- 30 min
- 35 min
- 125g salted butter
- 1 cup (220g) caster sugar
- ½ cup (80g) brown sugar
- ½ cup (60g) cocoa
- 2 large eggs
- 1 tsp Queen Vanilla Bean Paste
- pinch salt
- 1 cup (150g) plain flour
- 1 tsp baking powder
- ¾ cup (135g) milk choc chips
- 2 large egg whites
- ½ cup (110g) caster sugar
- ¼ tsp cream of tartar
- pinch salt
- ½ tsp Queen Vanilla Bean Paste
- 2/3 cup (60g) desiccated coconut
- 4-6 drops of desired Queen Liquid Food Colours
Method - Choc-chunk Brownie
Preheat oven to 180°C. Line a 10 inch square tin or large rectangular baking/casserole dish with baking paper.
Melt butter in a small saucepan over medium heat, add sugar, cocoa, vanilla and salt then whisk to combine well. Add eggs and whisk, working quickly to incorporate into mixture.
Sift in flour and baking powder to chocolate mixture, then add chocolate and mix to combine. Pour batter into the prepared tin and bake for 25-35 minutes or until just set. Allow to cool in tray at room temperature.
Method - Marshmallow Icing
Fill a medium saucepan with 1 inch of water and bring to a simmer over medium heat.
Place all icing ingredients into a large stainless steel/pyrex bowl and whisk by hand to combine. Place bowl over saucepan ensuring that the bottom of the bowl is not touching the simmering water.
Gently whisk the egg white mixture constantly until the sugar has dissolved and the mixture is hot to the touch. This should take about 5-7 minutes.
Transfer mixture to a stand mixer fitted with a whisk attachment. Whisk mixture on medium speed for 1-2 minutes before whisking on high for another 5 minutes (or until glossy peaks form). This can also be done with hand-held electric beaters.
Method - Coconut & Assembly
Place coconut in a small plastic container that has a sealed lid. Add one drop of food colouring at a time, closing the lid and shaking the container well between each addition of food colouring. Add one drop of food colouring each time until the desired colour is reached.
Cover the top of the brownie with marshmallow icing using a spatula or knife. Sprinkle coloured coconut on top (we did three panels – pink, yellow and blue) and refrigerate until ready to serve. Cut into squares or small rectangles to serve.