Description
A rich Australian-inspired Cherry Ripe Brownie Cake featuring a fudgy chocolate brownie base, chewy coconut cherry filling, and silky dark chocolate ganache.
Ingredients
Scale
- 115g unsalted butter, melted
- 100g granulated sugar
- 100g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 40g cocoa powder
- 65g all-purpose flour
- 1/4 tsp salt
- 1½ cups desiccated coconut
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 cup glace cherries, halved
- 120ml heavy cream
- 100g dark chocolate
Instructions
1. Preheat oven to 175°C and line an 8-inch square pan.
2. Whisk butter and sugars.
3. Add eggs and vanilla.
4. Fold in cocoa, flour and salt.
5. Bake brownie for 20-25 minutes.
6. Mix coconut, condensed milk, vanilla and cherries.
7. Spread topping over brownie.
8. Bake another 10 minutes.
9. Prepare ganache by pouring hot cream over chocolate.
10. Spread ganache over cooled cake.
11. Chill for at least 1 hour before slicing.
Notes
- Store refrigerated for up to 5 days.
- Freeze for up to 3 months.
- Serve chilled or slightly softened at room temperature.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 24g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Cherry Ripe Brownie Cake, chocolate brownie cake, coconut cherry brownie, Australian dessert