Chocolate Coconut Mounds Bar Brownies

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Chocolate Coconut Brownies — Like eating a Mounds candy bar that’s on top of rich, fudgy brownies!! Easy and oh so good!!

Chocolate Coconut Brownies — Like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

Ooey Gooey Brownies Recipe 

I’ve made a lot of brownies in my day, but usually with mintcaramel, peanut butter, or Nutella. It was high time to break out the coconut.

These are some of the best brownies I’ve ever made, and definitely some of the richest. You’ve got to be a coconut fan to enjoy them because there’s plenty of it, but if you are, you’ll love them. They remind me of a Mounds candy bar.

The base is a dark 72% chocolate fudgy brownie topped with a coconut layer that’s sweet and full of texture. It’s made with sweetened condensed milk and shredded coconut, and topped with melted chocolate chips.

Chocolate Coconut Brownies — Like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

These coconut brownies are easy, made in one bowl without a mixer, and definitely a crowd-pleaser.

To say they’re rich and moist is an understatement. The brownie itself is fudgy, not at all cakey, and I used a new brownie base that I developed. No cocoa powder, all melted chocolate, with eggs and butter, a modest amount of sugar and flour, a splash of coffee and a pinch of espresso granules. 

Baking with real butter that has the REAL® Seal is so important. There’s just no way to duplicate the rich depth of flavor butter lends to the brownies by using substitutes.

Chocolate Coconut Brownies — Like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

The same is true with the eggs and sweetened condensed milk, which helps ceate a soft and gooey filling that you can’t achieve without it. When you buy products with the REAL® Seal, you can trust that you are buying only products or foods made from cows milk produced in the U.S.

I purposely kept the sugar to a minimum in the brownie, and in conjunction with the 72% dark chocolate and the semi-sweet chocolate chips, it all tempers the sweetness of the coconut layer.

It’s like biting into a Mounds bar perched on top of brownies. So good.

Chocolate Coconut Brownies — Like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

What’s in the Coconut Brownies? 

To make these gooey coconut brownies, you’ll need: 

  • Dark chocolate 
  • Unsalted butter
  • Eggs
  • Granulated sugar
  • Brown sugar
  • Vanilla extract
  • Coffee
  • Instant espresso granules 
  • All-purpose flour
  • Sweetened shredded coconut flakes
  • Sweetened condensed milk
  • Chocolate chips 

Chocolate Coconut Brownies — Like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

How to Make Coconut Brownies 

In a large bowl, combine the butter and dark chocolate. Microwave until smooth and melted. Whisk in the eggs, sugar, vanilla, coffee, and espresso granules. Mix in the flour last. 

Turn the batter into an 8×8-inch baking dish that’s been lined with aluminum foil. Bake the brownies until they’re just set, but be careful not to over bake! 

While the brownies are baking, stir together the sweetened shredded coconut and the sweetened condensed milk. Once the brownies have been in the oven for about 28 minutes, top with the coconut mixture. Then, sprinkle evenly with chocolate chips. 

Return the brownies to the oven for about 5 minutes. Remove the brownies from the oven and smooth out the chocolate chips. You’ll need to let the coconut brownies cool completely before serving. 

Chocolate Coconut Brownies — Like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

Do I Have to Use Instant Espresso Granules? 

Neither the coffee or espresso or the instant espresso granules make the brownies taste like coffee, and serve to intensify the chocolate flavor. However, you may omit if you’re concerned.

Can I Double This Recipe? 

Yes, I imagine you could double the ingredients and bake the brownies in a 9×13-inch pan without problem. 

Chocolate Coconut Mounds Bar Brownies - Like eating a Mounds candy bar that's on top of rich, fudgy brownies! Easy and oh so good!

Tips for Making Gooey Brownies 

You must line your pan with aluminum foil before beginning or you’ll have a huge mess to deal with. Between the fudgy brownies and the gooey, drippy, sweetened condensed milk, you’d have to chisel them out of the pan.

Line with foil so you can simply lift the whole slab out, and cleanup is a breeze. I don’t trust parchment for recipes like this because you can’t make tight corner seals like you can with foil.

