Makes 1 7×11 pan of awesomeness.
Time: 6 hours including chill time.
Last week, while eating the brownies I made I had a thought. An epiphany really. A dream of coconut and dark chocolate that would eclipse even the bountiful bounty bar. And then I made these:
If you are a fan of Nanimo Bars, these bars are right up your alley. They have a cocoa-brownie bottom, with a coconut filling and a dark chocolate top. If you are in to rich chocolate and coconut, you will love these.
You Will Need:
For the brownie bottom
- 10 tbsp butter
- 3/4 cup cocoa
- 1/2 tsp salt
- 1 cup brown sugar
- 1 tsp vanilla
- 2 eggs
For the coconut center
- 1 can of sweetened condensed milk
- 2 cups unsweetened coconut
For the chocolate top
- 6 oz dark chocolate
- 3 tbs butter
Prepare the Brownies
Preheat the oven to 320F and line a 7×11 pan with parchment paper (I haven’t tested it but I’m sure an 8×8 would work just as well).
Combine the butter, cocoa, brown sugar and salt in a pan and stir until combined and butter is just melted. Remove from heat. When the mixture is luke-warm, stir in vanilla, and then eggs, one at a time until well combined. Add flour and stir until flour is incorporated. Spread mixture into prepared pan and place in the center of oven for 18-20 min until just a few crumbs stick to a wooden skewer.
Allow to cool completely.
Make The Filling
Combine the coconut with the condensed milk and spread evenly over brownie mixture.
Make The Top
In a double boiler, melt chocolate with butter and stir until combined. Remove from heat and allow to cool until mixture is close to body temperature, then pour over coconut. Spread evenly and place pan in fridge. Cool for two hours and transfer to freezer. Freeze for an hour before cutting. This will allow you to get a clean cut without smooshing the bar and having coconut ooze out. Cut small, they are packed with a punch and are rich.
This dessert should be served cold and kept in the fridge to keep it’s shape and texture.