Queen Anne Squares Recipe

Season's Greetings everyone! I've been down and out for the last couple of weeks with a bad toothache and its following complications, but thankfully it has been sorted out before the Christmas festivities. Although this year will be different than most, December for me is a time for family, friends, celebrations, and of course, food. Like many others around the world, one of the main events this month is our annual cookie exchange, where friends can come together and share their best treats. This year, I discovered Queen Anne Squares on rockrecipes.com and they immediately called my name. These squares are made up of a brownie-like base, sweet coconut filling, and topped with a rich chocolate fudge icing- indulgent and delicious! If you like Bounty chocolate bars and want to try something new, this one is definitely for you.

What you will need:

Cocoa powder: Use a good quality, unsweetened cocoa powder to bring out the best chocolate flavor.

Desiccated dry coconut: Use unsweetened, dry coconut for this recipe or else the filling will be too sweet.

Condensed milk: The coconut is mixed with condensed milk and vanilla essence, which creates a perfectly gooey filling.

Tip to making the perfect squares: When adding layers to any unbaked cookie bar recipe, spoon the filling all over the surface of the bottom layer before leveling. This ensures even distribution of the weight and helps get even layers throughout the baked cookies.

A short video on making the squares:https://youtu.be/8cqXDe0Sfx8

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Queen Anne Cookies Recipe

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 25 pieces

Ingredients:

For the brownie layer:

• Butter: 2/3 cup or 150 g, melted

• Brown sugar: 2/3 cup

• Flour: 1 cup

• Cocoa powder: 4 Tbsp

• Vanilla extract: 1 Tsp

• Egg: 1 large or 1 1/2 medium

For the coconut layer:

• Condensed milk: 1 can (300 ml)

• Desiccated coconut: 2 cups, unsweetened

• Vanilla extract: 1 Tsp

For the chocolate frosting:

• Icing sugar: 2 cups

• Cocoa powder: 4 Tbsp

• Vanilla extract: 1 Tsp

• Milk: 3 Tbsp

• Butter: 1/4 cup or 50 g

Instructions:

Preheat the oven to 180C/350F.

To make the bottom layer

1. Beat together all the ingredients until smooth, then spread evenly into the bottom of a lightly greased and parchment paper-lined 9×9 inch baking pan.

To prepare the coconut layer

1. Mix together the coconut, vanilla, and condensed milk until completely blended then drop by heaping teaspoonfuls onto the cake batter layer. Spread out carefully.

2. Bake at 180C/35 F for 25 -30 minutes. Cool completely before adding the chocolate frosting on top.

To make the chocolate frosting

1. Beat together the icing sugar, cocoa, vanilla butter, and a little of the milk.

2. 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.

3. Spread on the cooled cookies and cut into squares or bars.

Calories don't count during Christmas!!