PEANUT BUTTER-BROWNIE-COCONUT LAYERED BARS
We combined a peanut butter cookie, a brownie and a macaroon and made something totally wonderful-and definitely worth the effort. The bars are almost like fudge, so a little goes a long way. Bonus: This triple-threat dessert smells amazing as it bakes!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 44 bite-size pieces
Number Of Ingredients 20
Steps:
- Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
- For the peanut butter cookie layer: Beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium-high until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
- For the brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined. Pour the brownie batter over the peanut butter layer.
- For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through).
- Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.)
- Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.
COCONUT BROWNIE BARS
Make and share this Coconut Brownie Bars recipe from Food.com.
Provided by nmomsmemory
Categories Bar Cookie
Time 45m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Combine brownie mix and butter using pastry wisk or fork until crumbly.
- Pour into 9x12 baking dish sprayed lightly with pam. Pat lightly.
- Sprinkle chocolate chips, peanut butter chips, coconut and pecans in that order evenly over brownie mixture.
- Pour eagle brand milk over the top evenly.
- Bake at 350 for 25 minutes or until coconut is golden brown.
- Cool before cutting into squares.
Nutrition Facts : Calories 476.2, Fat 26.3, SaturatedFat 11.1, Cholesterol 24.3, Sodium 240.8, Carbohydrate 58.5, Fiber 2.3, Sugar 26.3, Protein 6.8
COCONUT BROWNIE BARS
Steps:
- 4.Meanwhile, make the coconut topping: In a large heatproof bowl, combine the egg whites with the sugar. Set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved, about 2 minutes. Remove from the heat. 5.Using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 minutes. Fold in the shredded coconut, sour cream, vanilla seeds and grated orange zest, if using. Spread the coconut topping evenly over the brownie base. Bake for 30 minutes, until the coconut topping is lightly golden and set. Transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight. 6.Make the glaze: Combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl. In a medium saucepan, bring the heavy cream to a boil. Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth. Let stand until warm to the touch, about 10 minutes. 7.Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat. Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets. Top each square with an almond. Using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar. Using a small offset spatula, spread the glaze to coat the top and sides completely. (Rewarm the glaze over a pot of simmering water if it gets too thick.) Refrigerate the brownie bars until the glaze sets up, about 1 hour. Serve chilled.
DELICIOUS COCONUT FILLED BROWNIE BARS
A Mounds bar inspiration! If you love coconut, you will love these bars. If the coconut is the long shredded type, then you might want to pulse it a couple of times on the processor. Yield is only estimated, depending on the size of the bars.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 30 bars
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Grease an 11 x 7-inch baking pan, then fit with parchment paper to overhang on sides to lift out the brownies after baking.
- To make the coconut mixture, in a medium bowl, stir all coconut ingredients together with a fork (I use my hands to mix this); mix until "pasty".
- In another bowl, stir together butter and sugar.
- Add in eggs and vanilla; mix well to combine.
- Sift together flour, baking soda and salt, add to the creamed mixture; mix well with a wooden spoon to combine.
- Pour about 2/3 of the brownie mixture into the pan.
- Top with all of the coconut mixture, spreading as evenly as possible.
- Top with spoonfuls of the remaining brownie mixture.
- Sprinkle 1-1/2 cups mini chocolate chips over top of batter (do not mix in).
- Bake for about 30-35 minutes.
- Reduce oven heat to 325°F for the final 10 minutes of baking.
- Cool and refrigerate for about an hour.
- Lift out the brownie from the pan lifting out with the overlapping parchment paper.
- Cut into squares.
- Delicious!
Nutrition Facts : Calories 188.9, Fat 10.2, SaturatedFat 6.7, Cholesterol 26.3, Sodium 101.1, Carbohydrate 25.3, Fiber 1.4, Sugar 19.5, Protein 1.8
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