These Mounds Brownies are the ultimate chocolate-coconut dream thick, fudgy brownies topped with a sweet, creamy coconut layer and silky chocolate ganache.
Ingredients:
- 1 cup unsalted butter, melted (226 g)
- 2 cups granulated sugar (400 g)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder (85 g)
- 1 cup all-purpose flour (125 g)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the coconut layer:
- 4 cups sweetened shredded coconut (340 g)
- 1 can sweetened condensed milk, 14 oz (396 g)
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate ganache:
- 1 1/2 cups semisweet chocolate chips (255 g)
- 3/4 cup heavy whipping cream (180 ml)
- 1 tablespoon unsalted butter (14 g), optional for extra shine
How to make them:
Heat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the parchment.
In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla.
Add the cocoa powder, flour, salt, and baking powder. Fold everything together just until no dry streaks remain. Don’t overmix—this helps keep the Mounds Brownies thick and fudgy.
Spread the brownie batter evenly into the prepared pan. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs. Cool completely.
Make the coconut layer by stirring together the sweetened shredded coconut, condensed milk, vanilla, and salt. The mixture should be thick, sticky, and creamy.
Gently press the coconut mixture over the cooled brownie base in an even layer. Use a lightly greased spatula or damp fingertips to make spreading easier.
For the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate. Let it sit for 2–3 minutes.
Stir slowly until smooth and glossy. Mix in the butter if using, then let the ganache cool for about 5 minutes so it thickens slightly.
Pour the chocolate ganache over the coconut layer and spread it all the way to the edges for that bakery-style finish.
Chill the Mounds Brownies for 1–2 hours, until the chocolate topping is set. For clean, gorgeous slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Serve chilled for firm, candy-bar-style layers or let them sit at room temperature for 15 minutes for an extra soft, gooey bite. 🤎