A delightful fusion of classic Australian Lamingtons and rich chocolate brownies, these Lamington Brownies are sure to please any crowd. Indulgent chocolatey goodness with a raspberry twist!
Ingredients: 200g dark chocolate. 150g unsalted butter. 200g caster sugar. 3 large eggs. 1 teaspoon vanilla extract. 100g plain flour. 25g cocoa powder. 100g desiccated coconut. 250g icing sugar. 75ml milk. 200g raspberry jam.
Instructions: Warm the oven up to 180C 350F and put parchment paper in a square baking pan. Melt the butter and dark chocolate together in a bowl that can stand up to heat over a pan of simmering water. Stir the mixture until it is smooth. Take it off the heat and add the caster sugar. Add the eggs one at a time and beat well. Then add the vanilla extract. Sift the cocoa powder and flour into the mixture, then fold them in until they are well mixed. Put the batter into the pan that has been prepared. Bake for 25 to 30 minutes, or until a skewer stuck in the middle comes out with a few moist crumbs on it. Take it out of the oven and let it cool all the way in the tin. Cut the brownie into squares after it has cooled down. Put the icing sugar and dried coconut in a bowl and mix them together. Add the milk to another bowl and mix it with the raspberry jam until it's smooth. Let the extra raspberry jam mixture drip off of each brownie square as you dip it in it, and then roll it in the coconut mixture until it is evenly covered. Put the brownies on a wire rack to cool down. Serve and have fun!
Prep Time: 20 minutes
Cook Time: 30 minutes
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