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  • 4 free-range eggs, separated
  • 1 T vanilla extract
  • 250 g sugar
  • 110 g butter, melted
  • 60 g flour
  • 2 T cocoa
  • 1 x 400 ml coconut milk can, warmed
  • ½ cup milk, warmed

Preheat the oven to 160°C and grease a 20 x 20 cm baking tray.

Using an electric beater, beat the egg whites until stiff peaks form, then set aside.

Whisk the egg yolks, vanilla extract and sugar until light and creamy. Add the melted butter and continue whisking until well incorporated.

Fold the flour and cocoa into the egg yolk mixture using a spatula. Gradually fold in the coconut milk and milk.

Gently fold in the egg whites, a third at a time.

Pour the mixture into the greased baking tray and bake for 50–60 minutes. Allow to cool, then chill for 1 hour.

Cook's note: Is it a brownie? is it a milk tart? Does it matter? Swap these for the usual fudge and cupcakes and your children will thank you. (Plus, it's the most inexpensive chocolatey treat you'll make.)


Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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