Makes 20 prep and cook time 45 minutes
- 125g butter, chopped
- 100g dark chocolate, chopped finely
- 1/3 cup (75g) firmly packed soft brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla bean paste
- 1/2 cup (75g) plain flour
- ¼ cup (25g) cocoa powder
- 1/2 cup (65g) cranberries
- COCONUT TOPPING
- 4 egg whites
- 2/3 cup (150g) raw caster sugar
- 2 cups (160g) desiccated coconut
- Preheat the oven to 180°C (160°C fan-forced). Grease a shallow 20cm square cake pan; line the base and two sides with baking paper, bringing paper 5cm above the side of the pan.
- Combine the butter and chocolate in a small saucepan; cook over a low heat, stirring, until just melted.
- In a large bowl, combine the brown sugar, eggs and vanilla bean paste, and stir to combine. Add the chocolate mixture and stir until smooth. Sift over the flour and cocoa and stir to combine. Fold through the cranberries.
- Spread mixture into the prepared tray and bake for 15 minutes or until just firm.
- COCONUT TOPPING: Meanwhile, in a medium bowl, whisk the egg whites until just frothy, then add the sugar and coconut. Mix well.
- Remove the slice from the oven and carefully spoon over the Coconut Topping; use a fork to rough up the surface.
- Return slice to the oven and bake for a further 20 minutes or until the coconut is golden brown.
- Cool and then cut into squares. Store in an airtight container.
Suitable to freeze. Not suitable to microwave.
Find out more delicious recipes on Motorhomes, Caravans and Destinations.
