Chocolate Coconut Brownies
Recipe by Adrian Richardson
Serves up to 20 slices | 
Prep 30 min | 
Bake 30 min
Ingredients
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½ cup butter, melted
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250g salted caramel chocolate
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2 cups sugar
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270ml AYAM™ Coconut Milk
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2 large eggs
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1 tsp vanilla extract
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1 ¼ cups cocoa powder
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1 tsp baking powder
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1 ½ cups all-purpose flour
Method
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Preheat the oven to 180C, fan-forced. Line a brownie tray with baking paper and set it aside.
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Melt butter in a saucepan. Remove from the heat and stir in the chocolate, melting completely with the residual heat from the butter. Add the sugar, vanilla and coconut milk, and stir until it becomes a smooth chocolate sauce.
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Pour into a large bowl and allow to cool slightly before adding the eggs, whisk through before folding cocoa powder, baking powder and all-purpose flour.
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Pour into the lined baking tray, and bake for 25-30 minutes or until a skewer comes out mostly clean. Allow to cool in the tray before slicing into squares.
