If it has chocolate in it, I am sold. Many of the sweet baking that I do includes the well-loved ingredient chocolate in one way or the other, it has to be done. One of my other favourite ingredients is coconut, it is so tropical and exotic and to be honest quite addictive. With an impending Caribbean holiday looming, I thought I would get myself in the tropical mood by making my own exotic twist on a classic rocky road brownies. I like to have a nice supply of chocolate bakes in the freezer, it sounds weird but I like to have a slice or square of chocolate cake or even a no-bake like rocky road within 5 minutes of deciding I need chocolate. Being a fan of all things Caribbean, I added some traditional Caribbean flavours; all spice and nutmeg alongside the coconut which made this brownies a caribbean dream with every bite. I also had to add some peanuts, I actually wanted to use cashews but there was none in my cupboard so I went along with this family favourite ingredient.The brownies are topped with my quick chocolate ganache which makes the bake rich and several marshmallows are scattered over.
Would I make this again? Of course, but next time I'll have a bite with a sip pina colada.
Here is how my coconut, marshmallow and all spice brownies turned out:
|Eggs and butter added|
|Coconut and marshmellows|
|Peanuts and mini eggs|
Recipe for coconut, marshmellows and all spice brownies.
225g butter, melted
100g plain flour, plus extra for dusting
140g caster sugar
1/2 tsp baking powder
2 eggs, beaten
50 g dessicatted coconut
1tbsp all spice
100g white chocolate
A packet of mini eggs or smarties (optional)
For the frosting
125g dark chocolate
100g butter, melted
Preheat the oven to 160C/Gas mark 3. Grease a 23cm/9 inch square shallow baking tin and dust lightly with four.
Sift together the flour, sugar, cocoa, spices and baking powder and make a well in the centre. Stir in the melted butter and eggs and beat well to mix throughouly.
Stir in the peanuts, coconut, marshmallows, mini eggs. Pour into the prepared tin, scatter the pieces of white chocolate in the tin and bake for 35 minutes. Leave to cool in the tin.
Meanwhile, make the frosting. Place the dark chocolate and butter in a heatproof jug and heat in the microwave in 30 second blasts, stirring after each blast. When the chocolate and butter is melted, leave to cool, this will thicken.
Once the brownies are baked, leave to cool and then pour over the chocolate ganache.