Name: Microwaved chocolate brownies
Cook time: 15 min
Total time: 15 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 125.00 g butter; 250.00 ml brown sugar soft; 1.00 eggs extra-large; 5.00 ml vanilla essence; 30.00 ml cocoa powder; 250.00 ml flour self-raising; salt pinch; 125.00 ml coconut; 250.00 ml crushed; 30.00 ml butter; 100.00 ml icing sugar sifted; 15.00 ml cocoa powder; 25.00 ml milk

Recipe Disclaimer

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Ingredients (13)

125.00 g	butter
250.00 ml	brown sugar — soft
1.00	eggs — extra-large
5.00 ml	vanilla — essence
30.00 ml	cocoa powder
250.00 ml	flour — self-raising
	salt — pinch
125.00 ml	coconut
250.00 ml	— crushed

CHOCOLATE ICING

30.00 ml	butter
100.00 ml	icing sugar — sifted
15.00 ml	cocoa powder
25.00 ml	milk

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Method:

Spray a 20-cm square microwave-proof container with nonstick spray or butter lightly.
Melt the butter for about 30-60 seconds on 100 per cent power and stir in the sugar. Cool slightly.
Add the vanilla essence and egg to the butter mixture and beat well.
Sift in the cocoa, self-raising flour and salt, stirring until blended.
Add the coconut and Weet-Bix, mix and spoon into the prepared microwave container.
Place on an upturned saucer and microwave for 8-10 minutes on 100 per cent power. Leave for 5 minutes and microwave at one-minute intervals if the brownies are not quite cooked through.
Meanwhile prepare the chocolate icing beat the butter until soft and beat in the icing sugar, cocoa and enough milk to form a soft spreadable icing.
Spread the lukewarm brownies with the icing and leave to cool.
Cut into squares and serve as a dessert with ice cream or as a sweet treat.
Makes 16 squares.