HOUSE OF ASIA
See the recipe
Creamy, richly chocolate brownie
The combination of dark and white chocolate with coconut milk creates an exceptionally velvety, moist brownie with an exotic aroma.
Ingredients
Cake:
- 250 ml Coconut milk 12-14% House of Asia
- 3 bars of dark chocolate 70%
- 150 g butter
- 120 g cane sugar
- 3 eggs
- 100 g wheat flour
- 40 g of cocoa
- pinch of salt
- 1 teaspoon of baking powder
- 100 g walnuts or cashews
Icing:
- 2 tablespoons Coconut milk 12-14% House of Asia
- 100 g white chocolate
- 20 g coconut flakes
A method of preparing
- In a pot or water bath, heat the coconut milk and melt two bars of chocolate. Add the butter and stir until smooth. Let cool.
- Add the eggs to the mixture and mix. Then sift in the flour and cocoa powder. Add the salt, sugar, and baking powder and mix thoroughly until smooth. Finally, add the nuts and mix.
- Pour the batter into a 24x24 cm baking pan. Sprinkle with chopped chocolate and gently stir the top. Bake at 160°C for 25–30 minutes. Set aside to cool completely.
- Prepare the icing: Melt the white chocolate with the coconut milk until smooth. Pour over the cooled brownie and sprinkle with coconut flakes.
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Thailand 
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