Mounds Brownies
Indulge in the ultimate chocolate and coconut dessert with these decadent Mounds Brownies. This recipe layers rich, fudgy brownies with a creamy coconut filling reminiscent of the classic candy bar, all topped with a luscious bittersweet chocolate ganache. Perfectly balanced between sweetness and texture, these brownies are made with pantry staples like semisweet chocolate chips, sweetened condensed milk, and shredded coconut, creating a show-stopping treat in under an hour. Whether you're hosting a gathering or simply treating yourself, these easy-to-make, crowd-pleasing brownies deliver gourmet bakery vibes right from your kitchen. Refrigerate them for a chilled, sliceable masterpiece that pairs beautifully with coffee or ice cream.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1.25 cups semisweet chocolate chips
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoon salt
- 1 14-ounce can sweetened condensed milk
- 1.5 cups shredded sweetened coconut
- 0.5 cup heavy cream
- 1 cup bittersweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the butter and semisweet chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
Stir the granulated sugar into the chocolate mixture until combined. Then, mix in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined. Do not overmix.
Pour the brownie batter into the prepared pan and spread evenly. Bake for about 22-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow to cool completely in the pan.
To prepare the coconut layer, mix the sweetened condensed milk and shredded sweetened coconut in a medium bowl until well combined. Spread the mixture evenly over the cooled brownies.
For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the bittersweet chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth.
Pour the ganache over the coconut layer, spreading it evenly with a spatula. Refrigerate the brownies for at least 2 hours to set.
Once set, use the parchment overhang to lift the brownies out of the pan. Slice into 12 squares and serve.
Nutrition Facts
Calories |
7874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.2 g | 514% | |
| Saturated Fat | 257.6 g | 1288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 1044.3 g | 380% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 848.2 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1652 mg | 127% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 4513 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
