Mounds Brownies Recipe
Introduction
Mounds Brownies combine rich chocolate brownies with a luscious coconut filling and a glossy chocolate topping. This indulgent treat is perfect for anyone who loves the classic combination of chocolate and coconut in a fudgy, layered dessert.
Ingredients
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 cup butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 cup powdered sugar
- 5 cups sweetened shredded coconut flakes
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- 1 cup semisweet chocolate chips (for topping)
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9-inch baking pan and line it with parchment paper.
- Step 2: In a large bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thickened and pale. Slowly pour in the melted butter, followed by the vanilla extract, mixing until smooth.
- Step 3: In a separate bowl, combine the flour, cocoa powder, espresso powder, baking powder, and salt.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until about halfway combined. Fold in the 1/2 cup chocolate chips and mix just until no flour streaks remain.
- Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until the edges are firm and the top looks crackly. Let cool completely in the pan.
- Step 6: In a medium bowl, whisk together the sweetened condensed milk and powdered sugar until smooth. Stir in the shredded coconut until fully combined.
- Step 7: Spread the coconut filling evenly over the cooled brownies. Pat gently to form a firm layer, then refrigerate for 15-20 minutes.
- Step 8: To make the topping, heat the heavy cream and butter in a medium saucepan over low heat until hot but not boiling, or microwave in 30-second intervals.
- Step 9: Remove from heat and add 1 cup chocolate chips. Stir well, then let sit for 3–4 minutes without stirring. Whisk until smooth and glossy, then let cool for 5 minutes.
- Step 10: Pour the chocolate topping over the coconut layer, spreading evenly with a spatula. Let cool for 30 minutes, then refrigerate for 1–2 hours to set completely.
- Step 11: Use the parchment paper to lift the brownies from the pan. Slice into squares and serve chilled or at room temperature. Enjoy!
Tips & Variations
- For extra richness, use dark chocolate chips instead of semisweet in both the batter and topping.
- If you prefer a less sweet coconut layer, reduce the powdered sugar slightly.
- Adding a pinch of sea salt on top of the chocolate finish enhances the flavor contrast beautifully.
- To save time, prepare the topping while the brownies bake and cool.
Storage
Store the brownies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months, thawing in the fridge overnight before serving. Serve chilled or at room temperature for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend, and ensure your cocoa powder and other ingredients are gluten-free certified.
Can I use fresh coconut instead of shredded flakes?
Fresh coconut has more moisture and may affect the filling’s texture. For best results, stick to sweetened shredded coconut flakes or thoroughly drain fresh coconut.
Print
Mounds Brownies Recipe
- Total Time: 3 hours 20 minutes
- Yield: 16 brownies 1x
Description
Decadent Mounds Brownies combine rich, fudgy chocolate brownie layers with a luscious coconut filling inspired by the classic Mounds candy bar. Topped with a glossy chocolate ganache, these brownies deliver a perfect balance of chocolate and coconut in every bite, making them an irresistible treat for dessert lovers.
Ingredients
Scale
Brownie Base
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 cup butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
Coconut Filling
- 1 (14 ounce) can sweetened condensed milk
- 1 cup powdered sugar
- 5 cups sweetened shredded coconut flakes
Chocolate Topping
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan thoroughly, then line it with parchment paper for easy removal of the brownies later.
- Mix Brownie Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is slightly thickened and pale. Slowly stream in the melted butter and vanilla extract, whisking until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, and salt to ensure even distribution.
- Make the Brownie Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until the batter is about halfway combined. Fold in the semisweet chocolate chips carefully until no streaks of flour remain, being careful not to overmix.
- Bake the Brownies: Pour the finished batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are firm and the top surface is crackly. Allow the brownies to cool completely in the pan.
- Prepare Coconut Filling: In a medium bowl, whisk together the sweetened condensed milk and powdered sugar until smooth. Stir in the shredded coconut flakes until the mixture is well combined and holds together.
- Apply Coconut Layer: Spread the coconut filling evenly over the cooled brownie base. Press down gently to form a firm layer. Refrigerate the pan for 15 to 20 minutes to help the layer set.
- Make Chocolate Ganache: In a medium saucepan over low heat (or in a microwave-safe bowl in short bursts), warm the heavy whipping cream and butter until hot but not boiling. Remove from heat and add the semisweet chocolate chips. Let sit for 3–4 minutes without stirring to melt the chocolate, then whisk vigorously until the ganache is smooth and glossy. Allow it to cool for 5 minutes.
- Top Brownies with Ganache: Pour the warm chocolate ganache evenly over the firm coconut layer, spreading carefully with a spatula. Let the pan sit at room temperature for 30 minutes before refrigerating it for at least 1 to 2 hours to fully set.
- Serve: Once set, use the parchment paper to lift the brownies from the pan. Slice into squares and serve chilled or at room temperature. Enjoy this rich and coconut-filled treat!
Notes
- For best results, ensure the brownies are fully cooled before adding the coconut layer to prevent melting.
- If you prefer a more intense chocolate flavor, increase cocoa powder by 1-2 tablespoons.
- Use sweetened shredded coconut to replicate the classic Mounds bar texture and sweetness.
- You can substitute semi-sweet chocolate chips with dark chocolate chips if desired.
- Store brownies covered in the refrigerator for up to 5 days.
- Allow brownies to come to room temperature for easier slicing if refrigerated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Mounds brownies, coconut brownies, chocolate coconut dessert, homemade Mounds bar, fudgy brownies with coconut
