BLACK-BOTTOM COCONUT BARS
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 24
Number Of Ingredients 11
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.
BLACK-BOTTOM BANANA BARS
These bars stay very moist, and their rich banana and chocolate flavor is even better the second day. My mother-in-law gave me this recipe, and it's a big favorite with both my husband and two sons.-Rene Wright, Ferryville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. , Divide batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon remaining batter on top and, if desired, swirl with a knife to marble batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
BLACK BOTTOM SQUARES
Make and share this Black Bottom Squares recipe from Food.com.
Provided by Courtly
Categories Bar Cookie
Time 45m
Yield 1 9x13 pan
Number Of Ingredients 14
Steps:
- Grease a 9 x 13 cake pan and preheat oven to 350.
- Topping: Mix cream cheese, sugar and salt in a mixer with paddle attachment.
- Add egg and beat until fluffy.
- Stir in chocolate chips.
- Remove to a bowl and clean mixer.
- Base: Sift dry ingredients together and put in mixer bowl.
- Mix liquid ingredients together, add to mixer and beat until fully incorporated.
- Assembly: spread base into cake pan until level.
- Drop teaspoonsfull of topping uniformly over base.
- Swirl topping into base with a knife.
- Bake about 20-30 minutes until a tester comes out clean.
- When testing doneness, make sure you test in a place where there are no chocolate chips.
- Cool and cut into squares.
MINI BLACK BOTTOM CHEESECAKES
This recipe appeared in food and wine. I love it because it's a great little appetizer that is both savory and sweet...a great palate cleanser. Instead of fromage blanc you can sub creme fraiche, goat cheese, lebneh or quark.
Provided by greysangel
Categories Savory
Time 30m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Line a standard 12 cup muffin pan with foil baking cups and spray cups with veg oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave oven on.
- Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
- Pour the batter into the baking cups, filling them 3/4 full.
- Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp of warmed preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cakes until set, about 15 minutes.
- Remove the cheesecakes from the pan and peel off the foil cups. Transfer the cakes onto a platter and serve.
Nutrition Facts : Calories 170, Fat 8.7, SaturatedFat 4.7, Cholesterol 53.7, Sodium 139.8, Carbohydrate 18.9, Fiber 0.5, Sugar 11.2, Protein 3.9
RHUBARB SQUARES
-Ruth Windle, Kettle Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20-24 servings.
Number Of Ingredients 10
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool slightly. , For filling, blend flour and cream in a bowl until smooth. Add 1-1/4 cups sugar and egg yolks; mix well. Fold in vanilla and rhubarb. Pour into crust. Bake at 325° for 55-60 minutes or until a sharp knife inserted in the center comes out clean. , Meanwhile, make a meringue by beating egg whites until stiff. Add remaining sugar and beat again until stiff peaks form. Remove cake from oven; top with meringue immediately and broil lightly.
Nutrition Facts : Calories 199 calories, Fat 14g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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BLACK BOTTOM COCONUT SQUARES • THE VIEW FROM GREAT ISLAND
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3.2/5 (45)Category DessertCuisine AmericanCalories 302 per serving
- Grease a 9x9 square baking pan. I like to line it with parchment paper with overhanging edges so I can remove it from the pan easily.
- Melt the butter in a large microwave safe bowl in the microwave. Whisk in the sugar, then the salt, and the egg. When it is well combined, whisk in the cocoa powder. Then fold in the flour.
- Spread the batter evenly in the pan and bake for about 15 minutes. It will start to look cooked around the edges. Don't over bake. Set aside while you make the topping.
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