Nanaimo Party Squares Recipe

Dainty Trays are a staple during the holiday season and this Nanaimo Party Square takes the Canadian classic treat and elevates it to extravagant with the addition of a layer of fudgy brownie! Make these for your next gathering and watch everyone swoon!

🎅 Nanaimo Party Squares (makes 12 large squares) 🎅

Ingredients:
Nanaimo Base:
1/2 cup + 2 tablespoons unsalted butter
1/2 cup cocoa powder, sifted
1/2 cup granulated sugar
1 egg
1/4 teaspoon pure vanilla extract
3 1/4 cups graham cracker crumbs
1 cup unsweetened shredded coconut

Chocolate Brownies:
1 cup + 2 tablespoons unsalted melted butter
2 tablespoons vegetable oil
2 1/2 cups granulated sugar
4 eggs
1 egg yolk
1 tablespoon pure vanilla extract
1 1/4 cups all purpose flour
1 cup cocoa powder
1/4 teaspoon salt

Nanaimo Filling:
3 1/4 cups icing sugar
2/3 cup unsalted butter, room temperature
1/4 cup vanilla custard powder or vanilla pudding powder
1/4 cup whole (3.25%) milk
4 drops yellow gel food colouring

Chocolate Topping:
1 cup (220 g) chopped dark baking chocolate
2 tablespoons unsalted butter, room temperature

Garnish (optional):

1 cup (220 g) yellow chocolate melting wafers
1/2 cup unsweetened shredded coconut

Method:
Nanaimo Base:

1. Preheat the oven to 350℉. Spray a 13- x 9-inch baking dish with cooking spray. Line it with parchment paper.
2. In a small saucepan over low heat, melt the butter. In a small bowl, whisk together the cocoa powder and sugar, then add it to the saucepan. Stir to combine. In the same small bowl, whisk together the egg and vanilla. Slowly pour into the saucepan while whisking constantly. Stir the mixture over low heat for about 2 to 3 minutes, or until it thickens.
3. Remove from the heat. Add the graham cracker crumbs and coconut. Stir to combine. Transfer the Nanaimo Bar Base to the prepared baking dish and press firmly to create an even layer.

Chocolate Brownies:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the melted butter oil, and sugar on high speed for 1 minute. Add the eggs, egg yolk, and vanilla and whip on medium-high speed for an additional minute, or until the mixture becomes lighter in colour.
2. Remove the bowl from the mixer and sift the flour and cocoa powder into the wet ingredients. Add the salt. Using a spatula, gently fold in the dry ingredients until just combined. Do not overmix.
3. Pour the batter over the Nanaimo Base. Using an offset spatula or the back of a spoon, spread it into an even layer. Bake for 30 to 40 minutes or until a knife inserted in the middle comes out almost clean with moist crumbs (you don't want a clean knife for fudgy brownies). Let cool to room temperature.

Nanaimo Filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and vanilla custard powder on medium speed until combined. Reduce the speed to low. Slowly add the milk, 1 tablespoon at a time, until the mixture is smooth and creamy. Add the food colouring and beat until the colour is uniform.
2. Using an offset spatula, spread the filling over the Chocolate Brownies in an even layer. Cover and place in the fridge for about 30 minutes to set.

Chocolate Topping:

1. In a medium heat-resistant bowl, melt the chocolate and butter in the microwave in 30-second intervals, stirring after each interval, until the mixture is smooth.
2. Once cool but malleable, pour the Chocolate Topping over the Nanaimo Filling. Using an offset spatula, spread it into an even layer. Cover and return to the fridge for at least 1 hour to set.

Assembly:

1. Transfer the squares to a cutting board by lifting the edges of the parchment paper. Pull the parchment paper away from the sides of the squares. Using a sharp chef's knife, cut into 12 equal squares.
2. In a medium heat-resistant bowl, melt the chocolate wafers (if using) in the microwave in 30-second intervals, stirring after each interval, until smooth. Transfer to a piping bag and cut off the tip. Drizzle half of each square with chocolate and immediately top with a sprinkle of coconut, if using.
3. store in an airtight container in the fridge for up to 1 week. Remove from the fridge 30 minutes before serving.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.