Queen Anne Squares

A recipe for Queen Anne Squares for #FoodieExtravaganza’s Chocolate event! A brownie-like chocolate base is topped with a coconut layer and chocolate frosting for quite the decadent treat.

#FoodieExtravaganza

I am sharing Queen Anne Squares from Newfoundland for this month’s #FoodieExtravaganza Chocolate theme! What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? The host for the month (this time it is Kathleen of Fearlessly Creative Mammas) looks at The Nibble and pick something off of their list. She decided on Chocolate for National Chocolate Day on October 28th.

There are actually two other days that incorporate chocolate in October- the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. Other foods celebrated in October include potatoes, nuts, pierogi, vodka, cookies, pork, chili, and pasta. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Queen Anne Squares

I first came across Queen Anne Squares on Rock Recipes and was immediately drawn to the rich and decadent layers. These sweet bars from Newfoundland, an island off the east coast of mainland Canada, can be found in local bakeries and around the holidays. They have a chocolate, brownie-like base that is covered with a creamy coconut sweetened condensed milk layer before baking in the oven to set. Once cooled completely to room temperature, a creamy chocolate frosting is spread over the top before cutting into squares for serving.

When making the chocolate frosting, add just enough milk to create a light and smooth texture. If you accidentally add too much, mix in a little more powdered sugar or cocoa powder to get the right balance.

Make sure the chocolate and coconut layers are completely cooled to room temperature before covering with the chocolate frosting. If the bars are still hot, the frosting will melt and become a sticky mess.

Check out what everyone else made with chocolate:

• Holy Mole Pork Stew from Culinary Adventures with Camilla
• Kahlua Chocolate Cake from Making Miracles
• Queen Anne Squares from Tara’s Multicultural Table
• Hot Fudge Cheesecake Brownies from Cookaholic Wife
• Chocolate Blintzes from Sew You Think You Can Cook
• Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
• Slow Cooker Chicken Mole from Caroline’s Cooking
• Simple Chocolate Cake from Passion Kneaded
• Chocolate Rugelach from Hardly a Goddess
• Marshmallow Turtle Bars from Food Lust People Love

Queen Anne Squares Recipe

Adapted from Rock Recipes

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5 from 5 votes

Queen Anne Squares

A recipe for Queen Anne Squares for #FoodieExtravaganza's Chocolate event! A brownie-like chocolate base is topped with a coconut layer and chocolate frosting for quite the rich and decadent treat.

Course Dessert

Cuisine Canadian

Keyword canada, canadian, chocolate, coconut, dessert, frosting

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 1 9x13 inch Pan

Ingredients

Chocolate Brownie Layer:

• 1 cup (226 grams) unsalted butter softened at room temperature
• 1 cup (210 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (215 grams) all-purpose flour
• 1/2 cup (35 grams) unsweetened cocoa powder
• Pinch salt

Coconut Layer:

• 3 cups (120 grams) shredded, dried unsweetened coconut
• 1 (14 ounce, 397 gram) can sweetened condensed milk
• 1 large egg white
• 1 teaspoon vanilla extract

Chocolate frosting:

• 3 cups (360 grams) powdered sugar
• 1/3 cup (25 grams) unsweetened cocoa powder
• 6 tablespoons (90 grams) unsalted butter softened at room temperature
• 1 teaspoon vanilla extract
• 3-4 tablespoons (44-60 ml) milk

Instructions

• Preheat oven to 350˚F (180˚C). Line a 9x13 inch (23x33 cm) baking dish with parchment or lightly grease.

To make the chocolate brownie layer:

• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
• In a medium bowl, whisk together the flour, cocoa powder, and salt. Beat into the butter mixture until just combined with no streaks remaining.
• Carefully spread the chocolate batter in the prepared baking pan in an even layer.

To make the coconut layer:

• Clean the bowl and beat together the coconut, condensed milk, egg white, and vanilla extract until combined.
• Scatter evenly across the chocolate layer in the pan. Gently smooth with a spoon or offset spatula.
• Bake in the preheated oven until set and the edges are golden, 25-30 minutes. Allow to cool completely to room temperature.

To make the chocolate frosting:

• In the bowl of a stand mixer fitted with a whisk attachment or a large bowl, beat together the powdered sugar, cocoa powder, butter, and vanilla extract. Slowly add the milk to create a light and smooth, spreadable frosting.
• Spread the frosting evenly over the cooled chocolate and coconut layers before cutting into small squares for serving.