Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, cubed
  • 6 oz Dark Chocolate (70% cocoa), chopped
  • 1 cup Granulated Sugar (Caster Sugar)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup All-Purpose Flour (Plain Flour)
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups, packed Shredded Sweetened Coconut
  • 1/2 cup Sweetened Condensed Milk
  • 1 Large Egg White
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Preheat the oven to 175°C (350°F). Line an 8x8 inch baking tin with parchment paper, ensuring there is an overhang for easy removal.
  2. Melt the butter and chopped dark chocolate together using a double boiler or microwave until the mixture is smooth and glossy. Remove from heat and allow to cool for 5 minutes.
  3. Whisk the granulated sugar into the slightly cooled chocolate mixture. Whisk in the eggs one at a time, followed by the vanilla extract. Whisk vigorously for about 60 seconds until the mixture thickens slightly and looks glossy (this aids in achieving the crackly top).
  4. Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  5. In a separate medium bowl, combine the shredded sweetened coconut, condensed milk, egg white, vanilla extract, and pinch of salt. Mix thoroughly until the coconut mixture is uniformly moist and sticky.
  6. Pour approximately two-thirds (2/3) of the brownie batter into the prepared tin and spread evenly.
  7. Carefully spoon the entire coconut filling mixture over the brownie layer. Gently spread it out, leaving a small 1 cm border from the edges.
  8. Dot the remaining one-third (1/3) of the brownie batter over the coconut layer. Use a knife or skewer to gently swirl the top layer into the coconut layer to create a marbled effect.
  9. Bake for 30–35 minutes at 175°C (350°F). The edges should look set, but the center should retain a slight wobble. A toothpick should come out with moist, fudgy crumbs attached.
  10. Remove the tin from the oven and allow the brownies to cool completely to room temperature (1 hour minimum) on a wire rack before lifting and slicing. This ensures the fudgy texture sets properly.