Rich, indulgent, and irresistibly decadent, these easy Mounds brownies are almost too good to share.
My friend made them last weekend, and I just had to have the recipe. I’ve since made them twice!
They’re like a classic Mounds candy bar in melt-in-your-mouth brownie form. Basically, they’re a love letter to chocolate and coconut.
Fudgy, creamy, sweet, and gorgeous, you won’t find many people who’ll turn them down.
Why You’ll Love These Mounds Brownies
Decadent Layers: Fudgy brownies, creamy coconut, and silky chocolate ganache make each bite a luxurious treat.
Easy to Make: Simple ingredients and straightforward steps make for a show-stopping dessert.
Perfect for Any Occasion: Great for parties, holidays, or satisfying your sweet tooth anytime!
Ingredients
- Butter: For richness and moisture in the brownie base. You’ll also need a little in the topping.
- Sugars: Use granulated sugar to sweeten the brownies and brown sugar for a subtle, caramel-like flavor.
- Salt & Vanilla Extract: Enhance the brownies’ overall flavor and balance the chocolate’s intensity.
- Eggs: The binding agent that also makes the dessert soft and chewy.
- All-Purpose Flour: For tenderness and structure.
- Unsweetened Cocoa Powder: Gives the brownies their deep, rich chocolate flavor without added sweetness.
- Semisweet Chocolate Chips: Fold them into the batter for pockets of gooey melted chocolate in every bite. You’ll also need them for the ganache.
- Coconut Flakes: For the chewy, sweet coconut layer. They give the bars a ton of texture and a slightly tropical flavor.
- Sweetened Condensed Milk & Powdered Sugar: Two other essential ingredients for the creamy coconut layer.
- Heavy Whipping Cream: For the ganache topping. It makes it silky-smooth and luxuriously shiny.
How to Make Mounds Brownies
Homemade brownie recipes often have several steps. Luckily, though, they aren’t typically hard to follow.
That’s definitely the case with these Mounds brownies. Here’s what you’ll do:
1. PREHEAT the oven to 350°F and line a 9×9-inch pan with parchment paper.
2. WHISK the sugars and eggs until pale and thick. Add the melted butter and vanilla, mixing until smooth.
3. COMBINE the flour, cocoa powder, espresso powder, baking powder, and salt. Gradually mix into the wet ingredients until almost combined. Stir in chocolate chips.
4. SPREAD the brownie batter evenly in the pan. Bake for 25-30 minutes, until edges are firm and the top is crackly. Cool completely.
5. MIX the sweetened condensed milk and powdered sugar until smooth. Stir in the shredded coconut until well combined.
6. LAYER the coconut mixture over the cooled brownies. Pat gently and refrigerate for 15-20 minutes.
7. HEAT the heavy cream and butter, remove from heat, add chocolate chips, and let sit for 3-4 minutes. Whisk until smooth.
8. POUR the chocolate topping over the coconut layer and smooth with a spatula. Cool for 30 minutes, then refrigerate for 1–2 hours. Enjoy!
Tips for the Best Mounds Brownies
These aren’t just brownies. They’re a multilayered dream that starts with a rich, fudgy chocolate base that’s so tender it practically melts on your tongue.
But before you start, read these tips for success:
- Don’t overmix. Mix everything by hand with a whisk and spatula. Overmixing will make them cakey.
- Cool completely. Let the brownie layer cool to room temperature before adding the coconut layer. Chill the whole dessert for better cutting.
- Don’t refrigerate immediately. After adding the ganache, let the brownies cool to room temperature. This helps maintain the ganache’s shiny appearance. However, to make cutting easier, pop them in the fridge after that.
- Jazz them up! Besides adding almonds, you can also top the brownies with sea salt or a caramel drizzle. Or try using dark chocolate chips for a richer flavor profile.
How to Store
These brownies store and freeze beautifully. Just be sure to do it properly.
Here’s how:
To Store: Place leftovers in an airtight container in a single layer and refrigerate for up to 7 days.
To Freeze: Wrap individual brownies tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the fridge before serving.
More Decadent Brownies You’ll Love
German Chocolate Brownies
Brownie Batter Poke Cake
Mississippi Mud Brownies
Pumpkin Brownies
Mounds Brownies
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kcalRich, indulgent, and irresistibly decadent, these easy, fudgy Mounds brownies are the ultimate dessert for chocolate and coconut lovers.
Ingredients
- For the Brownie Layer
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
- For the Coconut Layer
1 (14 ounce) can sweetened condensed milk
1 cup powdered sugar
5 cups sweetened shredded coconut flakes
- For the Topping
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.
You could make them “Almond Joy” Brownies by putting almonds between the coconut and frosting.
LOVE this idea Cheri! Thanks so much for sharing 🙂
looks good hope to try it this weekend
Why the expresso powder?
Hi, Christine!
Espresso powder just kind of intensifies the chocolate flavor. You don’t necessarily have to add it, but it will make the brownies extra chocolatey!
can you substitute expresso powder for something else?
Hi Doris!
You can use regular instant coffee granules or simply leave it out 🙂