Preheat oven to 350F (180C). Grease a 9×13-inch (3-L) rectangular baking pan. Stir 1-1/2 cups (375 mL) flour with 1/2 cup (125 mL) brown sugar and 1/4 teaspoon (1 mL) salt. Stir in 1/2 cup (125 mL) butter until crumbly. Press mixture in bottom of prepared pan. Bake in centre of preheated oven until golden, about 15 minutes.
In a small bowl, using a fork, stir cocoa with 2 tablespoons (30 mL) flour, baking powder and 1/2 teaspoon (2 mL) salt. In a large bowl, whisk eggs with 1/4 cup (50 mL) butter, vanilla and 2 cups (500 mL) brown sugar. Whisk in cocoa mixture until blended. Stir in nuts and coconut. Pour mixture over crust. Smooth top.
Reduce heat to 325F (160C). Bake in centre of oven until middle is firm, from 30 to 33 minutes. Place pan on a rack to cool before cutting. Bars will keep well at room temperature for 1 day and can be frozen.
Nutrition (per serving)
Get a real chocolate hit! These bars from Victoria’s Sally Cafe are stuffed with chewy coconut and crunchy hazelnuts too.