Description
Indulge in these decadent Mounds Bar Brownies, featuring a rich brownie layer, a sweet coconut filling, and a luscious chocolate ganache topping.
Ingredients
- 1 cup unsalted butter, melted
- 1½ cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon espresso powder (optional)
- 1 cup semi-sweet chocolate chips
- 3 cups sweetened shredded coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract (optional)
- 1½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 2 tablespoons unsalted butter
- Toasted shredded coconut (optional garnish)
- Chocolate shavings (optional garnish)
- Whole or chopped almonds (optional garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9 × 13-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
- Sift in cocoa powder, flour, salt, and espresso powder (if using). Mix until combined and fold in chocolate chips.
- Spread the batter evenly into the prepared pan and bake for 25–30 minutes. Let cool in the pan for 15 minutes.
- In a medium bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and coconut extract (if using). Mix until combined.
- Spread the coconut mixture evenly over the slightly cooled brownies and press lightly with a spatula.
- For the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate chips and let sit for 2 minutes. Stir until smooth and mix in butter.
- Pour ganache over the coconut layer and spread evenly. Sprinkle with toasted coconut or chopped almonds if desired.
- Refrigerate for 45–60 minutes until ganache is firm. Lift brownies out using parchment paper and cut into 16 squares.
Notes
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 1 week.
- Freeze individual brownies for up to 3 months; thaw overnight in the refrigerator.
- Use Dutch-process cocoa powder for a richer flavor.
- Toast shredded coconut for extra flavor and texture.
- For clean slices, chill brownies well and wipe the knife clean between cuts.
- Add chopped toasted almonds for an Almond Joy variation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg