How to Make Mounds Brownies

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If you love chocolate and coconut, Mounds brownies might just become your new weakness. Inspired by the classic candy bar, these brownies are rich, gooey, and bursting with layers of flavor and texture. Whether you want to wow your friends or treat yourself to something indulgent, this detailed guide walks you through everything you need to know. Let’s dive in and transform simple ingredients into a decadent dessert.

Why Mounds Brownies Stand Out

Three distinct layers set these brownies apart from your average batch:
– A dense, fudgy chocolate base anchors each bar and satisfies any chocolate craving.
– The coconut layer is sweet, chewy, and creamy—a nod to Mounds’ classic filling.
– A glossy chocolate ganache seals the deal, balancing sweetness and adding a touch of elegance.

What makes this recipe so appealing? It’s easy enough for weeknight baking, yet impressive enough for special occasions. Plus, you probably already have most of the ingredients in your pantry.

Ingredients

Here’s everything you’ll need to create Mounds brownies at home. Feel free to refer to the table for a handy overview.

Quantities

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• ½ cup light brown sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips (divided)
• 1 can (14 oz) sweetened condensed milk
• 1 cup powdered sugar
• 2 cups sweetened shredded coconut
• ½ cup heavy whipping cream

Step-by-Step Instructions

You don’t need special equipment; just a mixing bowl, whisk, spatula, and a sturdy 9×9-inch baking dish.

1. Prep Your Pan and Preheat

Start by lining your 9×9-inch pan with parchment paper for easy removal. Preheat your oven to 350°F (175°C). Grease the pan edges if desired.

2. Mix the Brownie Base

• Melt butter in a microwave-safe bowl. Let it cool slightly.
• Whisk in the granulated sugar, brown sugar, and salt until smooth.
• Add in vanilla and eggs. Beat until light and glossy.
• Sift the cocoa powder and flour together to avoid lumps.
• Fold in the dry mixture until just a few streaks remain—avoid overmixing.
• Stir in half the chocolate chips to distribute pockets of chocolate throughout.

Spread the batter evenly in the pan. For best texture, tap the pan on your counter to release any air bubbles.

3. Bake the Brownies

Bake for 25-30 minutes. The top should look set and crackly, with firm edges. A toothpick inserted toward the center should come out with moist crumbs, not wet batter. Let the brownies cool to room temperature in their pan before the next step. This prevents the coconut filling from melting into the base.

4. Coconut Layer

• In a big bowl, whisk sweetened condensed milk and powdered sugar until no lumps remain.
• Fold in the shredded coconut until fully coated and sticky.
• Once the brownies have cooled, spread the coconut mixture over the top. Using an offset spatula helps you achieve an even, compact layer.

Chill the pan in the fridge for about 20 minutes. This helps the coconut set for the final, silky ganache topping.

5. Chocolate Ganache

• In a small saucepan, heat heavy whipping cream until it just begins to simmer (don’t let it boil).
• Remove from heat and add the remaining chocolate chips. Let sit undisturbed for a few minutes.
• Whisk until smooth and glossy.

Pour the ganache over the chilled coconut layer. Tilt the pan to let it flow into every corner, then gently smooth the surface with your spatula.

Let the brownies cool at room temperature for 30 minutes, then refrigerate for 1–2 hours to finish setting. This step ensures clean slices and well-defined layers.

Expert Tips for Perfect Mounds Brownies

• Work the layers patiently: Let each layer chill and firm up before moving to the next to achieve clean, bakery-style bars.
• Don’t overbake: Brownies keep cooking after you remove them from the oven. Aim for slightly underdone in the center for maximum fudginess.
• Use quality chocolate: High-quality cocoa powder and real chocolate chips elevate the whole dessert.
• Experiment with toppings: Sprinkle flaky sea salt, toasted coconut, or crushed almonds over the ganache for extra flavor and texture.
• Cut with a hot knife: Run a sharp knife under hot water, dry, then slice. Wipe between each cut for the neatest presentation.

Serving and Variations

Mounds brownies don’t require much more than a plate and a fork, but there’s room for creativity:

• Serve chilled for distinct, clean layers, or at room temperature for ultra-gooey bites.
• Add a scoop of vanilla ice cream for a brownie sundae twist.
• Mix in extra chocolate chips or chopped nuts to the base for more crunch.

Prefer Almond Joy over Mounds? Press roasted almonds into the coconut before pouring the ganache.

How to Store and Freeze

Storing these brownies is simple. Here’s how to keep them fresh and delicious days after baking:

Refrigerator

• Place brownies in an airtight container in a single layer.
• Store in the fridge up to a week. This helps the coconut stay firm and the ganache glossy.

Freezer

• Cut fully chilled brownies into squares.
• Wrap each square tightly in plastic wrap, then in foil.
• Transfer to a freezer-safe bag or container and freeze for up to 3 months.
• Thaw overnight in the refrigerator for best texture.

Frequently Asked Questions

Can I use unsweetened coconut?
Sweetened shredded coconut gives the best texture and taste. If using unsweetened, add an extra tablespoon of powdered sugar and increase condensed milk slightly.

What can I swap for sweetened condensed milk?
Full-fat coconut milk thickened with extra powdered sugar can work in a pinch, but the classic taste comes from sweetened condensed milk.

Do I need a stand mixer?
Not at all. Mixing by hand develops the ideal texture and keeps cleanup simple.

Can I double the recipe?
Yes. Use a 9×13-inch pan and keep an eye on baking time, adding a few minutes if needed.

Making Mounds brownies is straightforward, but every bite is impressive. From the soft chocolate base to the dense, creamy coconut and that dreamy, shiny ganache—each layer is essential and satisfying. Once these brownies hit the table, they tend to vanish fast. Save yourself a couple of squares before sharing. They’re worth it.

Mounds Brownies

⭐⭐⭐⭐⭐

4.6 from 12 votes

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Course: Dessert / Cuisine: American

Prep Time 30 minutes

Cooking Time 40 minutes

Servings 12 servings

Calories 642 cal

Rich and indulgent. Irresistibly decadent. These easy, fudgy Mounds brownies are the ultimate dessert for chocolate and coconut lovers.

Ingredients

• 2/3 cup unsweetened cocoa powder
• 1 cup semisweet chocolate chips
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup butter, melted and cooled
• 5 cups sweetened shredded coconut flakes
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 2 large eggs
• 1 teaspoon espresso powder
• 1 cup all-purpose flour
• 1/2 cup heavy whipping cream
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon butter
• 1 cup powdered sugar
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9-inch baking pan and line it with parchment paper.
2. 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.
3. In a separate bowl, mix the flour, cocoa powder, espresso powder, baking powder, and salt.
4. 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.
5. 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.
6. 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.
7. Spread the coconut mixture evenly over the cooled brownies. Pat gently to ensure a firm layer, and refrigerate for 15-20 minutes.
8. 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.
9. 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.
10. 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.
11. Use the parchment paper to lift the dessert from the pan. Slice into squares and serve chilled or at room temperature. Enjoy!