150g dark cooking chocolate, broken into pieces
100g unsalted butter, chopped
½ cup caster sugar
1/3 cup plain flour
1 tablespoon cocoa powder
3 cups desiccated coconut
¼ cup icing sugar mixture
395g can sweetened condensed milk
1 cup Dark Choc Melts (170g)
1 tablespoon vegetable oil
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Place chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Stir in sugar. Cool for 15 minutes.
One at a time, whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until combined. Pour into prepared pan. Spread evenly.
Cook in a moderately slow oven (160C) for about 20 minutes, or until firm to touch in the centre. Remove. Cool completely in pan.
To make filling, combine coconut and sugar in a large bowl. Add condensed milk. Stir until well combined. Spoon evenly over brownie base. Smooth over top with the back of a spoon.
To make topping, combine chocolate and oil in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Pour over coconut filling in pan, spreading to cover evenly. Refrigerate until set.
To serve, lift brownie out of pan. Cut into pieces.
TIP! Brownie can be made up to one week ahead. Store in an airtight container in the fridge. For a change, add a few drops of peppermint essence to the filling for a different taste.