Black Bottom Coconut Bars

If you need a special treat for Valentine's Day, or for any day that ends in "y," look no further than these delicious bars. I've made these several times now, and just recently realized I had never posted them. So many apologies that you didn't have this recipe sooner.

If you're a fan of Mounds Bars, or of coconut and/or brownies, you will love these. A rich, fudgy base is topped with a chewy coconut layer; these are decadent, and worth every calorie.

Show your love this Valentine's Day (or any day) with these fantastic coconut topped brownies. Everyone will be singing your praises!

Find more great ideas at Inspire Me Monday, Fabulous, Hearth and Soul, Full Plate.

Black Bottom Coconut Bars

Brownie layer:
1/2 cup butter
1/2 cup sugar
1/4 tsp. salt
1 Egg
1/4 cup cocoa powder
1/4 cup flour

Coconut Topping:
2 eggs
3/4 cup sugar
1/2 tsp. vanilla
1 cup flour
1-7 oz. package sweetened shredded coconut


For brownie layer:

Place butter in a large microwave-safe bowl; microwave at 50% power for 1 - 1 1/2 minutes until melted. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in a 9" pan that has been lined with nonstick foil. (Alternatively you can grease the foil.)

Bake at 375 just until sides begin to pull away from edges of the pan, 10 to 15 minutes (do not overbake). 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. Reserve 1/2 cup coconut. Gently mix in flour and remaining coconut.

Drop mounds of mixture over the 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.