Chocolate & Macaroon Brownie

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A gooey, spongey, chocolately dessert with a coconut macaroon style topping - delicious served hot with ice cream or cream!

Preparation time: 15mins
Cooking time: 40mins

Difficulty: Easy - for beginners
Serves: 8


175g butter plus extra for greasing
200g good quality dark chocolate, at least 70% (although I sometimes split it 100g dark 90% & 100g milk) broken into pieces
3 large eggs
375g caster sugar (seperated into 2 lots - 250g and 125g)
1tsp vanilla extract
100g plain flour - no need to sift
3 large egg whites
pinch of sea salt
150g desiccated coconut


Preheat oven to 180degrees C / 350 degrees F / gas mark 4

Grease and line a 23cm round cake tin.

Melt together butter and chocolate - you can do this in a bowl over a pan of simmering water or do it the Nigella way and melt in the microwave - just be careful not to burn the butter or the chocolate!

Beat 250g of the caster sugar together with the 3 eggs and 1tsp of vanilla extract.

Combine the sugar, egg and vanilla extract mix with the butter and chocolate mix and gently beat together.

Add the flour and stir well.

Spoon the mixture into the cake tin and bake for around 20mins until cooked but still a little soft in the centre so it stays chewy.

While it's cooking, make the topping.

Whisk the egg whites and salt until they form stiff peaks.

Gradually add the remaining caster sugar then mix on a high setting for 2 to 3 mins until glossy.

Using a metal spoon, fold in the coconut gently.

Once base is cooked, remove from oven and reduce heat to 160degrees C / 320degrees F / gas mark 3.

Spoon coconut mixture over the base and bake for about 20mins until set and golden.

Cool in the tin for at least 30mins then slice and service warm with ice cream or's delicious even when served cold!!!



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