After making the ooey gooey brownies, you must let them cool for a few hours, but overnight is better. We all want to dig right into warm brownies that makes your house smell like a chocolate, but that would be a big messy mistake. The chocolate top layer is a glistening slick until it has time to set up, and the coconut layer is creamy and loose, and needs time to firm up.

The brownies are messy to slice, there’s no way around it. But the longer you let them cool, the easier it is.

Chocolate Coconut Brownies — Like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

Chocolate Coconut Brownies — Like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!

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4.44 from 16 votes

Chocolate Coconut Mounds Bar Brownies

By Averie Sunshine
These coconut brownies are like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!
Prep Time: 10 minutes
Cook Time: 33 minutes
Cooling Time: 2 hours
Total Time: 2 hours 43 minutes
Servings: 12
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Ingredients  

  • 6 ounces dark chocolate, coarsely chopped (I used TJ’s 72% Pound Plus bar)
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¼ light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 tablespoon coffee, leftover from the morning brew is fine, optional but recommended
  • 1 teaspoon instant espresso granules, optional but recommended
  • ¾ cup all-purpose flour
  • 2 ½ cups sweetened shredded coconut flakes, loosely packed
  • one 12-ounce can sweetened condensed milk
  • 1 ½ cups semi-sweet chocolate chips

Instructions 

  • Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. It’s mandatory to line your pan or you’ll never get the brownies out.
  • In a large microwave-safe bowl, combine the dark chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Reheat in 15-second bursts until mixture can be stirred smooth.
  • Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. Coffee and espresso don’t make the brownies taste like coffee; they enhance the chocolate flavor.
  • Add the flour and stir until just combined; don’t overmix.
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula and bake until brownies are just set and done, about 28 minutes in my oven. Start checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don’t overbake because brownies go back into the oven after they’re topped with coconut.
  • While brownies are baking, in a large bowl (the same one you used for the brownies is fine, just wipe it clean with a paper towel) combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
  • When brownies are done and removed from the oven, evenly top with the coconut mixture. Smooth the top lightly with a spatula, pushing mixture gentle into all corners.
  • Evenly sprinkle with chocolate chips.
  • Return pan to oven and bake for 5 minutes.
  • Remove pan from oven and using a spatula, lightly smooth the chocolate chips. They will be have softened enough to smooth out when pressed lightly with a spatula.
  • Place pan on a wire rack and allow to cool, undisturbed, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
  • When ready to serve, lift brownies of pan using foil overhang, place on a large cutting board, and slice with your biggest and sharpest knife. Slicing is messy, but the longer brownies cool, the easier and less messy it is.

Notes

Brownies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Nutrition

Serving: 1, Calories: 415kcal, Carbohydrates: 55g, Protein: 5g, Fat: 21g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Cholesterol: 49mg, Sodium: 89mg, Fiber: 3g, Sugar: 46g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Fudgy Brownie Recipes:

ALL OF MY EASY BROWNIE RECIPES! 

The Best German Chocolate Brownies — Dense, rich, fudgy brownies topped with a coconut and pecan frosting that’s sweet and full of texture from shredded coconut and pecans.

Loaded Seven Layer Brownies – The softest, fudgiest, and BEST brownies topped with coconut chocolate chips, butterscotch chips, toffee bits, M&Ms, and more!! You will never want to cheat on these INCREDIBLE brownies after trying them!!

The Best Fudgy Sea Salt Brownies — Only 7 ingredients in these EASY, one-bowl, no-mixer brownies that are MY NEW FAVORITE BROWNIES!! Super fudgy, slightly chewy edges, crackly top, and ultra dark chocolate paired with sea salt for the HOLY GRAIL of brownies!!

The Best Fudgy Sea Salt Brownies - Only 7 ingredients in these EASY, one-bowl, no-mixer brownies that are MY NEW FAVORITE BROWNIES!! Super fudgy, slightly chewy edges, crackly top, and ultra dark chocolate paired with sea salt for the HOLY GRAIL of brownies!!

Loaded Oreo Cream Cheese Brownies — If you’re looking for an over-the-top decadent brownie recipe, look no further. Ultra fudgy, rich brownies are topped with a layer of cream cheese spiked with white chocolate chips, before sprinkling Oreos and semi-sweet chocolate chips on top!

