Mounds Brownies
These Mounds Brownies are a rich and indulgent dessert inspired by the classic chocolate-and-coconut candy. They combine fudgy chocolate brownies with a thick, chewy coconut filling and a smooth, glossy chocolate ganache topping.
The brownie layer is deeply chocolatey, with cocoa powder, espresso powder, and semisweet chocolate chips adding plenty of rich flavor. A sweet coconut mixture made with condensed milk creates the signature chewy center, while the silky chocolate topping finishes every bite beautifully.
If you love the combination of chocolate and coconut, these easy homemade brownies are the perfect dessert for holidays, parties, bake sales, or an everyday sweet treat.
Why Everyone Loves Mounds Brownies
- Rich chocolate flavor: Cocoa powder, espresso powder, and chocolate chips create intensely chocolatey brownies.
- Chewy coconut center: Sweetened shredded coconut and condensed milk make a soft, chewy middle inspired by Mounds candy.
- Smooth chocolate topping: A creamy chocolate ganache adds an elegant finishing layer.
- Perfect texture combination: Fudgy brownies, chewy coconut, and silky chocolate come together in every bite.
- Easy to prepare: The recipe uses simple ingredients and straightforward steps.
- Perfect for chocolate lovers: If you enjoy chocolate-coconut desserts, these brownies are hard to resist.
Ingredients Overview
For the Brownie Layer
- Granulated sugar – Sweetens the brownie batter and contributes to its soft texture.
- Brown sugar – Adds extra moisture and a subtle caramel-like flavor.
- Eggs – Help bind the ingredients together while creating structure.
- Melted butter – Provides richness and helps create a fudgy brownie texture.
- Vanilla extract – Enhances the chocolate flavor.
- All-purpose flour – Provides structure to the brownies.
- Unsweetened cocoa powder – Gives the brownies their deep chocolate flavor.
- Espresso powder – Intensifies the chocolate flavor without making the brownies taste strongly like coffee.
- Baking powder – Provides a small amount of lift.
- Salt – Balances the sweetness and enhances the chocolate flavor.
- Semisweet chocolate chips – Add extra pockets of melted chocolate throughout the brownies.
For the Coconut Layer
- Sweetened condensed milk – Creates a rich, sticky base that binds the coconut together.
- Powdered sugar – Adds sweetness and helps create a smooth coconut filling.
- Sweetened shredded coconut – Provides the chewy coconut texture and signature Mounds-inspired flavor.
For the Chocolate Topping
- Heavy whipping cream – Creates a smooth and creamy chocolate ganache.
- Butter – Adds richness and helps create a glossy finish.
- Semisweet chocolate chips – Melt into the cream to create the smooth chocolate topping.
Variations
- Almond Joy Brownies – Add toasted sliced almonds over the chocolate topping for a delicious almond-and-coconut combination.
- Dark Chocolate Mounds Brownies – Use dark chocolate chips for a deeper, less-sweet chocolate flavor.
- Extra Coconut Brownies – Add a little extra shredded coconut to the filling for an even more intense coconut flavor.
- Chocolate Coconut Pecan Brownies – Add chopped pecans to the coconut layer for extra crunch.
- Toasted Coconut Brownies – Sprinkle toasted coconut over the chocolate topping before it sets.
- Mini Mounds Brownies – Cut the finished dessert into small bite-sized squares for parties and dessert trays.
How to Make Mounds Brownies
1. Prepare the Baking Pan
Preheat your oven to 350°F.
Grease a 9×9-inch baking pan and line it with parchment paper, leaving some parchment hanging over the sides.
This makes it much easier to lift the finished brownies from the pan.
2. Make the Brownie Batter
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture becomes slightly thickened and pale.
Slowly pour in the melted and cooled butter.
Add the vanilla extract and whisk until everything is smooth and well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, espresso powder, baking powder, and salt.
This helps distribute the dry ingredients evenly throughout the brownie batter.
4. Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients.
Stir gently until the batter is about halfway combined.
Add the semisweet chocolate chips and continue mixing just until no visible streaks of flour remain.
Avoid overmixing the batter.
5. Bake the Brownie Layer
Pour the brownie batter into the prepared pan.
Spread it evenly with a spatula.
Bake for approximately 25–30 minutes, or until the edges are firm and the top develops a crackly appearance.
Do not overbake if you want a soft, fudgy brownie layer.
Allow the brownies to cool completely in the pan.
6. Make the Coconut Filling
In a medium bowl, whisk together the sweetened condensed milk and powdered sugar until smooth.
Add the sweetened shredded coconut.
Stir until the coconut is evenly coated and the mixture forms a thick, cohesive filling.
7. Add the Coconut Layer
Spread the coconut mixture evenly over the completely cooled brownies.
Gently press the coconut layer down with a spatula or the back of a spoon to create a firm, even surface.
Refrigerate for approximately 15–20 minutes to help the coconut layer firm up.
8. Make the Chocolate Topping
Place the heavy whipping cream and butter in a small saucepan over low heat.
Heat until hot but not boiling.
Alternatively, you can heat them in a microwave-safe bowl using short 30-second intervals.
Remove from the heat and add the semisweet chocolate chips.
