at home with Alfresco

This delicious brownie recipe of Belgian dark chocolate and toasted coconut is an irresistible and easy to make treat. Perfect as an after dinner treat with a warm cup of tea, you won’t want to share them they’re that good!

3 large eggs 
150g butter
1 packet Brownie Mix: Chocolate & Toasted Coconut

Preheat oven to 170 degrees.
Lightly grease a 20 x 30cm baking pan and line with baking paper
Melt dark chocolate and butter together in a heatproof bowl over a saucepan filled with simmering water, ensuring the bowl does not touch the water.
Using a metal spoon, stir occasionally until the chocolate completely melts and becomes smooth. Remove from heat.
Place all remaining dry ingredients into a large bowl and gently stir. Add the chocolate and butter mixture to the dry ingredients and fold through using a spatula.
Add lightly whisked eggs and continue to fold through until combined.
Gently fold through the milk chocolate.
Spoon mixture into prepared pan and bake for 12-15 minutes.
Remove from oven and allow to cool before slicing

Decadent Coconut Brownies

Decadent Coconut Brownies 2