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Lamington brownies

  • 0:25 Prep
  • 0:55 Cook
  • 24 Servings


  • 250g butter, chopped
  • 300g dark chocolate, chopped
  • 1 cup brown sugar
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 3 eggs

Coconut Topping

  • 11/2 cups icing sugar mixture
  • 11/2 cups desiccated coconut
  • 2 egg whites, whisked

Chocolate Topping

  • 150g dark chocolate, chopped
  • 40g butter
  • 2 tablespoons desiccated coconut


  • 1
    Preheat oven to 180C/160C fan-forced. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above all edges of pan.
  • 2
    Place butter and chocolate in a large saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture is smooth and combined. Remove from heat. Cool for 5 minutes.
  • 3
    Add brown sugar, flour, baking powder and eggs to chocolate. Whisk well to combine. Pour mixture into prepared pan. Bake for 35 minutes or until just firm to touch.
  • 4
    Meanwhile, make Coconut Topping: Combine icing sugar and coconut in a bowl. Add egg white. Mix well. Spoon topping over hot brownie, spreading slightly to level. Bake for 10 minutes or until top is just golden around the edges.
  • 5
    Make Chocolate Topping: Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH (100%), stirring halfway, for 1 minute or until melted and smooth. Spread topping evenly over hot slice. Sprinkle with coconut. Set aside to cool completely. Serve, cut into bars.

Source: taste.com.au


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