Let the mixture sit undisturbed for approximately 3–4 minutes.
Then whisk until the chocolate is completely melted and the mixture becomes smooth and glossy.
Allow it to cool for about 5 minutes.
9. Add the Chocolate Topping
Pour the chocolate ganache over the chilled coconut layer.
Use a spatula to spread it evenly across the entire surface.
Allow the brownies to cool for approximately 30 minutes.
10. Chill and Slice
Refrigerate the brownies for at least 1–2 hours, or until the chocolate topping has completely set.
Use the parchment paper to carefully lift the dessert from the pan.
Slice into squares using a sharp knife.
Serve chilled or allow the brownies to sit at room temperature for a few minutes before serving.
Pro Tips and Cooking Secrets
Don’t overmix the brownie batter. Mix the batter by hand and stop as soon as the flour disappears. Overmixing can create brownies that are less tender and fudgy.
Cool the brownies completely. The brownie layer must be completely cool before adding the coconut filling. Adding the coconut mixture while the brownies are warm can make the layers difficult to separate.
Chill between layers. Refrigerating the coconut layer before adding the chocolate topping helps create clean, defined layers and makes the dessert easier to slice.
Use a sharp knife for clean cuts. Once the brownies are fully chilled, use a sharp knife and wipe it clean between cuts to create neat, bakery-style squares.
Serving Suggestions
- Serve chilled with a cold glass of milk for a classic chocolate-coconut combination.
- Add a small scoop of vanilla ice cream for an extra indulgent dessert.
- Garnish with toasted coconut flakes for additional coconut flavor and texture.
- Drizzle individual slices with extra melted chocolate for an even richer presentation.
How to Store Mounds Brownies
Store leftover Mounds Brownies in an airtight container.
Keep them refrigerated for the best texture, especially because of the coconut filling and chocolate topping.
You can allow individual pieces to sit at room temperature for several minutes before serving if you prefer a softer brownie.
Place parchment paper between layers when stacking the brownies to prevent them from sticking together.
Can You Freeze Mounds Brownies?
Yes, these brownies can be frozen.
For best results, allow the chocolate topping to fully set before freezing.
Cut the brownies into individual squares and wrap each piece tightly in plastic wrap.
Place the wrapped brownies in a freezer-safe container or bag.
Thaw them overnight in the refrigerator before serving.
Make-Ahead Tips
These brownies are excellent for making ahead because they benefit from chilling.
Prepare the entire dessert the day before serving and refrigerate it overnight.
The extra chilling time allows the brownie, coconut, and chocolate layers to firm up, making the brownies easier to slice and giving the flavors time to come together.
Mounds Brownies FAQs
Why are my Mounds Brownies too soft?
The brownies may need more chilling time. The coconut and chocolate layers need time to firm up, so refrigerate the finished dessert for at least 1–2 hours before slicing.
Can I use unsweetened coconut?
Yes, but the finished brownies will be less sweet and the coconut flavor will be slightly different. Sweetened shredded coconut gives these brownies their classic candy-inspired sweetness and chewy texture.
Can I add almonds to Mounds Brownies?
Absolutely. Adding toasted almonds transforms them into an Almond Joy-inspired brownie with chocolate, coconut, and crunchy almonds.
How do I get clean brownie slices?
Make sure the brownies are thoroughly chilled before cutting. Use a sharp knife and wipe it clean between each cut for neat, defined layers.
Can I use dark chocolate instead of semisweet chocolate?
Yes. Dark chocolate works well if you prefer a richer and slightly less sweet flavor.
Can I make Mounds Brownies ahead of time?
Yes. These brownies are ideal for making ahead. Prepare them the day before and refrigerate overnight for the best texture and easiest slicing.
Mounds Brownies
Equipment
- 9×9-inch baking pan
- parchment paper
- large mixing bowl
- Medium mixing bowl
- whisk
- medium saucepan
- spatula
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
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9-inch baking pan and line it with parchment paper.
- Make the Brownies: 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, until smooth and well combined.
- In a separate bowl, mix the flour, cocoa powder, espresso powder, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until about halfway combined. Add the chocolate chips and mix just until no streaks of flour remain.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until the edges are firm and the top is crackly. Let the brownies cool completely in the pan.
- Make the Coconut Filling: In a medium bowl, whisk the sweetened condensed milk and powdered sugar until smooth. Stir in the coconut until well combined.
- Spread the coconut mixture evenly over the cooled brownies. Pat gently to ensure a firm layer, and refrigerate for 15-20 minutes.
- Make the Topping: In a medium saucepan over low heat (or microwave-safe bowl in 30-second intervals), heat the heavy cream and butter until hot but not scalding.
- Remove the pot from the heat and add the chocolate chips. Stir well, then let sit for 3–4 minutes without stirring. Whisk well until smooth and glossy, and set aside to cool for 5 minutes.
- Pour the chocolate topping over the coconut layer, spreading it evenly with a spatula. Set aside to cool for 30 minutes, then refrigerate for at least 1–2 hours to set completely.
- Use the parchment paper to lift the dessert from the pan. Slice into squares and serve chilled or at room temperature. Enjoy!
