These fudgie brownies with tosca coconut topping is so good. Perfect cake for your tea time !

I N G R E D I E N T S

B R O W N I E S

• 225gr butter
• 3.5 dl granulated sugar
• 2.25dl brown sugar
• 1 tablespoon vanilla sugar
• 4 large eggs
• 3.5 dl flour
• 1dl cocoa
• a pinch of salt

C O C O N U T T O S C A

Kokostosca

• 5.5dl coconut flakes (approx. 200 g)
• 1 dl light syrup
• 1.5 dl caster sugar
• 75gr butter
• 1.5 dl whipping cream
• a pinch of salt

H O W T O P R E P A R E

• Set the oven to 175 degrees (top and bottom heat). Line your springform pan (20 cm) with parchment paper.
• Melt the butter for the cake in a saucepan. Let cool for a few minutes.
• Mix all the ingredients for the cake in a bowl, including the butter, just until it comes together into a smooth batter.
• Pour the batter into the mold and bake in the middle of the oven for 20 minutes. In the meantime, you can do Tosca.
• Stir all the ingredients for the Tosca in a saucepan, heat over medium heat and stir constantly. When it has started to boil, let it do so for 5 minutes, stirring constantly until it gets a light golden brown color.
• Click out Tosca on the scribble cake. Spread gently in an even layer and bake the cake in the middle of the oven for another 15 minutes.
• Allow the draft cake to cool completely, at least 4 hours and preferably overnight, before serving.