Sunday, September 5, 2010

Black Bottom Coconut Bars

I love coconut but for some reason I never seem to bake with it that much. I don't know why, because every time I do make a dessert using coconut, like this one, it ends up being a favorite. I guess I'll just have to make these delicious bars again. :) Not a problem! They are chewy, chocolatey, and rich, especially when you top it with caramel sauce. Mmmm! Leave it to me to make something sweet into something decadent!

The recipe is two parts. This first part is making the chocolate base. 

First line a 9 inch square pan with aluminon foil, leaving a slight over hang, and butter or spray with cooking spray like me!

Then melt a stick of butter in the microwave. 

Add the sugar and salt...

Whisk in egg and add the cocoa, flour...

Spread batter in the foiled pan, bake for 10 or so minutes...

Until the edges pull away like this...

Now while that is cooling slightly, begin the coconut topping.

Whisk the eggs, sugar and add vanilla...

Gradually add the flour and coconut, (leave 1/2 cup coconut to sprinkle on top.)

Spread it on top of the cooling chocolate base, and top with the reserved 1/2 cup of coconut!

Bake for 25-30 minutes. Let cool completely!

Then divide and conquer!!! 

Black Bottom Coconut Bars
adapted from Martha Stewart

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 (I just used butter flavored cooking spray). 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, mine cooked for about 12-13 min.). 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.

***Most importantly, drizzle with caramel sauce!!! Maybe even sprinkle some toasted pecans too!


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