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mounds brownies

Mounds Brownies

angela
These Mounds Brownies feature rich, fudgy chocolate brownies layered with a sweet coconut filling and finished with a smooth semisweet chocolate ganache topping. Chill the layers together for a decadent dessert inspired by Mounds candy.
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Cook Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American

Equipment

  • 9x9-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!

Notes

Mix the brownie batter by hand to avoid overmixing.
Let the brownie layer cool completely before adding the coconut layer. Then, be sure to chill the whole dessert before serving for the best taste and texture.
Add toasted almonds on top for an Almond Joy-inspired dessert.
Keyword chocolate coconut brownies, coconut brownies, coconut chocolate dessert, Mounds brownies, Mounds dessert