Black Bottom Coconut Bars

I hope everyone is enjoying their Easter Sunday! We are celebrating with the Dewey family today. We will do an egg hunt with the kids and enjoy a tasty dinner later on.

So Wicked was AWESOME yesterday. LOVED IT! We sat in the third row, ten feet from the stage. It was perfect. I loved it from start to finish. It was a very fun day! My hubs is the best!

I am sure you all have your Easter dessert menu taken care of, but if you are looking for a last minute treat, I have a good one for you, Black Bottom Coconut Bars. The bottom layer tastes like a brownie, that alone makes this treat divine, but the goodness doesn't stop there, it only gets better. The top is sugary coconut heaven! There is a nice thick layer of coconut, and the top gets toasted in the oven. I love toasted coconut. This bar has it all!

I am going out of town tomorrow for work. I will be in Vernal, Utah all week. I am NOT excited. Vernal is a very small place so I don't know if I will have internet access much. So if I am not around, you know why! I will try to be in touch when I can! Have a very Happy Easter!

Black Bottom Coconut Bars

Adapted from Everyday Food

(Printable Recipe)

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

1. 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).
2. 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.
3. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
4. 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).
5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
6. 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.