Raspberry and coconut skillet brownie

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How to make Raspberry and coconut skillet brownie

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 125g Plaistowe Premium Dark Chocolate, chopped
  • 125g unsalted butter, chopped
  • 3 eggs, lightly whisked
  • 285g (1 1/4 cups) white sugar
  • 150g (1 cup) plain flour
  • 30g (1/4 cup) cocoa powder
  • 25g (1/3 cup) shredded coconut
  • Pinch of salt
  • 120g fresh raspberries or frozen raspberries, plus extra, to serve
  • Flaked coconut, to serve
  • Chocolate ice-cream, to serve

Method

  • Step 1 Preheat oven to 170C/150C fan forced. Lightly grease a 20cm (top measurement) cast iron skillet.
  • Step 2 Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa, shredded coconut and salt until just combined. Fold through raspberries. Pour into prepared skillet. Bake for 40 minutes or until a skewer inserted comes out with moist crumbs clinging. Sprinkle with flaked coconut and extra raspberries. Serve with ice-cream.

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