As seen in Adelady magazine, issue 2. 

For a tasty treat that’s guaranteed to please, try this twist on flavours that were made for each other.

Image credit :: Naomi Giatas 

Time :: 1 hour + 2 hours cooling time
Makes :: 9

Base

1 cup self-raising flour 

100g Marie biscuits (or any plain sweet biscuit) 

¼ cup caster sugar

¼ cup cocoa

150g butter, melted 

 

Topping 

200g glacé cherries 

2 cups desiccated coconut 

2 drops red food colouring

400ml condensed milk 

150g Menz Cherry Flavoured Dark Chocolate FruChocs 

   

Icing

100ml cream 

150g dark chocolate, chopped 

  

Method

  • Preheat oven to 160°C. Line a brownie tin with baking paper. 
  • To make the base, add flour, biscuits, sugar and cocoa to a food processor and blitz into fine breadcrumbs.  
  • Pour in the melted butter and continue to blitz until combined. 
  • Press biscuit mixture into the brownie tin, and then bake for 10 minutes. Remove from the oven and set aside. 
  • Meanwhile, make the topping by adding the cherries, coconut, food colouring and condensed milk into the food processor. Pulse until pink and well combined. Pour into a large mixing bowl and add the FruChocs. Stir through evenly.  
  • Pour cherry mixture over the biscuit base and spread evenly. Bake for 15–20 minutes. Allow the slice to cool completely. 
  • To make the icing, place the cream in a heat-proof bowl over a double boiler and warm through. Remove from the heat and add the chocolate. Stir through until the chocolate is completely melted and the mixture is smooth and glossy.
  • Pour icing over the slice and spread with a pallet knife.  
  • For best results, leave to set in the fridge for 2–3 hours before slicing.  

 

Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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