Chocolate Balsamic Coconut Bars

We have a new balsamic vinegar to play with, and boy do we love to play! We realize our postings are far too light on the sweets, so our ventures this time will definitely satisfy that sweet tooth of yours! Check out these beauties! We also love that this recipe is it's butter-free (olive oil instead) and it uses real whole ingredients.

Chocolate Coconut Bars

Chocolate Balsamic Coconut Bars adapted from seasonstaproom.com


1/3 c cocoa powder
1/2 c plus 2 tbs boiling water
2 oz semi-sweet chocolate, finely chopped
3/4 c STM Arbequina Extra Virgin Olive Oil
2 large eggs
2 large egg yolks
1/4 c STM Chocolate Balsamic Vinegar
2 1/2 c sugar
1 3/4 c flour
3/4 tsp salt
2 1/2 oz bittersweet chocolate, coarsely chopped
2 c shredded sweetened coconut
STM Cypress Flake Salt, for sprinkling

Heat oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large bowl, whisk together the cocoa powder and the boiling water until smooth. Add the semi-sweet chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, egg yolks and balsamic vinegar, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with Cypress Flake salt and bake until just set and firm to the touch, about 25 to 30 minutes. The brownies will firm up as they cool, so inserting a toothpick to check for doneness will not work, it will never be clean.) Transfer pan to a wire rack and allow to completely cool before cutting into 2 inch squares.