line a 9" square tin with cling film in the base and along all the sides. Spoon the sticky coconut mixture in the tin, smoothing out to all corners and sides till nicely evened out. Cover with the edges of the hanging over cling film and place in fridge to firm up while you make the brownie batter.
- In a bowl, melt together your unsalted butter, dark chocolate & bounty bar in the microwave using 30 sec blasts and stirs till melted, set aside to cool down during the next few stages.
- In a mixer or hand mixer, whisk your two types of sugar and egg for around 3 mins till goes a paler colour, doubles in size and becomes mousse like.
- Pour in your cooled down choc/butter mixture into this and mix till fully, combined and incorporated.
- Then sieve in your flour and cocoa powder and gently mix till just incorporated.
- Pour only half of the brownie mixture into a lined with greaseproof 9" square tin (should be approximately 475g-500g) and smooth out evenly to all corners/sides.
- Remove the coconut layer from the fridge and carefully place/flip over the top layer onto the brownie, allowing your to peel off the cling film off the back.
- Spoon on top the other half of the brownie mixture, again smoothing over to all corners and sides evenly.
- Bake in a preheated 170 degree C fan oven for 35mins, then leave to cool down on a wire rack for 1hr before placing in the fridge to set, ideally for a minimum of 4hrs but ideally over night to go lovely and fudgy. Cut up and enjoy this delicious Coconut Bounty Brownie.
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