Black Bottom Coconut Squares
Description
The dark chocolate brownie with a chewy macaroon style coconut topping make quite a yummy pair together!
Ingredients
For the brownie base:
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1/4 teaspoon 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 teaspoon vanilla extract
1 cup all-purpose flour
1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling
Directions
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Set oven to 375F. Line a 9x9 square baking pan with parchment paper that hangs over the sides and then grease a 9x9 square baking pan.
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. Sprinkle with the reserved coconut.
Bake for another 25 to 30 minutes until a toothpick comes out clean.