Black-Bottom Coconut Bars – homemade brownie base topped with a sweet coconut topping. It reminded us of a Mounds bar! So good!! Butter, sugar, eggs, cocoa powder, flour, vanilla and coconut. Perfect for any occasion, from morning coffee to holiday celebrations.
1(7-oz)package sweetened shredded coconut, ½ cup reserved for sprinkling
Instructions:
Brownie Layer
Preheat oven to 375ºF. Spray a 9-inch square baking pan with nonstick cooking spray and line with parchment paper leaving a small overhang. S
Place butter in a large microwave-safe bowl; melt in the microwave. Add sugar, salt, egg, cocoa powder, flour, and vanilla extract. Stir until smooth. Spread the batter into the prepared pan.
Bake for 10 to 12 minutes.
Coconut Layer
In a medium bowl, whisk together eggs, sugar, vanilla extract, and almond extract. Gently mix in flour and coconut (except ½ cup reserved for sprinkling).
Using a small cookie scoop, drop mounds of coconut mixture over the chocolate base; spread evenly with an offset spatula. Sprinkle with reserved ½ cup coconut.
Bake for an additional 15 to 20 minutes, until golden brown.
Cool completely in the pan. Cut into bars.
Notes:
Variations/Additions:
chopped pecans
chopped walnuts
mini semi-sweet chocolate chips
For an extra indulgent treat, add a drizzle of melted chocolate over the top of the bars.
Store leftover bars in an airtight container at room temperature or in the refrigerator.