Black Bottom Coconut Squares
User Reviews
3.4
Black Bottom Coconut Squares
Description
This recipe begins by melting butter and whisking in sugar, salt, and egg before adding cocoa powder and folding in flour to form the brownie base batter. Spread evenly in a greased or parchment-lined 9x9 baking pan, it is baked at 375°F until edges appear just cooked, about 15 minutes. Meanwhile, the topping is made by whisking eggs with sugar and vanilla, folding in flour and most of the shredded coconut.
The coconut topping is portioned over the partially baked brownie layer in small mounds and sprinkled with reserved coconut. The pan returns to the oven for approximately 25-30 more minutes until a toothpick inserted comes out clean. The resulting squares are a combination of fudgy chocolate and moist coconut with a slight crust on top.
Allowing the pan to cool before slicing helps the layers firm up. Using dark Dutched cocoa gives a deep chocolate flavor. The recipe is straightforward and makes a rich bar dessert suitable for sharing.
Ingredients
For the brownie base
- 1/2 cup butter unsalted, 1 stick
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 egg large
- 1/4 cup cocoa powder I used dark 'Dutched' cocoa, unsweetened
- 1/4 cup all-purpose flour
For the topping
- 2 egg large
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 shredded sweetened coconut 7 ounces, 1/2 cup reserved for sprinkling, package
Instructions
- Set 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 (except the 1/2 cup reserved)
- 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 Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 30166 kcal
% Daily Value*
| Calories | 301.66kcal | 15% |
| Carbohydrates | 39.83g | 13% |
| Protein | 3.82g | 8% |
| Fat | 15.1g | 23% |
| Saturated Fat | 10.62g | 53% |
| Sodium | 111.44mg | 5% |
| Fiber | 1.76g | 7% |
| Sugar | 28.09g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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