Black Bottom Slice

I had a yearning to make chocolate squares, so I looked in the Company's Coming "150 Delicious Squares" cookbook, which was sure to have something. I have already made the majority of the squares in that book, especially the chocolate ones, but I managed to find one recipe I had never made before. It is called Black Bottom Slice. It begins with a chocolate shortbread crust, a coconut filling, and a chocolate icing. Sounded simple and quick enough, so I whipped up a batch. The squares do not take long to cool, and I was able to frost them within an hour after they came out of the oven. I put them in the refrigerator overnight to set, and easily cut them the next morning. I do not recommend storing them in the fridge though, they get a little hard, and are better at room temperature. They have a nice chocolate flavor, and a lovely layer of coconut. Even if you are not a coconut fan, you will probably enjoy these squares.

Black Bottom Slice
CRUST
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 cup cold butter or hard margarine, cut into small pieces
FILLING
2 large eggs
1 1/4 cups packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup shredded coconut
3/4 cup chopped walnuts (optional)
ICING
1 1/4 cups icing (confectioner's) sugar
1/4 cup unsweetened cocoa powder
3 Tablespoons butter or hard margarine, melted
5 teaspoons hot coffee

Preheat oven to 350◦F. Line an 8x8 or 9x9 inch pan with parchment paper, if desired, but do not grease the pan.
CRUST: In a medium bowl, combine all ingredients and crumble together. Press firmly into prepared pan. Bake for 15 minutes.
FILLING: In a medium bowl, beat the eggs until frothy. Add the remaining ingredients and mix well. Pour over hot crust. Bake 30 minutes. Cool.
ICING: In a small bowl, beat all ingredients together. Spread over cooled squares.

Paré, Jean. "Black Bottom Slice." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 51.