[Core Dessert] Lamington-Style Chocolate Brownie

Crack the eggs into a large mixing bowl. Add the chocolate brownie mix, melted butter and a pinch of salt. Stir together with a wooden spoon until well combined.

Pour the brownie mixture into the prepared baking tin and spread with the back of the wooden spoon. Sprinkle the shredded coconut over the top of the brownie.

Bake the brownie until just firm to the touch but still a little soft in the middle, 25-28 minutes. Allow to cool completely in the baking tin.
TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownie more cakey and less fudgey, bake for an extra 5 minutes.

• Using electric beaters, whisk the longlife cream (see ingredients) in a large bowl or jug until soft peaks form and almost doubled in size, 1-2 minutes. TIP: If you don’t have an electric beaters, use a hand whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to get maximum volume!