Coconut Almond caked pieces garnish with desiccated coconut and whole almonds

Coconut Badami Brownie

Recipe created by Chef Ashian Topno

Coconut and Almonds – Let’s find out what happens when two of the most tasty, healthy and festive ingredients come together!

Recipe Ingredients

Ingredient Weight
Pillsbury™ egg free brownie mix 1000 g
Water 250 g
Oil 100 g
Desiccated Coconut 250 g
Condensed milk 250 g
Water 50 g - 80 g
Almond flakes 100 g

Preparation

The brownie base:
  1. Add water, oil and then the egg free brownie mix at Speed 1 for about 2 minutes using a flat blade.
  2. Scrape the sides and center of the bowl to ensure even mixing
  3. Continue mixing at Speed 2 for about 2 minutes
  4. Pour batter into greased pan
  5. Bake at: 170° - 180° C
  6. Bake for: 12-15 minutes
The coconut macaroon topping:
  1. Create a paste by mixing desiccated coconut, condensed milk and water in a bowl.
  2. Apply the above mixture on half baked brownie and garnish it with almond flakes.
  3. Put the brownie back in the oven bake for 10-15 minutes till a golden crust is formed.

Tips

  1. Ensure you use fresh desiccated coconut.
  2. Roasted badam can help heighten the flavours as well! Voila! Your coconut badami brownies are ready to fly off the counter!