Bounty brownies

Name: Bounty brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 serving(s)
Ingredients: 5 x 57g Bounty chocolate bars; 125 g coconut oil; 150 g good quality dark chocolate (at least 70% cocoa), broken into small pieces; 275 g caster sugar; 3 medium eggs; 1 1/2 tsp. vanilla extract; 50 g cornflour; 50 g cocoa powder; 40 g milk chocolate, broken into pieces; Toasted coconut flakes or desiccated coconut (or both), to decorate

These gluten-free treats are a coconut lover’s delight.

By Monaz DumasiaPublished: 28 January 2019

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Yields:

16 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

323

Ingredients

5
x 57g Bounty chocolate bars
125 g
coconut oil
150 g
good quality dark chocolate (at least 70% cocoa), broken into small pieces
275 g
caster sugar
3
medium eggs
1 1/2 tsp.
vanilla extract
50 g
cornflour
50 g
cocoa powder
40 g
milk chocolate, broken into pieces
Toasted coconut flakes or desiccated coconut (or both), to decorate

Directions

1. Step 1Preheat the oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with baking parchment. Cut 4½ of the bounty bars horizontally through the middle, to make each one into two flat layers.
2. Step 2Put the coconut oil and dark chocolate in a heat-proof bowl set over a pan of barely simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat.
3. Step 3In turn, beat in the sugar, then the eggs and then the vanilla with a wooden spoon. Sift over the flour and cocoa powder and stir to make a smooth batter.
4. Step 4Tip half the mixture into the prepared tin and spread to the edges. Arrange the cut bounty bar slices on top of the batter to make a flat, even layer. Tip the remaining batter on top and spread to cover the bars completely, being careful not to disturb them.
5. Step 5Bake for 25-30min or until there is no wobble left when you gently shake the tin.
6. Step 6Allow to cool completely (at least 3hr or overnight). Slice the remaining bounty bar into thin slices, about the thickness of a £1 coin. Put the milk chocolate in a heat-proof bowl set over a pan of barely simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat, then drizzle it over the brownie. Scatter over the sliced bounty bar, along with the toasted coconut flakes and/or desiccated coconut. Allow the topping to set, then cut into squares.