Make Biscoff Coconut Brownies with Miss Trixie | Co-Lab Pantry

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Make Biscoff Coconut Brownies with Miss Trixie  - Miss Trixie

Photo by Miss Trixie

Make Biscoff Coconut Brownies with Miss Trixie

Published on
By Miss Trixie

Biscoff Coconut Brownies:

 

+ INGREDIENTS

  • 200g Dark Chocolate
  • 200g Unsalted Butter
  • 4 Free Range Eggs
  • 165g Plain Flour
  • 100g Desiccated Coconut
  • 40g Cocoa
  • 250g Brown Sugar
  • 100g Caster Sugar
  • 190g White Chocolate Chips/Chunks
  • Jar of Lotus Biscoff (Crunchy or Smooth)

 

+  METHOD

  1. Melt 200g unsalted butter and 200g dark chocolate in a heat proof bowl over simmering water.
  2. In another bowl, mix together your 4 eggs, 240g brown sugar and 100g caster sugar (a whisk or electric beater is fine). Mix until pale in colour.
  3. Fold in 165g plain flour, 40g cocoa and 180g desiccated coconut.
  4. Fold in 190g white choc chips. Miss Trixie recommends using quality chocolate, the best kind (no ordinary super market stuff here).
  5. Pour half the batter into a greased proof paper (makes it easy to get out this way). Top with as much Biscoff as you want and then pour the rest of your brownie batter on top.
  6. Bake for 35 minutes and not a second more on 160c fan forced oven. It won't feel cooked but if you allow to cool completely in the tin, it'll be goey and delicious. Enjoy and thank Miss Trixie later!

     

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