BASE: 1-1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
TOPPING: 1/2 cup cocoa
2 tbsp all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, at room temperature
1 tsp vanilla
2 cups brown sugar
2 cups toasted hazelnuts, coarsely chopped
2 cups shredded sweetened coconut
Preheat oven to 350 degrees. Grease a 9x13 inch rectangular baking pan. Stir 1-1/2 flour, with 1/2 cup brown sugar, and 1/4 tsp salt. Stir in 1/2 cup butter until crumbly. Press mixture in bottom of prepared pan. Bake in centre of preheated oven until golden, about 15 mins.
In a small bowl, using a fork, stir cocoa with 2 tablespoons flour, baking powder and 1/2 tsp salt. In a large bowel, whisk eggs with 1/4 cup butter, vanilla and sugar. Whisk in cocoa mixture until blended. Stir in nuts and coconut. Pour mixture over crust. Smooth top.
Reduce heat to 325F. Bake in centre of oven until middle is firm, from 30 to 33 mins. Place pan to cool on rack before cutting. Bars will keep well at toom temperature for 1 day. Or freeze.
Nutrients per square:
3.5 g protein
15.6 g fat
34.7 g carbohydrates
1.6 mg iron
52 mg calcium
132 mg sodium
2 g fibre