Newfoundland Queen Anne Squares
Ingredients
For the Bottom Layer:
- ⅔ cup butter, melted
- ⅔ cup dark or light brown sugar
- 1 cup all-purpose flour
- 4 tbsp. cocoa
- 1 tsp. vanilla extract
- 1 extra-large or 1-½ medium eggs
For the Coconut Layer:
- 1 14-ounce can sweetened condensed milk
- 2 cups dried unsweetened medium or fine cut coconut
- 1 tsp. vanilla extract
For the Chocolate Frosting:
- 2 cups confectioners’ sugar
- 3 tbsp. cocoa
- 1 tsp. vanilla
- 2 or 3 tbsp. milk
- ¼ cup butter
Instructions
To make the bottom layer:
- In a medium bowl, mix together all ingredients until smooth.
- Spread evenly into the bottom of a lightly greased and parchment paper lined 9 × 9-inch baking pan.
To prepare the coconut layer:
- Pre-heat the oven to 350°F.
- In a medium bowl, mix together the 3 ingredients until completely blended.
- Drop, by heaping teaspoons, onto the cake batter layer.
- Spread out carefully with an offset spatula, if available; try not to disturbe the bottom layer of the dessert while spreading out the coconut layer.
- Place in the pre-heated oven and bake for 25 to 30 minutes.
- Remove from the oven and allow to cool completely before adding the chocolate frosting on top.
To make the chocolate frosting:
- In a medium bowl, beat together the confectioners' sugar, cocoa, vanilla butter and a little of the milk.
- Add only enough milk to bring the frosting to a smooth but spreadable consistency.
- A frosting that is a bit on the thick consistency side works best here.
- Spread on the cooled cookies and cut into squares or bars.
Notes
These can be made ahead and covered with aluminum foil and placed in the refrigerator; alternatively, this dessert can be frozen if covered with not only the aluminum foil but also a plastic storage bag.