Saturday, March 15, 2008

Black Bottom Coconut Bars

John's not feeling too well. He's got a cold. I'm just glad he didn't get the fever that really brought the kids down. I wanted to make him a treat to make him feel better. He loves coconut, so I decided to make these Black Bottom Coconut Bars. The bottom layer is a rich chocolate brownie and the top layer tastes like moist coconut macaroon.

John had one of these just awhile ago and proclaimed them "my new favorite".

Black Bottom Coconut Bars

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)

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

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).

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.

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.

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).

Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.

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.

* I didn’t have a 9 inch square pan, only an 8 so that’s what I used. I also didn’t want to use butter to grease the foil, so I sprayed it with Bakers Joy. They didn't stick one bit.

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