Black Bottom Coconut Bars

Last year was the first time I had made these and Joey nearly fell off his chair when he tasted them. What could be better than a brownie with chewy coconut on top?? NOT MUCH! This is a must make treat for us at Christmas time now. Knowing Joey I will have to make it some other time in the year too.

On a funny note Joey did the grocery shopping for the Christmas baking. I guess I wasn't specific enough because he came home with 2 coconuts instead of bags of shredded coconut!

Pepper added by Joey - Oh hell no

Ingredients for chocolate base
1/2 cup unsalted butter (I used margarine)
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup flour

Ingredients for coconut topping
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup flour
1 package (7 oz) sweetened shredded coconut (1/2 cup reserved for sprinkling)

Preheat over to 375F and line a 9 inch square baking pan with alunium foil, leaving a slight overhang. Butter bottom and side of foil (not overhang)

Chocolate bottom
1. Place butter in a large microwave safe bowl and melt in microwave
2. Add sugar and salt and whisk to combine
3. Whisk in egg, cocoa and flour until smooth
4. Spread batter into prepared pan
5. Bake just until sides begin to pull away from edges of pan (10-15 minutes). Allow to cool slightly.

Coconut topping
1. In a medium bowl whisk eggs with sugar and vanilla
2. Gently mix in flour and coconut (except for 1/2 cup)
3. Drop mounds of mixture over the chocolate base. Spread and pat in gently with moistened fingers
4. Sprinkle with reserved coconut

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached (about 25-30 minutes). Cool completely in a pan. Lift cake from pan, peel off foil and cut into bars.