Chocolate-coconut dessert bars are a delightful treat that combines the rich flavors of chocolate with the tropical taste of coconut. This recipe is perfect for those who love a decadent dessert with a bit of a twist. Inspired by my love for both brownies and coconut macaroons, these bars are a fusion of two classic desserts. They're perfect for a cozy weekend baking session or as a sweet treat to share with friends and family. Plus, they're surprisingly easy to make, even on a busy schedule.

These chocolate-coconut bars are rich and indulgent, making them a perfect standalone dessert. However, if you're looking to pair them with something, a scoop of vanilla ice cream or a dollop of whipped cream would complement the flavors beautifully. For a bit of contrast, serve them with a fresh fruit salad or a simple berry compote. A cup of coffee or a glass of cold milk also makes a great accompaniment, balancing the sweetness of the bars.

Servings: 12

1 cup unsalted butter, melted
2 cups granulated sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 can (14 oz) sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup unsweetened shredded coconut for topping

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.

In a large bowl, mix together the melted butter and sugar until well combined.

Add the flour, cocoa powder, and salt to the butter mixture and stir until smooth.

Beat in the eggs one at a time, then add the vanilla extract. Mix until the batter is smooth and glossy.

Pour the brownie batter into the prepared pan and spread it evenly.

In a separate bowl, combine the sweetened shredded coconut and sweetened condensed milk. Spread this coconut mixture over the brownie layer.

Bake in the preheated oven for 25-30 minutes, or until the coconut layer is lightly golden and set.

While the bars are baking, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.

Once the bars are done baking, remove them from the oven and let them cool slightly.

Pour the chocolate ganache over the cooled bars, spreading it evenly. Sprinkle the unsweetened shredded coconut on top.

Allow the bars to cool completely before cutting into squares.

For a nutty twist, add a handful of chopped almonds or pecans to the coconut layer. If you prefer a darker chocolate flavor, use dark chocolate chips for the ganache. You can also experiment with adding a teaspoon of espresso powder to the brownie batter for a mocha flavor. For a lighter version, use unsweetened coconut and reduce the sugar in the brownie layer by half.

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