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Coconut + Peanut Butter Brownie Bars

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
1 hr
Cool Time
2 hrs
Total Time
3 hrs 30 mins
Servings: 24
Calories: 442 kcal
Course: Dessert
Cuisine: American

Ingredients

brownie base
  • 1 cup all purpose flour
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces melted bittersweet chocolate (about 3/4 cup)
peanut butter filling
  • 16 ounces cream cheese, softened
  • ½ cup peanut butter
  • ½ cup sugar
  • 1 large egg, beaten
  • ½ cup milk
  • 3 tablespoons sour cream
coconut macaroon topping
  • 1 (14 ounce) bag sweetened, shredded coconut
  • 7 ½ ounces sweetened, condensed milk (about ⅔ cup)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 large egg whites, whipped to a stiff peak

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F.
  2. brownie base: Place flour, cocoa powder and salt into a mixing bowl and whisk together. In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat together butter and sugar. Scrape down the sides of the bowl and add eggs, one at a time. Add vanilla and continue to mix together. Pour the dry ingredients into the wet ingredients and mix together until completely combined and little to no lumps remain. Fold the melted chocolate into the brownie batter until fully incorporated. Pour the brownie batter into a 9”x13” baking dish lined with parchment and par-bake for 25 minutes. Remove from oven and cool for 10 minutes.
  3. Peanut butter filling: In a stand mixer, fitted with a paddle attachment, beat together cream cheese, peanut butter and sugar. Add egg, milk and sour cream and continue to beat together until smooth. (**If mixture is too thick to “pour” add an additional ¼ cup of milk to the mixture.**) Pour peanut butter filling over the par-baked and slightly cooled brownie, spreading evenly over the surface with an offset spatula.
  4. Coconut macaroon topping: Place all ingredients, except for the beaten egg whites, into a mixing bowl and stir together until well combined. Fold the egg whites into the coconut mixture until full incorporated. Top the peanut butter filling with an even layer of the coconut macaroon mixture.
  5. Place baking dish in the oven and bake for an additional 25 to 30 minutes or until each layer has set and the coconut macaroon mixture has turned golden brown. (**If the topping begins to brown too quickly, loosely tent the surface with foil and continue to bake**)
  6. Remove baking dish from the oven and cool completely, about 1 1/2 hrs. to 2 hrs. Cut dessert into bite sized bars and serve.

Notes

  • *Makes 1 (9”x13” pan)

Nutrition Information

Calories 442kcal (22%) Carbohydrates 45g (15%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 17g (85%) Cholesterol 77mg (26%) Sodium 235mg (10%) Potassium 263mg (8%) Fiber 3g (12%) Sugar 37g (74%) Vitamin A 580IU (12%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 442

% Daily Value*

Calories 442kcal 22%
Carbohydrates 45g 15%
Protein 7g 14%
Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 77mg 26%
Sodium 235mg 10%
Potassium 263mg 6%
Fiber 3g 12%
Sugar 37g 74%
Vitamin A 580IU 12%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.