Best 4 Delicious Coconut Filled Brownie Bars Recipes

COCONUT BROWNIE BARS

Steps:

• Combine brownie mix and butter using pastry wisk or fork until crumbly.
• Pour into 9x12 baking dish sprayed lightly with pam. Pat lightly.
• Sprinkle chocolate chips, peanut butter chips, coconut and pecans in that order evenly over brownie mixture.
• Pour eagle brand milk over the top evenly.
• Bake at 350 for 25 minutes or until coconut is golden brown.
• Cool before cutting into squares.

COCONUT MACAROON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
• Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
• Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

BLACK-BOTTOM COCONUT BARS

Steps:

• For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
• Place butter in a large 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 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
• For coconut topping: In a medium 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 in 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 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.

DELICIOUS COCONUT FILLED BROWNIE BARS

Steps:

• Set oven to 350°F.
• Grease an 11 x 7-inch baking pan, then fit with parchment paper to overhang on sides to lift out the brownies after baking.
• To make the coconut mixture, in a medium bowl, stir all coconut ingredients together with a fork (I use my hands to mix this); mix until "pasty".
• In another bowl, stir together butter and sugar.
• Add in eggs and vanilla; mix well to combine.
• Sift together flour, baking soda and salt, add to the creamed mixture; mix well with a wooden spoon to combine.
• Pour about 2/3 of the brownie mixture into the pan.
• Top with all of the coconut mixture, spreading as evenly as possible.
• Top with spoonfuls of the remaining brownie mixture.
• Sprinkle 1-1/2 cups mini chocolate chips over top of batter (do not mix in).
• Bake for about 30-35 minutes.
• Reduce oven heat to 325°F for the final 10 minutes of baking.
• Cool and refrigerate for about an hour.
• Lift out the brownie from the pan lifting out with the overlapping parchment paper.
• Cut into squares.
• Delicious!