I come from a long line of awesome ladies. This recipe was passed down from one of them.–Erin Bolger
LC Yum Yum Squares? Note
Yes, we know. The title “Yum Yum Squares” isn’t exactly, uh, sophisticated. But tell us, how can you not be happy–nay, giddy–when tucking into an obscenely rich and coconutty brownie that bears a name like that? Exactly. These ridiculously sweet little treats are most appropriate for those who embrace their inner child, an incurable sweet tooth, and brownies that fall squarely on the fudgy camp.
Yum Yum Squares
- Quick Glance
- 15 M
- 35 M
- Makes about 16 squares
- 1/2 cup butter, softened
- 2 tablespoons plus 1 cup brown sugar, packed
- 1 1/4 cups all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, it’s up to you)
- 1 cup walnut pieces (optional)
- 1. Preheat the oven to 350°F (175°C).
- 2. Beat the butter and just 2 tablespoons of the brown sugar until the mixture is light and fluffy. Stir in the flour. Press the mixture into an 8-inch square pan.
- 3. Combine the eggs, salt, vanilla, and the remaining brown sugar and mix well. Stir in the coconut and walnuts, if using, and pour the mixture on top of the crust, smoothing the surface so it’s even.
- 4. Bake for 25 minutes, perhaps a touch longer, until the top is a rather rich shade of golden brown and a tester inserted in the center comes out with just a few crumbs clinging to it. Place the pan on a wire rack and let the mass of coconutty goodness cool slightly before slicing it into 16 two-inch squares. (We mean what we say about letting them cool somewhat. If you try to slice the bars while they’re still too warm, you’ll have a gooey mess on your hands.) You know what to do from here.