Mounds Brownies (dark chocolate and coconut)

Mounds Brownies are a nod to the classic candy bar with rich, fudgy dark chocolate brownie stuffed with a sweet, shredded coconut filling.

Originally posted September 3, 2012. Photos and content updated December 8, 2019 to improver reader experience.

I am a lover of rich, fudgy brownies. Notsomuch the cakey kind. What kind do you like? Corners? Middle pieces? It seems everyone I know likes the corner pieces. Me? Give me those center, all-edge pieces!! Ooey, gooey deliciousness. Did I mention they have to be fudgy?? Because they do.

And these brownies – are stuffed with a layer of sweet, shredded coconut. Very much like it’s namesake, the Mounds candy bar. One of my all-time favorites. Usually I’m a brownie purist of sorts. Don’t put nuts in my brownies, y’all. I’ll fight you. I like frosting on them sometimes, but typically, I want them plain. Also something noteworthy – I’m not usually a big fan of coconut either. But in Mounds candy bars and these Mounds Brownies – I am 10000% a fan of it.

I have always had a love for the Mounds candy bar, as far back as I can remember. But recently, I took on a whole new love for the dark chocolate and coconut candies. You see, in September when my daddy was sick in the hospital, he wasn’t eating much and he was sleeping a lot. One morning, when I was on my way to the hospital, my brother texted and said that daddy was asking for a Mounds candy bar, could I bring him one? I was so excited that he was awake and wanting to eat, I bought two packages, along with some Ritz crackers and peanut butter – one of his favorite snacks.

But by the time I got to the hospital, his condition had changed, he was in a lot of pain, and he never got to eat those treats I bought him. Three days later he would leave us forever, and I still had those damn candy bars in my purse. My brothers and I later had a “toast” to our dad, with those candy bars. It was a bittersweet moment, and I’ll forever have the memory of that candy and daddy’s last days. Now everytime I see that candy bar, or make these brownies, I will think of him and smile.

How to make Mounds Brownies (aka – dark chocolate coconut brownies):

1.) Preheat the oven to 325 degrees F and line an 8×8 baking pan with foil so the edges hang over the sides of the pan a little. Spray lightly with cooking spray and set aside.
2. In a small saucepan, melt the butter and cocoa powders over low heat, stirring until well combined and smooth. Remove from heat and let sit five minutes to cool slightly.
3.) Add the eggs to the cocoa/butter mixture and whisk until combined, then add in the sugar and vanilla, stirring to combine. Finally, add the flour and salt and whisk until combined.
4.) In a separate bowl, combine the coconut with the condensed milk and salt.
5.) Pour about half the batter into the prepared pan and spread evenly. Drop the coconut mixture by the spoonfuls over the brownie batter and then pour the remaining brownie batter over the top, covering the coconut layer.
6.) Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean. Let cool completely on wire rack.
7.) Chill in refrigerator for a couple hours and cut into desired size pieces. If you are too eager to eat them, you don’t have to chill, it just helps firm them up and make them a bit more fudgy.

Need more brownie recipes in your life? Check these out!

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Don’t miss out on these amazing brownies – add them to your baking list ASAP!

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Mounds Brownies

Mounds Brownies are a nod to the classic candy bar with rich, fudgy dark chocolate brownie stuffed with a sweet, shredded coconut filling.

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Course: Dessert

Cuisine: American

Keyword: dark choclate and coconut, mounds brownies

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 brownies

Calories: 294kcal

Author: Jaida

Ingredients

• 1/2 cup  unsalted butter
• 1/2 cup dark cocoa powder
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup plus 2 Tbsp flour
• 1/2 tsp salt
• 2 cups shredded sweetened coconut
• 1/8 tsp salt
• 2/3 cup sweetened condensed milk

Instructions

• Preheat the oven to 325 degrees F and line an 8×8 baking pan with foil so the edges hang over the sides of the pan a little. Spray lightly with cooking spray and set aside.
• In a small saucepan, melt the butter and cocoa powders over low heat, stirring until well combined and smooth. Remove from heat and let sit five minutes to cool slightly.
• Add the eggs to the cocoa/butter mixture and whisk until combined, then add in the sugar and vanilla, stirring to combine. Finally, add the flour and salt and whisk until combined.
• In a separate bowl, combine the coconut with the condensed milk and salt.
• Pour about half the batter into the prepared pan and spread evenly. Drop the coconut mixture by the spoonfuls over the brownie batter and then pour the remaining brownie batter over the top, covering the coconut layer.
• Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean. Let cool completely on wire rack.
• Chill in refrigerator for a couple hours and cut into desired size pieces. If you are too eager to eat them, you don't have to chill, it just helps firm them up and make them a bit more fudgy.

Nutrition

Calories: 294kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 195mg | Potassium: 178mg | Fiber: 2g | Sugar: 33g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

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Check out more delicious brownie recipes:

Mini Peanut Butter Filled Brownie Cupcakes from Family Around the Table
Christmas Tree Brownies from A Day in the Life on the Farm
Cookie Butter Brownies from Hezzi-D’s Books and Cooks
Peppermint Brownie Madeleines  from Art of Natural Living