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Step 1
Preheat the oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
Step 2
Place butter and 250g chocolate in a heatproof bowl and set over a pan of simmering water (don’t let bowl touch water), stirring until melted and smooth.
Step 3
Remove from heat and quickly add eggs, sugar, flour, cocoa, 2 cups (250g) cherries and 1 cup (90g) coconut.
Step 4
Stir until combined. Pour batter into prepared pan and gently tap on bench to remove any air bubbles. Bake for 25-30 minutes until the top has started to crack and a skewer inserted into the centre comes out with a few crumbs.
Step 5
Cool in the pan for 20 minutes, then turn out onto a wire rack for a further 20 minutes to cool completely.
Step 6
Meanwhile, place cream in a small saucepan over medium heat and bring to just below boiling point. Place remaining 200g chocolate in a heatproof bowl and pour over the hot cream, stirring until melted and smooth.
Step 7
Set aside to cool for about 20-40 minutes until ganache is room temperature.
Step 8
Place remaining 1/2 cup (60g) cherries and 1 cup (80g) coconut in a bowl, stirring until coconut is tinted pink. Remove the cherries and reserve for another use.
Step 9
To serve, spread ganache over the brownie, scatter with pink coconut and top with the extra cherries.