Recipes
White chocolate-coconut rainbow brownie
White chocolate, toasted coconut, sprinkles – there’s a rainbow of colours and flavours in this Easter treat!
White chocolate, toasted coconut, sprinkles – there’s a rainbow of colours and flavours in this Easter treat!
(3 votes)
Cook: 50 Mins
Serves: 20
Price: 37p per serving
Nutritional Information
Each 50g serving contains
Energy
929kj
222kcal
929kj
222kcal
11%
Fat
13.0g
13.0g
Med
19%
19%
Saturates
8.0g
8.0g
Med
40%
40%
Sugars
17.0g
17.0g
High
19%
19%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1858kj/444kcal
Typical energy values per 100g:
1858kj/444kcal
Ingredients
185g unsalted butter
50g cocoa powder
3 large eggs
225g caster sugar
115g plain flour
40g desiccated coconut
¼tsp vanilla extract
2 x 75g bags Kinder Mini Eggs
50g white chocolate
1tbsp Asda Rainbow Sprinkles
Dr. Oetker Pink Food Gel
Method
1
Preheat the oven to 180C/160F/Gas 4 and line a 20cm square cake tin with parchment paper. Remove the foil from the mini eggs.
2
Melt the butter. Stir in the cocoa and set aside.
3
Whisk the eggs and sugar together for 5 mins using an electric whisk. The mixture is ready when it is pale, creamy and doubled in size.
4
Sift over the flour, add the coconut, vanilla extract and 1 pack of the Kinder Mini Eggs, then fold together lightly. Fold in the butter mixture, mix until smooth then pour into the tin.
5
Bake for 35-40 mins until the brownie is well risen and set, and starting to come away from the paper. Remove from the oven and leave to cool in tin.
6
Melt the white chocolate, add a drop of pink colouring and stir very lightly. Halve the remaining eggs; arrange then on the brownie, drizzle with the pink chocolate and scatter with sprinkles.