Mounds Brownies

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Mounds brownies are a sweet treat that mixes chocolate and coconut. They have three layers: brownies, coconut, and chocolate on top. These brownies taste just like the candy bar but are even better because they’re homemade. You can make them with a boxed mix or from scratch.

The recipe is easy to follow. You’ll bake the brownies first, then add a coconut layer, and finish with melted chocolate on top. The result is rich and fudgy. Your family and friends will love these indulgent dessert bars.

Exact Ingredients List

These Mounds brownies need three layers of delicious ingredients. You’ll find everything you need for the brownie base, coconut filling, and chocolate topping listed below.

For the Brownie Layer

You’ll need:

• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 cup melted and cooled butter
• 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

Mix the wet and dry ingredients separately before combining them. This helps create a smooth batter. Don’t forget to add the chocolate chips last for extra chocolatey goodness!

For the Coconut Layer

Gather these items:

• 1 (14 ounce) can sweetened condensed milk
• 1 cup powdered sugar
• 5 cups sweetened shredded coconut flakes

This layer is super easy to make. Just mix everything together in a bowl. The condensed milk and powdered sugar create a sweet, sticky base that holds the coconut flakes together.

For the Topping

You’ll need:

• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• 1 cup semisweet chocolate chips

This simple ganache topping adds a rich chocolate layer to your brownies. Heat the cream and butter first, then add the chocolate chips. Let it sit for a few minutes before stirring to get a smooth, glossy finish.

Instructions

Preheat your oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper.

In a large bowl, whisk together the sugars and eggs until pale. Slowly add melted butter and vanilla, mixing well.

Combine dry ingredients in a separate bowl. Gradually mix into the wet ingredients, then fold in chocolate chips.

Pour the batter into your pan and bake for 25-30 minutes. Let cool completely.

For the coconut layer, mix condensed milk and powdered sugar. Stir in coconut flakes. Spread over cooled brownies and chill for 15-20 minutes.

Heat cream and butter in a saucepan. Remove from heat, add chocolate chips, and let sit. Whisk until smooth.

Pour chocolate topping over coconut layer. Let cool for 30 minutes, then chill for 1-2 hours.

Lift from pan using parchment paper. Cut into squares and enjoy your delicious Mounds brownies!

Possible Substitutes List & Recipe Variations

Want to switch things up with your Mounds Brownies? Try these tasty substitutes and variations:

Brownie Base:

• Use a boxed brownie mix for a quick shortcut
• Swap all-purpose flour for gluten-free flour
• Replace butter with coconut oil for extra coconut flavor

Coconut Layer:

• Try unsweetened coconut flakes for less sweetness
• Use cream of coconut instead of condensed milk
• Add chopped almonds for a crunchy twist

Chocolate Topping:

• Use milk chocolate chips for a sweeter taste
• Try dark chocolate for a richer flavor
• Add a teaspoon of coconut extract to the ganache

Fun Add-ins:

• Mix in 1/2 cup chopped nuts to the brownie batter
• Sprinkle toasted coconut on top for extra texture
• Drizzle caramel sauce over the finished brownies

You can also make mini Mounds brownies by using a muffin tin. Just adjust the baking time to about 15-20 minutes. For a festive touch, add colorful sprinkles or crushed candy canes on top during holidays.

Tips, Tricks & Storing

For the best Mounds brownies, use room temperature eggs. They mix better with other ingredients. To get eggs to room temp quickly, put them in warm water for 5-10 minutes.

Line your pan with parchment paper. This makes it easy to lift out the brownies and cut them neatly. Leave some paper hanging over the sides as handles.

Don’t overmix the batter. Stir just until the flour disappears. Overmixing can make your brownies tough.

To cut clean squares, use a warm knife. Dip it in hot water and wipe dry between cuts. This helps prevent sticking.

Store your brownies in an airtight container at room temperature for up to 4 days. Put wax paper between layers to stop them sticking.

For longer storage, freeze your brownies. Wrap them tightly in plastic wrap, then foil. They’ll stay fresh for up to 3 months. Thaw at room temp before eating.

If you like extra coconut flavor, toast some coconut flakes and sprinkle them on top before adding the chocolate layer.