- 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.)