Delicious Coconut Filled Brownie Bars

A Mounds bar inspiration! If you love coconut, you will love these bars. If the coconut is the long shredded type, then you might want to pulse it a couple of times on the processor. Yield is only estimated, depending on the size of the bars.

• Ready In: 50 mins
• Yields: 30 bars

Ingredients

• CHOCOLATE BATTER

• 3⁄4 cup butter, melted and cooled
• 2  eggs
• 1 1⁄2 cups sugar
• 2  teaspoons vanilla
• 3⁄4 cup flour
• 1⁄2 cup  cocoa
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  mini chocolate chips (for top of batter)

• COCONUT MIXTURE

• 2 1⁄2 cups  shredded sweetened coconut
• 1⁄4-1⁄3 cup  mini chocolate chip
• 2  tablespoons sugar
• 2  tablespoons white corn syrup
• 1  pinch salt
• 1  teaspoon vanilla
• 1⁄4 cup flour

Directions

1. Set oven to 350°F.
2. Grease an 11 x 7-inch baking pan, then fit with parchment paper to overhang on sides to lift out the brownies after baking.
3. To make the coconut mixture, in a medium bowl, stir all coconut ingredients together with a fork (I use my hands to mix this); mix until "pasty".
4. In another bowl, stir together butter and sugar.
5. Add in eggs and vanilla; mix well to combine.
6. Sift together flour, baking soda and salt, add to the creamed mixture; mix well with a wooden spoon to combine.
7. Pour about 2/3 of the brownie mixture into the pan.
8. Top with all of the coconut mixture, spreading as evenly as possible.
9. Top with spoonfuls of the remaining brownie mixture.
10. Sprinkle 1-1/2 cups mini chocolate chips over top of batter (do not mix in).
11. Bake for about 30-35 minutes.
12. Reduce oven heat to 325°F for the final 10 minutes of baking.
13. Cool and refrigerate for about an hour.
14. Lift out the brownie from the pan lifting out with the overlapping parchment paper.
15. Cut into squares.
16. Delicious!