Texas Brownie Bars
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
16-20
ingredients
-
Base
- 120 g butter, chopped
- 1⁄2 cup dark brown muscovado sugar, firmly packed
- 1 1⁄4 cups plain flour
-
Topping
- 2 eggs
- 1 cup brown sugar
- 1 cup walnuts, coarsely chopped
- 1⁄2 cup shredded coconut (NOT dessicated)
- 2 tablespoons plain flour
- 1 teaspoon vanilla extract or 1 teaspoon vanilla essence
- 1 pinch salt
directions
- Preheat oven to 180C (350F).
- Grease a shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or 20cm (8") square.
- With a mixer or in a food processor, cream butter and dark brown sugar.
- Add flour and, with your hands, or using'pulse' on the food processor, mix until the mixture resembles fine breadcrumbs.
- (If using a food processor, scrape down sides once or twice to ensure all butter is incorporated into the flour).
- Tip mixture into the prepared baking tin and, if necessary, run between your fingers to get rid of any buttery lumps.
- Using your fingers, spread mixture evenly into pan and press down lightly.
- Bake in preheated 180C (350F) oven for 20 minutes.
- Meanwhile, using a mixer, beat eggs until frothy.
- Gradually add brown sugar, beating between each addition, and beat until the mixture is thick.
- Mix together flour and coconut, and then, using a spoon, fold into the egg mixture.
- Add walnuts and mix well.
- Add vanilla and salt and mix well.
- Remove biscuit base from the oven and pour topping as evenly as possible onto the biscuit base.
- Use the back of a spoon to spread the topping evenly across the biscuit base.
- Return to the oven for 15-20 minutes until topping is puffed and crisp.
- Cut into squares when cool and don't worry that the meringue-like topping breaks up when you do this- that's what's supposed to happen.
- Store in an airtight tin.
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RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>