Black-bottom Coconut Bars

By sianshan

from Martha Stewart

Ingredients

• for base
• 1/2 cup unsalted butter, plus more for pan
• 1/2 cup sugar
• 1/4 t salt
• 1 lg egg
• 1/4 cup unsweetened cocoa powder
• 1/4 cup flour (spooned and leveled)
• for coconut topping
• 2 lg eggs
• 3/4 cup sugar
• 1/2 t vanilla
• 1 cup flour (spooned and leveled)
• 1 pkg (7 ounces) sweetened shredded coconut; 1/2 cup reserved for sprinkling

Preparation

Step 1

Preheat oven to 375

For chocolate base:
Line a 9-inch square baking pan with foil, leaving a slight overhang; butter bottom and sides of foil.

Place butter in lg 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.

Bake just until sides begin to pull away from edges of pan, 10-15 mins (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on.

For coconut topping:
In a med bowl, whisk eggs with 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 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, 25-30 mins. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container for 3-4 days.