Black Bottom Coconut Bars

The name of these bars sounds like a dance right out of the “roaring 20’s”. But, no, we are going to bake and eat them. Oh, Yum!

Coconut and chocolate is a flavor combination I particularly love, and recently I’ve had a craving for coconut. It’s been so bad that I over-bought coconut; would you believe in my pantry there are three bags of shredded, two bags of flakes, and a container of “chips”. Not to mention a large package of “bite-size” Mounds bars!! What was I thinking?

If there’s one thing I’ve learned it’s that when a craving strikes the best thing to do is give in to it. So I baked these bars. A friend’s birthday was my reason for baking, but at the same time I reasoned, I could have 1-2 bars to “taste”, and hopefully that would be the end to my craving. We’ll just see how that works out…..

These bars are moist chewy brownies on the bottom, with a wonderfully, gooey, coconut-y mixture on top, and that layer is topped with more coconut that I toasted and sprinkled over all. Let me tell you, it’s a good thing I gave most of these away or I could have eaten them all myself. They are incredibly good. I’m thinking they would make a perfect dessert for Easter. 😀

If you like brownies and you like coconut, you really need to try these seriously addictive bars.

BLACK BOTTOM COCONUT BARS

Yield: 16 – 24 bars

Ingredients:

For the brownie layer:

1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour

For the coconut layer:

2 large eggs
3/4 cup granulated sugar
1/2 teaspoon coconut extract
1 cup all-purpose flour
7 ounces sweetened, shredded coconut, reserve 1/2 cup for sprinkling on top

Instructions:

1. Preheat oven to 375*F. Line a 9-inch square baking pan with parchment paper or foil, leaving an overhang. Spray bottom and sides of paper lining.

2. Toast the reserved 1/2 cup coconut by spreading on a baking sheet and baking for about 5 – 7 minutes. Watch carefully that it doesn’t get too dark. Stir twice during baking time. Remove and set aside for later.

3. Make brownie layer: using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa powder and flour. Mix until smooth. Spread evenly in prepared pan.

4. Bake for 10-15 minutes. The sides should be starting to pull away from the pan. Don’t over bake. Set aside while you make the topping.

5. Make coconut layer: Whisk eggs with sugar and coconut extract.

Mix in flour and coconut. Drop mounds of topping onto chocolate base. Spread and press into base with moistened fingers. Sprinkle with the toasted coconut.

6. Bake 25 – 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely in pan. Then remove from pan using the overhang. Peel back paper or foil, and cut into bars. Store in an airtight container for 3 -4 days.