Mounds Candy Bar Brownies
Indulge in the ultimate dessert mash-up with these Mounds Candy Bar Brownies—where rich, fudgy brownies meet the irresistible charm of creamy coconut and a luscious chocolate glaze. This decadent treat features layers of velvety chocolate brownie, a sweet coconut filling made with shredded coconut and condensed milk, and a shiny, melt-in-your-mouth chocolate topping enhanced with a hint of coconut oil for extra smoothness. Perfect for coconut lovers and chocolate enthusiasts alike, these brownies are easy to make and deliver bakery-quality results right at home. Whether you're baking for a special occasion, a potluck, or simply satisfying your sweet tooth, these Mounds-inspired brownies are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- 3 cups shredded sweetened coconut
- 1.5 cups semisweet chocolate chips (for glaze)
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
In a microwave-safe bowl, melt 1/2 cup of butter and 1 cup of semisweet chocolate chips in 30-second intervals, stirring after each interval until smooth and fully melted. Let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until combined.
Slowly add the cooled chocolate mixture to the sugar and egg mixture, stirring until smooth.
Sift in the flour, cocoa powder, and salt, and fold gently until just combined. Do not overmix.
Pour the brownie batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
In a medium bowl, mix the sweetened condensed milk and shredded sweetened coconut until fully combined. Spread this coconut mixture evenly over the cooled brownies.
In a microwave-safe bowl, combine 1.5 cups of semisweet chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and melted.
Pour the melted chocolate glaze over the coconut layer, spreading it out evenly to cover. Let the brownies set at room temperature until the chocolate firms up, or refrigerate for faster results.
Cut the brownies into 16 squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 48.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 233 mg | 5% | |
*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.
