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Coconut and peanut butter brownie bars sliced and lined up.
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5 from 1 vote

Coconut + Peanut Butter Brownie Bars

Prep Time30 minutes
Cook Time1 hour
Cool Time2 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 442kcal
Author: Teri & Jenny

Ingredients

brownie base

  • 1 cup all purpose flour
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces melted bittersweet chocolate (about 3/4 cup)

peanut butter filling

  • 16 ounces cream cheese, softened
  • ½ cup peanut butter
  • ½ cup sugar
  • 1 large egg, beaten
  • ½ cup milk
  • 3 tablespoons sour cream

coconut macaroon topping

  • 1 (14 ounce) bag sweetened, shredded coconut
  • 7 ½ ounces sweetened, condensed milk (about ⅔ cup)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 large egg whites, whipped to a stiff peak

Instructions

  • Preheat oven to 350˚F.
  • brownie base: Place flour, cocoa powder and salt into a mixing bowl and whisk together. In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat together butter and sugar. Scrape down the sides of the bowl and add eggs, one at a time. Add vanilla and continue to mix together. Pour the dry ingredients into the wet ingredients and mix together until completely combined and little to no lumps remain. Fold the melted chocolate into the brownie batter until fully incorporated. Pour the brownie batter into a 9”x13” baking dish lined with parchment and par-bake for 25 minutes. Remove from oven and cool for 10 minutes.
  • Peanut butter filling: In a stand mixer, fitted with a paddle attachment, beat together cream cheese, peanut butter and sugar. Add egg, milk and sour cream and continue to beat together until smooth. (**If mixture is too thick to “pour” add an additional ¼ cup of milk to the mixture.**) Pour peanut butter filling over the par-baked and slightly cooled brownie, spreading evenly over the surface with an offset spatula.
  • Coconut macaroon topping: Place all ingredients, except for the beaten egg whites, into a mixing bowl and stir together until well combined. Fold the egg whites into the coconut mixture until full incorporated. Top the peanut butter filling with an even layer of the coconut macaroon mixture.
  • Place baking dish in the oven and bake for an additional 25 to 30 minutes or until each layer has set and the coconut macaroon mixture has turned golden brown. (**If the topping begins to brown too quickly, loosely tent the surface with foil and continue to bake**)
  • Remove baking dish from the oven and cool completely, about 1 1/2 hrs. to 2 hrs. Cut dessert into bite sized bars and serve.

Notes

  • *Makes 1 (9”x13” pan)

Nutrition

Calories: 442kcal | Carbohydrates: 45g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 77mg | Sodium: 235mg | Potassium: 263mg | Fiber: 3g | Sugar: 37g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg