Not only are these brownies no-bake but they’re also super delicious. Brownies are an ideal dessert during the summer.

Equipment: Hart 200 mm J7 Pot
Prep time: 15 mins
Cooking time: 2 hours
Serves: 8 people

Ingredients

350 g dark chocolate, chopped
1 can evaporated milk (380 g)
1 tsp vanilla essence (5 ml)
2 pkts chocolate wafer cookies,
finely crushed
2 cups desiccated coconut (500 ml)
1 cup salted peanuts (130 g)
½ cup caster sugar (100 g)
For the Topping:
2 tbsp desiccated coconut (30 ml)
2 tbsp salted peanuts,
finely chopped (30 ml)

Method

1. Line a 20 x 20 cm square baking dish with cling wrap.
2. Make sure the cling wrap hangs over the baking dish on all sides.
3. In a saucepan, heat chocolate and milk over medium heat, continuously stirring, until chocolate melts and mixture is smooth.
4. Remove saucepan from heat, stir in vanilla essence and set aside one-third cup of chocolate mixture.
5. In a bowl, combine cookies, coconut, peanuts and caster sugar; pour in chocolate mixture and stir until combined.
6. Spread mixture evenly into dish and top with reserved one-third cup of chocolate mixture.

For the Topping:

1. Mix coconut and peanuts; sprinkle over chocolate.
2. Refrigerate for 2 hours until set.
3. Remove brownies from baking dish by lifting the cling wrap on the sides of the dish.
4. Remove plastic and cut brownies into squares.