This is the bar cookie for those who: Aren’t afraid of sticky fingers. Love girl scout cookies. Need a sugar fix.Print Recipe Pin Recipe
- 1-1/2 sticks Butter 170g
- 1-1/2 cups Flour 190g
- 1/2 cup Powdered sugar 60g
- 1 stick Butter 112g
- 1 cup Sugar 200g
- 3/4 cup Cocoa Powder
- 2 Eggs
- 1/2 tsp Salt 2g
- 1/3 cup Flour 43g
- 4 Egg whites 120g
- 1-1/4 cups Sugar 250g
- 1/2 tsp Salt 2g
- 1 tbsp Honey 30g
- 2-1/2 cups Unsweetened coconut
- 1/4 cup Flour 30g
- 1/2 tsp Vanilla extract 2g
- Cream the butter, sugar and flour until the dough just starts to form a ball.
- Line a 10×10″ square pan with parchment paper. We like to cut two pieces and cross them so that there’s a bit of an overhang; this will make getting the brownies out of the pan much easier.
- Press the crust into the bottom of the pan- starting with the corners and making sure everything is covered. It is very thin! Bake at 350 until golden all over. Set aside.
- Melt the butter in a pan. Remove from heat and stir in the sugar and cocoa powder.
- Pour into a medium sized bowl and whisk in the eggs, vanilla and salt.
- Fold in the flour. Pour over the shortbread crust and bake at 325 for 20 minutes. Set aside and make the coconut mixture.
- In a large sauté pan over low heat, stir with a wooden spoon your egg whites, vanilla bean, sugar, salt, honey, coconut and flour.
- As soon as the mixture begins to caramelize, turn the heat off. Immediately add the extract. Spread over the brownie and bake at 350 until golden on top. Remove from oven and pour caramel over, if desired. The caramel recipe lives in the Caramel Shortbread Brownie recipe.
There are quite a few steps to make these dream bars come true. Take your time; each element is a technique worth learning to make on its own.