Fab Food Friday

If you like brownies and coconut macaroons (a couple of my favorite things!) I have the perfect recipe for you!

Black-Bottom Coconut Bars

This recipe came from Everyday Food.

Chocolate Base
1/2 c unsalted butter
1/2 c sugar
1/4 t salt
1 large egg
1/4 c unsweetened cocoa powder
1/4 c all-purpose flour (spooned and leveled)

Preheat oven to 375. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil; not overhang.

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 in prepared pan.

Bake just until sides begin to pull away from pan, 10-15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut Topping
2 large eggs
3/4 c sugar
1/2 t vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 (7 oz) pkg sweetened shredded coconut; 1/2 c reserved for sprinkling

In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 c reserved).

Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with 1/2 c reserved coconut.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25-30 minutes. Cool completely in pan. Lift cake from pan, peel off foil and cut into 24 bars. Store in airtight container 3-4 days.