Description
These Coconut Bars feature a rich, fudgy brownie base topped with a sweet, golden coconut layer, making for a delightful combination of chocolate and coconut flavors in every bite. Perfect for a sweet snack or dessert, they are easy to prepare and bake in just 45 minutes.
Ingredients
Scale
Brownie Layer
- ½ cup unsalted butter
- ½ cup sugar
- ¼ tsp salt
- 1 large egg
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ½ tsp vanilla extract
Coconut Layer
- 2 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 cup all-purpose flour
- 1 (7-oz) package sweetened shredded coconut (½ cup reserved for sprinkling)
Instructions
- Prepare the Pan: Preheat the oven to 375ºF. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving a small overhang for easy removal later.
- Make Brownie Layer: In a large microwave-safe bowl, melt the unsalted butter in the microwave. Stir in sugar, salt, egg, cocoa powder, flour, and vanilla extract until the batter is smooth and well combined. Spread this batter evenly into the prepared baking pan.
- Bake Brownie Base: Bake the brownie layer for 10 to 12 minutes until it is set but not fully firm.
- Mix Coconut Layer: In a medium bowl, whisk together the eggs, sugar, vanilla extract, and almond extract. Gently fold in the all-purpose flour and shredded coconut, reserving ½ cup shredded coconut for topping.
- Assemble Top Layer: Using a small cookie scoop or spoon, drop mounds of the coconut mixture evenly over the warm brownie base. Spread the mixture gently with an offset spatula to cover the surface. Sprinkle the reserved coconut on top evenly.
- Bake Coconut Layer: Return the pan to the oven and bake for another 15 to 20 minutes, or until the coconut topping is golden brown and set.
- Cool and Serve: Allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the bars out and cut into 16 individual bars for serving.
Notes
- Line the pan with parchment paper for easy removal and cleaner edges.
- Reserve half of the shredded coconut for topping to add a toasted texture and visual appeal.
- Ensure the brownie layer isn’t overbaked before adding the coconut layer, as it will continue to cook.
- Use an offset spatula for even spreading of the coconut layer.
- Store leftover bars in an airtight container at room temperature or refrigerated for up to 3 days.
