Photography Tracie Heasman

100g butter
125g dark chocolate
3 eggs
¾ cup sugar
1 tsp vanilla extract
¾ cup flour

Coconut topping
3½ cups (or a 250g packet) of thread coconut
1 x 395g tin condensed milk
2 eggs

Melt the butter and chocolate together, either microwave on high for 1 minute and stir until well melted, or alternatively melt in a bowl over a pot of simmering water. Allow to cool to room temperature.

Meanwhile beat the eggs and sugar until thick and pale. Stir in the vanilla and melted chocolate then finally the flour. Pour brownie batter into a lined 20x30cm tin. Bake at 160°C for 15 minutes.

Mix the coconut, eggs and condensed milk together. Carefully spread this on the par-baked brownie, starting from the edges and working your way to the middle. Return to the oven for 15-20 minutes until the coconut is golden.

Allow to cool completely before cutting into small squares.

Note:  the base is a brownie so should be soft a squishy.  Depending on your oven you may need to cook the base 5-10 minutes longer, but too long and it will be more cake like.  Still as delicious!

Bounty Bar 1

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