BLACK-BOTTOM COCONUT BARS

On January 2, 2008 · 1 Comment

BLACK-BOTTOM COCONUT BARS

These bars aren’t new to me at all but have become part of my Christmas treat arsenal. For the past three years I’ve given these as a gift to my sister and she literally devours the entire tin every time.

I love that this combines two of my favourite desserts (coconut macaroons and brownies) in one delicious bite. Which gets me thinking… maybe next year I’ll try doing them in mini-cupcake pans and make them kind of like those two-bite brownies. I think that could be adorable.

The recipe comes courtesy of Martha Stewart via Everyday Foods magazine. Here’s a link to the recipe.  This is one of the few recipes that I don’t make any changes to whatsoever.  I follow the recipe exactly and it turns out delicious every time.  Next time, just for kicks, I may add mini chocolate chips to the brownie part… but maybe not.  I think I’d also consider experimenting with alternative flours and sugars.

BLACK-BOTTOM COCONUT BARS

  • FOR CHOCOLATE BASE
  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour (spooned and leveled)
  • FOR COCONUT TOPPING
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions

  1. For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
  2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
  3. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
  4. For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
  5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
  6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

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One Response to BLACK-BOTTOM COCONUT BARS

  1. Kate says:
    January 3, 2008 at 6:05 pm

    Those look delicious! I think I will have to try them out soon… there goes the New Year’s Resolution!

    Reply

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