21 June 2012

Gooey Chocolate Coconut Bars

These are the rich delicious treats I hinted about in my chocolate chip cookie dough truffles post, and I promise you they were definitely worth the wait! Even though my photos are atrociously bad at the moment it doesn't really matter here as no photo would adequately show you how gooey, moist and how much depth of flavour these little bars had. I have made them twice already and will certainly be making them again :)

These went down a total storm, more so than I expected, and even a friend that admitted to being less than fond of coconut said they thought they were absolutely gorgeous. I recently applied to a waitressing job in a patisserie and, out of the 7 people that were at our house sampling these lovely treats, every one said I should take them along if I managed to get an interview to try and bribe the owners to hire me!

These bars are like the love child of a brownie and bounty/mounds. The coconut is not overwhelming but definitely present, lending a gorgeous chewy texture to the upper layer which moulds slightly into the rich chocolatey layer beneath. Mel recommends serving them straight from the refrigerator, but personally I found warming them up for 30 seconds in the microwave, with a lashing of cream if thats what takes your fancy, made these so moorishly moist and brought the flavours out wonderfully. However you prefer to eat them, if you are a coconut/chocolate lover I guarantee these will float your boat!

Gooey Chocolate Coconut Bars
Slightly adapted from Mel's Kitchen Cafe with weight measurements my own
Makes an 8 x 8 tray

For the base:
3/4 cup (92g) all-purpose flour
1/3 cup (35g) cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup (150g) sugar
4 Tbsp (2oz) butter, melted
2 eggs, room temperature
1 tsp vanilla extract
1/4 tsp coconut extract

For the topping:
4oz cream cheese, room temperature
4 Tbsp (2oz) butter, room temperature
1 egg
1/4 cup (27.5g) cocoa powder
1/2 tsp vanilla extract
1 1/2 cups (150g) powdered/icing sugar
1 cup (75g) desiccated (sweetened shredded) coconut

Preheat the oven to 250F/180C and grease/line an 8 x 8 inch square baking pan

For the base - in a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt and sugar until evenly combined
Add the butter, eggs, vanilla and coconut extract
Mix until fully combined and then dollop/spread the base evenly into the prepared pan
Place in the refrigerator whilst you make the topping

For the topping - cream together the cream cheese and butter in a medium bowl until light and smooth
Add the egg, mix well. Add the cocoa powder and vanilla, mix well
Gradually beat in the powdered sugar until the mixture is smooth
Fold in the coconut

Remove the pan from the fridge, spoon/lightly spread the topping evenly over the base
Bake for 30-35 minutes until the edges are just set and the center is still a bit wobbly, be careful to not overbake
Cool completely in the pan before removing and cutting into squares
Store in the refrigerator

     Dinky printable for you :)

No comments:

Post a Comment