Coconut Brownie with Ice cream

Desiccated coconut added to the brownie batter, baked and served with hazelnut ice cream. This recipe is from FoodFood TV channel

New Update
Coconut Brownie with Ice cream
Main Ingredients Desiccated Coconut, Castor Sugar
Cuisine Fusion
Course Desserts
Prep Time 0-5 minutes
Cook time 1-1.30 hour
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

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

Calories 3404
Carbohydrates 64.1
Protein 645.8
Fat 86.2
Other Fiber Vitamin B12- 3.6mcg