So I really want to try all the recipes floating around my house, really I do. But I am starting to shy away from the strangers. They aren't so friendly lately.
Last night it was getting late and I really wanted to make brownies for Josh to take to work. I pulled out a new recipe that I had found in my Grandma's cupboard when we moved her. For some reason we had never made it before which shocked me because Grandma is big on bar cookie recipes, even though many of them have not worked for her either. This one came from a Robin Hood Flour magazine insert, though, which makes me wonder why it wasn't better. Normally the recipes that come from product labels and their adverts are quite good.
OK, so this one was partly my fault and partly the recipes. I am going to post the recipe eventually so that someone else can maybe try it and see if it was actually all my fault. Chances are it was. The recipe is in two parts: a chocolate shortbread crust and then a gooey egg and coconut mixture that is supposed to ooze into the shortbread layer during the second baking. The shortbread layer tasted bad when I made it - not enough sugar maybe and too much shortening? - but I baked it and it came out really nice. The second layer I messed up. It calls for eggs and brown sugar to be beaten as if you are making a pecan tart filling. I only had white sugar and figured that there would be no harm, so much coconut and chocolate chips were being added that they would even it out. Not so. The white sugar made a coconut meringue type substance that baked crispy on the top of the brownie and stayed gooey in the middle. When I tried to cut the darn things, the crisp layer seperated from the gooey layer which seperated from the shortbread layer.
Josh and I did taste the final result and it was quite good, the shortbread layer was actually a welcome change from the intense sweetness of the coconut layer. I think if I saved it and served a heap of vanilla icecream over top, no one would notice the unattractive nature of the squares. (Josh did manage to cut 4 squares that looked presentable). It definitely would be a good brownie icecream pairing.
So try them out if you think the brown sugar mistake might have been the only problem. Like I said, Robin Hood flour has never steared me wrong before. Must have been me.
Black Bottom Coconut Dream Bars
1 1/4 c. all purpose flour
1/4 c. brown sugar
2 squares unsweetened chocolate, melted
Combine flour and sugar. Add shortening and chocolate, mix until blended. Press into ungreased 9" pan. Bake at 350 degrees for 15 minutes.
1 c. brown sugar
1/4 c. flour
1/2 t. baking powder
1 1/2c. coconut
1c. chocolate chips
Beat eggs until thick and light in color. Gradually beat in sugar and continue beating until light and fluffy.
Mix flour and baking powder, fold into egg mixture.
Stir in coconut, chips, nuts and vanilla. Spread over baked crust in pan.
Bake 35 minutes or until light brown. Cool and cut into bars.