In my reader, I have amassed quite a collection of blog posts and recipes that I’m dying to try. Unfortunately, that collection grows by the day and I can’t quite keep up. Also, when a stroke of inspiration strikes, there’s no guarantee that an appropriate recipe is already sitting in my files so I go off hunting the internet and alas the list of recipes never gets shorter.
This week, however, I was determined.
After much hemming and hawing, I finally settled on this recipe. Browned butter, chocolate, coconut, and the namesake of the hands-down best Girl Scouts cookie out there. What could go wrong? Nothing, I tell you, nothing. These bars are an exercise in moderation they’re so delicious. They can single-handedly bring a diet crashing down with the first bite of wonderful. The only thing I would change would be to do some kind of caramel drizzle over them to really get the quintessential samoa experience.
I’m drooling just thinking about it.
adapted from honey & jam
Makes one 8×8″ pan.
- 10 tbsp (1 1/4 sticks) unsalted butter
- 1 c dark brown sugar, packed
- 1/4 c granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 1/4 c flour
- 1 1/4 c sweetened flaked coconut
- 1 c bittersweet chocolate chips
Preheat oven to 350F. Line an 8×8 baking dish with aluminum foil.
Brown the butter in a pan over high heat. To do this, stand very close by and wait until it begins to change color and smell nutty. Take off the flame and allow the butter to cool for a few minutes until just warm. Combine with the brown and granulated sugars in a large bowl. Add in the egg, vanilla, and salt and stir with a wooden spoon. Slowly add in the flour, coconut, and chocolate chips until the flour just disappears. Pour into the prepared pan and smooth the top over. Bake 25-30 minutes. The center will still be soft but avoid overbaking. Cool completely before cutting and serving.
Clearly I was too eager to wait for these babies to cool.
Have you taken childhood favorites and changed them up?