The Best Turtle Brownies — Super fudgy brownies and loaded with chocolate, pecans and caramel! An easy, no-mixer recipe that can be made with homemade or store-bought caramel sauce! 

Chocolate Chip Brownies — Thick, rich, and a chocolate lover’s dream!! Fudgy in the center with chewy edges and studded with chocolate chips! 

Andes Mint Brownies — The brownies have a box of 28 Andes diced and stirred into the batter, and another box of 28 mints that are diced on top. If you like mint, you’re going love these! 

This post is brought to you by Real Dairy. Look for products with the REAL® Seal. Recipe and all opinions expressed are my own.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 2 stars
    No changes to recipe. Best butter and chocolate 72% and Costco chips. Professional stove and oven. Senior male who bakes weekly and sometimes more. Baked , it was a bit oily. Coconut frosting too moist Metric measure might help with amount of coconut in milk, And for sure, the picture is not just 1 and 1 /2 cups chocolate chips melted on top. One and half cups in 8 inch pan would not be that smooth or that thick and with the moisture content of coconut they tend to sink in when trying to smooth and at 5 minute on top of cold coconut frosting the bottom of chips are barely warm. I suspect it was staged with a ganache, poured on with a few random un melted chips thrown. A coconut frosting on brownie with a chocolate frosting is great idea. I would bake with a better brownie, frost with coconut frosting, chill and frost with a simple ganache.

  2. No changes to recipe. Best butter and chocolate 72% and Costco chips. Professional stove and oven. Senior male who bakes weekly and sometimes more. Baked , it was a bit oily. Coconut frosting too moist Metric measure might help with amount of coconut in milk, And for sure, the picture is not just 1 and 1 /2 cups chocolate chips melted on top. One and half cups in 8 inch pan would not be that smooth or that thick and with the moisture content of coconut they tend to sink in when trying to smooth and at 5 minute on top of cold coconut frosting the bottom of chips are barely warm. I suspect it was staged with a ganache, poured on with a few random un melted chips thrown. A coconut frosting on brownie with a chocolate frosting is great idea. I would bake with a better brownie, frost with coconut frosting, chill and frost with a simple ganache.

    1. Thanks for trying the recipe. There were no special tricks used, everything I did is listed as-is, as it was done, in the recipe. I did make this originally nearly 8 years ago for the first time and remember them being great brownies although yes they are juicy and moist from all the rich ingredients in them.

  3. I make something similar, just put the coconut mix on the bottom, tho wth brownie mix, bake, invert, cover with melted choc, cool. That way the coconut layer isn’t so raw.

  4. Loved these brownies – the base was so simple and fudgy and the mounds bar topping was amazing! Next time I might mix some regular milk in with the sweetened condensed to cut the sweetness, but it was amazing. My chocolate top liked to slide off the bottom when eating (not sure if I could press down more when smoothing them out), but if eaten over a plate, the mess was minimal. As you can tell from all my comments, I’ve made 3 of your brownie/bar recipes in the last few weeks and love them all, I can’t wait to try another one – I am limiting myself though or I would make and eat them all now! I also used gluten free flour and they turned out great, I highly recommend this recipe.

    1. Thanks for trying the recipe and I’m glad it came out great for you even with GF flour! Thanks for trying so m any of my recipes recently and glad you’re loving them all!

    1. Yes it does (if you use baking chocolate it will get more firm than if you use chocolate chips and have more of a ‘snap’…some people like that, others don’t). If you want it to be more soft, add about 1 tbsp milk or cream mixed in with the choc as you’re melting it.

    1. That’s wonderful to hear and so glad you’ll make again! I love this base, too! Never lets me down!

  5. These are heavenly and sooooooo rich , my only change is I would half the sweetened condensed milk. The chocolate was so fudgy and dense I didn’t need
    A lot of extra sweetness. I will definitely make these again!

    1. I know, these things are like a candy bar, and then some! And yes, sweet, rich, and oh so…rich :) Glad you’ll make them again!

  6. Averie,
    Everything on this page looks scrumptious. I’m not a fan of coconut, but I must try these.

  7. Hello from SPAIN!! Congrats for your recipes, webpage and book! And thanks for sharing these delicious recipes.
    I have a DOUBT. What is the measure of you CUP?? could you pass this recipe in grams? Please?

    Thank you!

    Tatiana