Chocolate Coconut Mounds Bar Brownies
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It was high time to break out the coconut.
They’re 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.
They’re easy, made in one bowl without a mixer, and definitely a crowd-pleaser.
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.
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. Neither the coffee or espresso make the brownies taste like coffee, and serve to intensify the chocolate flavor, but omit if you’re concerned.
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.
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.
After making them, 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.
They’re messy to slice, there’s no way around it. But the longer you let them cool, the easier it is.
It’s like biting into a Mounds bar perched on top of brownies. So good.
- 6 ounces dark chocolate, coarsely chopped (I used TJ’s 72% Pound Plus bar)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 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
- 3/4 cup all-purpose flour
- 2 1/2 cups sweetened shredded coconut flakes, loosely packed
- one 12-ounce can sweetened condensed milk
- 1 1/2 cups semi-sweet chocolate chips
- 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. Brownies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Amount Per Serving: Calories: 415Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 89mgCarbohydrates: 55gFiber: 3gSugar: 46gProtein: 5g
Soft and Chewy Brownie Cookies – Nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate
This post is brought to you by Real Dairy. Look for products with the REAL® Seal. Recipe and all opinions expressed are my own.
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