Black Bottom Coconut Squares
Fudgy brownie base, chewy coconut on top ~ two favorites baked in one pan!
Servings: 12 servings
Equipment
- 9x9 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 9x9 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
Calories: 301 kcal · Carbohydrates: 40 g · Protein: 4 g · Fat: 15 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.3 g · Cholesterol: 67 mg · Sodium: 111 mg · Potassium: 117 mg · Fiber: 2 g · Sugar: 28 g · Vitamin A: 304 IU · Vitamin C: 0.1 mg · Calcium: 16 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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