Graham Crusted Brownie Bars with Coconut

Julie Hamilton, Allentown

First Place in the Wicked Sweet Bake Shop Challenge at this summer’s Great Allentown Fair.

Graham Cracker Crust:

1 sleeve graham crackers, crushed

1/2 cup butter, melted

Brownies:

1/2 cup butter

2/3 cup semisweet chocolate chips

2/3 cup special dark chocolate chips

1 cup sugar

3/4 cup flour

2 eggs, room temperature

1/2 tsp. baking powder

1 tsp. vanilla

Coconut Topping:

1/2 cup butter

3/4 cup light brown sugar

1/4 cup dark brown sugar

1/4 cup heavy cream

1 to 1-1/2 cups coconut flakes

Directions:

1. Preheat oven to 350 degrees F.

2. Combine the graham cracker crust ingredients in a small bowl. Mix well. Pour into an 11-inch x7-inch brownie pan. Pat down firmly against bottom on pan. Bake for 10 minutes. Remove from oven and cool completely.

3. In a medium saucepan, combine the butter, and both chocolate chips. Over medium heat, melt and combine the butter and chips. Remove from heat. Add sugar and combine well. Stir in flour, then add one egg at a time, combining well after each one. Stir in the baking powder and vanilla. Pour over cooled graham cracker crust. Place in oven and bake for 20-25 minutes.

4. Meanwhile, combine and melt the butter and both brown sugars over medium heat. Boil for 1 minute, stirring constantly. Add the heavy cream and continue stirring. Boil another 2-3 minutes. Remove from heat. Add half this mixture to the flaked coconut and combine well.

5. Remove brownies from oven. Carefully spoon the coconut flake mixture over the brownies. Let cool.

6. Drizzle the remaining sauce over coconut. Cut into squares. Garnish with additional coconut flakes (not in sauce) and chocolate chips. Enjoy!