Gooey Coconut Chocolate Bars

By á-47199

3/4 cups all=purpose flour

Ingredients

• 3/4 cups all=purpose flour
• 1/3 cup unsweetened natural cocoa powder
• 1/2 tsp balking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cups sugar
• 4 TBS butter, melted
• 2 eggs, at room temperature
• 1 tsp vanilla
• 1/2 tsp coconut extract
• For topping
• 4 ounces cream cheese, at room temperature
• 4 TBP butter, at room temperature
• 1 egg
• 1/4 cup nature unsweetened cocoa powder
• 1/2 tsp vanilla
• 1 1/2 cups powdered sugar
• 1 cup sweetened shredded coconut

Preparation

Step 1

Heat the oven to 350 degrees and spray and 8 x 8 square baking pan with non-stick cooking spray. Line the pan with parchment paper or aluminum foil, leaving a 2 inch overhand n the sides and spray the paper or foil with non stick cooking spray. Set aside

In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combines. Add the butter, egg, vanilla, and coconut extract and mix with a handheld electric mixer ( or use a stand mixer) until mixture is combined. Gently press or spread the dough evenly into the prepared pan. Set aside.

For the topping, cream together the cream cheese and butter in a medium bowl until light and smooth. Add the egg and mix well, the add the cocoa powder and vanilla and mix until well blended. Add the powder sugar gradually wile beating until the mixture is smooth. Fold on the coconut.

Dollop the topping evenly over the base and bake bars for 30-35 minutes or until the edges are just set and center is a little wobbly. Cool completely in the pan before lifting out and cutting into squares. The bars taste wonderful chilled, by the way.