Do you like Brownies? Do you like Coconut Macaroons? Then you will LOVE this dessert! These are wonderful, they don't take a lot of ingredients, and they have a definite WOW factor at any gathering. I inevitably get asked for this recipe. Thank you Martha Stewart.
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1/2 cup (1 stick) unsalted butter, plus more for pan
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1/2 cup sugar
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1/4 tsp salt
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1 large egg
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1/4 cup cocoa powder
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1/4 cup all-purpose flour (spooned and leveled)
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2 large eggs
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3/4 cup sugar
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1/2 tsp vanilla extract (real really is best)
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1 cup all-purpose flour, (spooned and leveled)
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1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling
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). Melt butter in large microwave safe bowl 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 overbake). Let cool slightly while preparing topping. (Keep oven on). For coconut topping: In a medium bowl, whisk eggs, 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.Source: Martha Stewart Everyday food
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