Serves 30
Hands-on time: 15 minutes
Hands-off time: 60 minutes
INGREDIENTS
¼ cup (57g) margarine, melted
1 tin(385g) NESTLÉ Full Cream Sweetened Condensed Milk
2 tbsp NESCAFÉ CLASSIC Coffee Granules
1 tbsp NESTLÉ Cocoa Powder
½ cup self-raising flour
¼ cup icing sugar
½ cup medium desiccated coconut
Serving suggestion:
NESCAFÉ coffee
METHOD
1. Preheat the oven to 180°C and lightly grease 2, 24-hole mini muffin trays with non-stick spray.
For the brownie:
2. Add the melted margarine, ½ tin NESTLÉ Full Cream Sweetened Condensed Milk, NESCAFÉ CLASSIC Coffee Granules, NESCAFÉ Cocoa Powder and self-raising flour into a large mixing bowl.
3. Using an electric beater, beat the mixture on high speed until well incorporated and velvety for about 2-3 minutes. *Chef’s Tip: Coffee intensifies the flavour of the chocolate.
4. Spoon 1 teaspoon of brownie batter into the greased muffin trays. Bake for 7-9 minutes or until the brownie tops are set and slightly shiny. When baked, remove the tray from the oven and allow them to cool completely. *Chef’s Tip: As the brownies cool, the centre will sink and form a divot.
For the coconut ice:
5. Add the remaining condensed milk, icing sugar and desiccated coconut into a medium mixing bowl. Fold the ingredients until well combined.
6. Spoon ½ a teaspoon of the coconut ice mixture into the centre divot of each baked brownie bite before refrigerating the tray of bites for 1 hour or until the coconut ice has completely set.
7. When ready to serve, bring the bites to room temperature for about 5-8 minutes and serve alongside a cup of NESCAFÉ coffee, and ENJOY! *Chef’s Tip: Leftover brownies can be stored in an airtight container in the fridge for up to 1 week.
