Tuesday, September 22, 2009

Cookie Carnival-Black Bottom Coconut Bars

Kate from The Clean Plate is back, and is kicking off the Cookie Carnival after a short break. She chose these bars by Martha. I am not a huge coconut fan, but I had some coconut in the cabinet that needed to be used. This was a great way to do that. This recipe is simple enough and doesn't take much time putting it together. What you can expect from these bars is, a moist chocolate brownie base, with a chewy coconut topping, kind of like a Mounds candy bar in brownie form. It was a good choice!

Black Bottom Coconut Bars
By: Martha Stewart

FOR CHOCOLATE BASE
1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions
For chocolate base: Preheat oven to 375 degrees. 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 batter in prepared pan.

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

For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).

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

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

6 comments:

Barbara Bakes said...

Your description of it as a Mounds candy bar in a brownie form makes me really want to try it!

Ashley said...

Ditto on the Mounds comment - these look great!

Print Postcards | UPrinting.com said...

Mmm sounds really delicious. I should give this recipe to my mom. :D I wonder why food tastes great when she cooks/bakes it. :P

Katherine Aucoin said...

Mounds is one of my favorite candy bars. Everything you post is amazing April!

The Blonde Duck said...

D-elcious!

Pamela said...

They were good, weren't they? I am not normally a huge fan of coconut, but I liked these cookies very much. Yours look very tasty.

Tuesday, September 22, 2009

Cookie Carnival-Black Bottom Coconut Bars

Kate from The Clean Plate is back, and is kicking off the Cookie Carnival after a short break. She chose these bars by Martha. I am not a huge coconut fan, but I had some coconut in the cabinet that needed to be used. This was a great way to do that. This recipe is simple enough and doesn't take much time putting it together. What you can expect from these bars is, a moist chocolate brownie base, with a chewy coconut topping, kind of like a Mounds candy bar in brownie form. It was a good choice!

Black Bottom Coconut Bars
By: Martha Stewart

FOR CHOCOLATE BASE
1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions
For chocolate base: Preheat oven to 375 degrees. 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 batter in prepared pan.

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

For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).

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

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

6 comments:

Barbara Bakes said...

Your description of it as a Mounds candy bar in a brownie form makes me really want to try it!

Ashley said...

Ditto on the Mounds comment - these look great!

Print Postcards | UPrinting.com said...

Mmm sounds really delicious. I should give this recipe to my mom. :D I wonder why food tastes great when she cooks/bakes it. :P

Katherine Aucoin said...

Mounds is one of my favorite candy bars. Everything you post is amazing April!

The Blonde Duck said...

D-elcious!

Pamela said...

They were good, weren't they? I am not normally a huge fan of coconut, but I liked these cookies very much. Yours look very tasty.