Coconut Brownie with Ice cream

Ingredients list for Coconut Brownie with Ice cream

• 100 grams Desiccated Coconut
• 4 Castor Sugar
• 100 grams Cocoa powder
• Butter 250 grams + for greasing
• 500 grams Castor sugar
• for dusting Refined flour (maida) 100 grams +
• 1 teaspoon Baking powder
• 4 Hazelnut ice cream sticks for serving

Method

1. Preheat oven to 180º C. Grease a cake tin with oil and dust with refined flour.
2. Heat butter in a non-stick pan, add sugar and stir till both melt. Add cocoa powder and mix well. Switch off the heat and transfer into a bowl and cool down to room temperature.
3. Break eggs in a bowl and beat with an electric beater till frothy.
4. Add coconut to the chocolate mixture and mix well.
5. Sieve refined flour and baking powder into the coconut-chocolate mixture and mix well. Add eggs and mix well.
6. Pour this mixture into the cake tin. Place the tin in the preheated oven and bake for 45-50 minutes.
7. Remove the brownie from the tin, cut into square pieces and arrange on a serving plate. Serve with hazelnut ice cream sticks.

Nutrition Info