It’s only fitting that after talking about the fact that 90% of the food I eat is healthy, I’d throw together a recipe that gets hit with chocolate three times. What can I say? Chocolate has a domino effect with me.
With Memorial Day weekend upon us, summer’s unofficial start is almost here. Food-wise, this means cookouts and picnics with simple, portable desserts. Like these cake bars. I call them cake bars because while they resemble brownies, they’re a bit more, well, cake-like than brownies. They’re not quite as fudge-like, and have a softer edge than a brownie. Essentially, they’re a marriage of brownies and chocolate cake.
I came oh-so-close to frosting these, but quickly realized there’s enough sweetness in the bars to satisfy most. Although, I think a big scoop of vanilla ice cream over top one of these guys would be delightful.
Dark Chocolate Coconut Cake Bars
- 1 1/2 cups granulated sugar
- 2 cups whole wheat flour
- 3/4 cup unsweetened dark cocoa
- 1 1/ tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup canola oil
- 1/2 cup dark chocolate syrup
- 2 cups sweetened flaked coconut
- 1 cup milk or dark chocolate chips
Heat oven to 350 degrees F. Line a 13×9 inch pan with parchment paper; spray paper with baking spray.
In large mixing bowl, stir sugar, flour, cocoa, baking powder, and salt until combined. Add eggs; beat on medium speed until combined. Add milk, canola oil, and syrup; beat on medium speed until smooth. Fold in coconut and chocolate chips.
Spread batter into prepared pan. Bake 20 to 25 minutes or until inserted toothpick comes out nearly clean. Cool completely before cutting. Once cooled, cut into 3 rows by 5 rows for 15 bars.