Description
Fudgy chocolate brownies with creamy coconut custard. Easy, delicious, and perfect for any occasion.
Ingredients
Scale
- 4 free-range eggs, separated
- 250g sugar
- 110g butter, melted
- 400ml coconut milk (1 can)
- 1/2 cup of milk, warmed
- 2 tbsp cocoa powder
- 60g flour
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C / 320°F (fan assist).
- Grease and line a 20x20cm baking tray.
- Beat the egg whites until stiff peaks form and set aside. Don’t worry if a few bubbles remain; it adds texture.
- In a separate bowl, whisk egg yolks, vanilla, and sugar until light and creamy.
- Add the melted butter and mix until fully combined.
- Fold in flour and cocoa powder gently.
- Gradually mix in coconut milk and warmed milk until smooth.
- Carefully fold in the egg whites a third at a time. Keep it gentle so the mixture stays airy.
- Pour into your prepared tray and bake 50–60 minutes or until a skewer comes out mostly clean (slightly fudgy is perfect).
- Cool completely, then chill for 1 hour before slicing.
Notes
Prepared, tried, and tested by Joy
