BLACK-BOTTOM COCONUT BARS
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24
Number Of Ingredients 11
Steps:
- 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.
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
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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