Black bottom coconut bars
I went into the kitchen to taste these to make sure they were alright, and had to force myself back out of the kitchen after my second "taste" because I was afraid I'd just stand there and eat the whole pan.
When Ernie got home I gave him a taste, and he went into the kitchen specifically for more.
These taste sort of like a brownie with a macaroon on top, and are amazing. And didn't take any time at all to come together.
G -- will definitely put some in your box, if I don't eat them all first.
from Baking Bites
Chocolate Base
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
Preheat oven to 375°. Line a 9-inch square baking pan with parchment paper, leaving an overhang.
Using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa and flour. Mix until smooth. Spread evenly in prepared pan.
Bake for 10-15 minutes. The sides should be beginning to pull away from the sides of the pan. Set aside to cool.
Coconut Topping
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
7 ounces sweetened, shredded coconut – reserve 1/2 cup for sprinkling on top
Whisk eggs with sugar and vanilla. Mix in flour and coconut.
Drop mounds of topping onto chocolate base. Spread and press into base with moistened fingers. Sprinkle with 1/2 cup coconut.
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 overhang. Peel off parchment and cut into bars.
When Ernie got home I gave him a taste, and he went into the kitchen specifically for more.
These taste sort of like a brownie with a macaroon on top, and are amazing. And didn't take any time at all to come together.
G -- will definitely put some in your box, if I don't eat them all first.
from Baking Bites
Chocolate Base
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
Preheat oven to 375°. Line a 9-inch square baking pan with parchment paper, leaving an overhang.
Using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa and flour. Mix until smooth. Spread evenly in prepared pan.
Bake for 10-15 minutes. The sides should be beginning to pull away from the sides of the pan. Set aside to cool.
Coconut Topping
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
7 ounces sweetened, shredded coconut – reserve 1/2 cup for sprinkling on top
Whisk eggs with sugar and vanilla. Mix in flour and coconut.
Drop mounds of topping onto chocolate base. Spread and press into base with moistened fingers. Sprinkle with 1/2 cup coconut.
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 overhang. Peel off parchment and cut into bars.
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