150 grams dark chocolate, chopped (62% cocoa)
85 grams butter, diced
3 large eggs, size 7
½ cup light muscovado sugar
1 teaspoon vanilla extract
100 grams ground almonds
pinch sea salt
2 large egg whites, size 7
⅓ cup caster sugar
1½ cups desiccated coconut
20cm square cake tin, lined fully with baking paper
Preheat the oven to 160°C fan bake.
Brownie: Put the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the base touch the water.
When almost melted, remove from the heat and stir until smooth. Set aside.
Beat the eggs, sugar and vanilla together until very thick and pale. This can take at least 10 minutes.
Add the chocolate, almonds and salt to the egg mixture. Using a large metal spoon, gently fold everything together until no white streaks remain, trying to keep as much air in the mixture as possible.
Pour into the tin and bake for 20 minutes.
While the cake is cooking, make the topping.
Whisk the egg whites until soft peaks then whisk in the sugar until thick. Add the coconut and fold together.
Remove the brownie from the oven.
Increase the temperature to 170°C fan bake.
Carefully add the topping in an even layer over the brownie. I use two forks to do this.
Place back in the oven and bake for 10 minutes until the top is golden and firm to the touch.
Cool completely in the tin.
To serve: Carefully lift the brownie out of the tin and cut into squares or fingers and dust with icing sugar. Makes 16 pieces
Ground hazelnuts or pecans can be substituted for the almonds if desired.