Rich, indulgent, and irresistibly decadent, Mounds Brownies bring the beloved flavors of the classic Mounds candy bar into a delectable brownie form. Combining deep chocolate with sweet, chewy coconut, these brownies are a perfect treat for any occasion. Whether you’re hosting a party, celebrating a holiday, or simply craving something sweet, these brownies are sure to impress.
Why You’ll Love These Mounds Brownies
Decadent Layers
Each bite offers a harmonious blend of fudgy chocolate, creamy coconut, and luscious chocolate ganache. The combination creates a multi-layered treat that’s both satisfying and luxurious.
Easy to Make
With straightforward steps and common ingredients, this recipe is perfect for bakers of all levels. You don’t need to be a pastry chef to create these show-stopping brownies.
Versatile and Perfect for Any Occasion
From casual gatherings to special celebrations, these brownies fit seamlessly into any setting. They’re also a great option for gifting to friends and family who appreciate homemade sweets.
Ingredients
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (90g) semisweet chocolate chips
For the Coconut Layer:
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups (150g) sweetened shredded coconut
- 1 cup (120g) powdered sugar
For the Chocolate Ganache:
- 1 cup (240ml) heavy whipping cream
- 8 ounces (225g) semisweet chocolate chips
- 2 tablespoons (28g) unsalted butter
How to Make Mounds Brownies
1. Prepare the Brownie Base
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is pale and thick. Stir in the melted butter and vanilla extract until smooth.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semisweet chocolate chips.
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
2. Create the Coconut Layer
In a medium bowl, combine the sweetened condensed milk and powdered sugar. Mix until smooth and creamy. Gently fold in the shredded coconut until well distributed.
Spread the coconut mixture evenly over the cooled brownie layer. Press down lightly to ensure it adheres to the brownies. Refrigerate for about 15-20 minutes to set the coconut layer.
3. Make the Chocolate Ganache
In a small saucepan, heat the heavy whipping cream and unsalted butter over medium heat until it begins to simmer. Remove from heat and add the semisweet chocolate chips. Let the mixture sit for 3-4 minutes to allow the chocolate to melt.
Whisk the chocolate and cream together until the ganache is smooth and glossy. Pour the ganache evenly over the chilled coconut layer, smoothing it with a spatula.
Allow the ganache to set at room temperature for about 30 minutes before transferring the brownies to the refrigerator. Chill for an additional 1-2 hours to ensure the ganache is firm.
4. Serve and Enjoy
Once fully chilled, lift the brownies out of the pan using the parchment overhang. Cut into squares and serve. Enjoy the rich combination of chocolate and coconut in every bite!
Tips for the Best Mounds Brownies
Handle the Batter Gently
Avoid overmixing the brownie batter. Stir until ingredients are just combined to maintain a fudgy texture.
Chill Properly
Ensure each layer cools completely before adding the next. This helps prevent layers from blending together and maintains distinct textures.
Enhance the Flavor
Consider adding a pinch of sea salt on top of the ganache for a delightful contrast. Alternatively, sprinkle toasted coconut for extra crunch.
Cutting Perfect Squares
Use a sharp knife to cut the brownies. For cleaner cuts, wipe the knife between each slice.
How to Store Mounds Brownies
Storing
Place the brownies in an airtight container. Keep them at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for longer storage.
Freezing
Individually wrap each brownie square in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator before serving for the best texture.
Variations to Try
Almond Topping
Add sliced almonds on top of the ganache before it sets for an extra layer of crunch and flavor.
Dark Chocolate Chips
Replace semisweet chocolate chips with dark chocolate for a more intense chocolate experience.
Caramel Drizzle
Swirl caramel sauce into the ganache for a sweet and buttery kick.
Vegan Option
Substitute butter with coconut oil, use a plant-based milk for the ganache, and ensure all other ingredients are vegan-friendly.
Frequently Asked Questions
Can I use different types of chocolate?
Yes! Feel free to experiment with milk chocolate, white chocolate, or even a mix for varied flavors.
What if I don’t have sweetened shredded coconut?
You can use unsweetened coconut and add a bit more sugar to maintain sweetness, or try coconut flakes for a different texture.
How should I store leftovers?
Store them in an airtight container to keep them fresh. Refrigerating is best for maintaining their shape and flavor.
Mounds Brownies are a delightful twist on traditional brownies, offering layers of rich chocolate and sweet coconut that are sure to satisfy any dessert craving. With simple ingredients and easy steps, you can create these luxurious treats at home. Perfect for any occasion, these brownies are sure to become a favorite in your recipe collection. Give them a try and indulge in their irresistible goodness!
Mounds Brownies
Rich, indulgent, and irresistibly decadent, these easy Mounds brownies are the ultimate dessert. They are perfect for chocolate and coconut lovers.
Ingredients
- 1 1/2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 1 cup granulated sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup powdered sugar
- 1 cup semisweet chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 large eggs
- 1 tablespoon butter
- 1 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 5 cups sweetened shredded coconut flakes
- 1/4 cup packed brown sugar
- 1 cup butter, melted and cooled
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9-inch baking pan. Line the pan with parchment paper.
- Make the Brownies: In a large bowl, whisk the granulated sugar, brown sugar, and eggs. Continue whisking until the mixture is slightly thickened and pale. Slowly pour in the melted butter. Add the vanilla. Mix until the batter is smooth and well combined.
- In a separate bowl, mix the flour and cocoa powder. Add the espresso powder. Then add the baking powder and salt.
- Gradually add the dry mixture to the wet ingredients. Stir gently until about halfway combined. Add the chocolate chips. Mix just until no streaks of flour remain.
- Pour the batter into the prepared pan. Spread it evenly. Bake for 25-30 minutes. Ensure 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. Then, stir in the coconut. Mix until well combined.
- Spread the coconut mixture evenly over the cooled brownies. Pat gently to ensure a firm layer. Refrigerate for 15-20 minutes.
- Make the Topping: In a medium saucepan over low heat, heat the heavy cream and butter. Alternatively, use a microwave-safe bowl and heat in 30-second intervals. Heat until hot but not scalding.
- Remove the pot from the heat. Add the chocolate chips. Stir well. Let sit for 3–4 minutes without stirring. Whisk well until smooth and glossy. Set aside to cool for 5 minutes.
- Pour the chocolate topping over the coconut layer. Spread 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. Serve chilled or at room temperature. Enjoy!
