Black Bottom Coconut Squares for those times when you can’t decide what you want for dessert: creamy coconut bars, or rich chocolatey brownies? ~ with this recipe you get the best of both!
Back to school rituals are so important because, let’s face it, no matter what age or how smart your kids are, the school day is exhausting. Making special treats to have on hand when kids get home from a long day at school is a great parenting technique ~ I think it sends a reassuring message that says I value what you’re doing and encourages kids to feel good about their efforts. Enter these fun little black bottom coconut bars, they’re part coconut bar, part rich chocolate brownie. Kids and their parents are going to love them!
those layers!
The fun of black bottom coconut bars is in the layers. The ‘crust’ is a thin brownie layer followed by a thick chewy macaroon style coconut topping. The contrast is dramatic to look at, and delicious.
They’re simple to throw together, in fact you can do it all in one bowl if you rinse it out between making the bottom and the top.
Easygoing bar desserts like this one are a specialty of mine because they’re easy and portable ~ perfect for the classroom, the office, bakes sales, etc. Here are a few of my faves…
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Black Bottom Coconut Squares
Equipment
- 9×9 square baking pan
- parchment paper optional
Ingredients
For the brownie base
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/4 tsp salt
- 1 large egg
- 1/4 cup unsweetened cocoa powder, I used dark ‘Dutched’ cocoa
- 1/4 cup all-purpose flour
For the topping
- 2 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 7 ounces sweetened shredded coconut, divided
Instructions
- Preheat oven to 375F.
- Grease a 9×9 square baking pan. I like to line it with parchment paper with overhanging edges so I can remove it from the pan easily.
- Melt the butter in a large microwave safe bowl in the microwave. Whisk in the sugar, then the salt, and the egg. When it is well combined, whisk in the cocoa powder. Then fold in the flour.
- Spread the batter evenly in the pan and bake for about 15 minutes. It will start to look cooked around the edges. Don’t over bake. Set aside while you make the topping.
- To make the topping, whisk the 2 eggs with the sugar and vanilla. Fold in the flour and the coconut ~ reserving 1/2 cup for later.
- Drop the coconut mixture in small mounds all over the brownie layer. I used a small scoop to portion out small mounds. Sprinkle with the reserved coconut.
- Bake for another 25 to 30 minutes until a toothpick comes out clean.
Nutrition
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