Chocolate Coconut Mounds Bar Brownies

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

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.

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

Chocolate Coconut Mounds Bar Brownies

These easy brownies are made in one bowl without a mixer and are like eating a Mounds candy bar on top of fudgy, rich brownies. The brownie itself is made with 72% dark chocolate and they’re very fudgy, not at all cakey. The filling is made with sweetened condensed milk and shredded coconut, and topped with a layer of melted semi-sweet chocolate chips. You must you line your pan with aluminum foil before beginning or you’ll have a huge mess and the brownies will stick. Allow for at least 2 to 3 hours to cool, overnight is better. Slicing too early will be supremely messy. If you like Mounds Bars, these are the brownies to make.

Did you make this recipe?

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Add the flour and stir until just combined; don’t overmix.
  5. 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.
  6. 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.
  7. 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.
  8. Evenly sprinkle with chocolate chips.
  9. Return pan to oven and bake for 5 minutes.
  10. 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.
  11. 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.
  12. 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.
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 This post is brought to you by Real Dairy. Look for products with the REAL® Seal. Recipe and all opinions expressed are my own.

92 comments on “Chocolate Coconut Mounds Bar Brownies”

  1. MMM…. we call this candy bounty in Australia but I am sure where ever in the world you make these, it will taste divine!

    Also Just want to give you a shout out to your vegan bread stick recipe; so inspired made it into buns shaped as fish for my blog today! Thank you for such a great recipe.

  2. MOTHER OF PEARL. First off, when something has coconut? I’m on board. But then throw in some sweetened condensed milk? Don’t get me started.

  3. These look pretty insane Avery! I’ve been trying to figure out what mounds bars are but in Canada they are likely Bounty, either way these look great!

  4. Chocolate + coconut is my favorite. I grew up being the only kid who liked Mounds and Almond Joy bars. This looks outstanding.

  5. A coconut lover’s dream…oh wow!! Love the filling and I can imagine how good that brownie base is with melted chocolate. Very impressive..would definitely satisfy a choc-coconut craving and although I like mounds and almond joy, I know I’d like these more!

  6. Wow, these look so decadent! The layers look incredible! I haven’t had a Mounds bar in ages but this recipe reminds me of my younger days when I actually ate candy bars :)

  7. My daughter saw this post and said “Oh yeah!! Chocolate treats!!!!” And I’m just as excited as she is over theses— absolutely jaw dropping incredible Averie! LOVE and pinned!

  8. Theses look so decadent and fudgy! I love the shots where you can see the sweetened condensed milk oozing from the bars!

  9. Sometimes you feel like a nut, sometimes you don’t! These look fantastic! I love the gooey coconut middle and the dark chocolate goodness.

  10. Whoa, lady. These look fantastic!

  11. Oh my gosssshhhh Averie these look amazing! I’m a coconut addict so I am all over these! They look so decadent and I love each and every layer. How, oh how, did you ever clean off your surface afterwards?? LOL.

  12. I am drooling right now and just wishing I had one of these babies in front of me.

  13. OMG These look amazing. I absolutely LOVE almond joy and mounds bars.
    Want these RIGHT NOW !!!!!!!!! I also love your photos :)

  14. Yes. 100000000x YES!!! These are amazing Averie. My favorites, I think!

  15. Woah! These would have to be my favorite! I LOVE mounds bars!!!

  16. These look amazing! I love your photography!

  17. I haven’t had a mounds bar in forever but these brownies look incredible. Perfect way to get my coconut fix. Pinned!

  18. Your description of the brownie itself was enough to make me swoon, let alone all of the sweet coconut and melted chocolate on top! My dad loves chocolate and coconut together — German chocolate cake is one of the flavors he always requests for his birthday! — and even though he’s on a diet right now, I KNOW he’d totally sneak one of your brownies. And then go hike an extra 8 miles to work it off. :)

    You’re seriously a magician when it comes to baking decadent desserts, Averie. Everything you make looks absolutely amazing!

  19. GOOD GRIEF Averie! These brownies are insane! I super love coconut and chocolate and I’ve seen other Mounds-inspired recipes but DANG. These take the cake. Or brownies. Or whatever. NEED.

  20. No words. I need to stop staring at your fabulous pictures! Just made the Carmelitas, and now I have to make these for company tomorrow. You are crazyyyyy talented! Thank you!

    • Omg from the Carmelitas to these. Talk about gooey, sticky, rich, drippy city going on for you. And that’s pretty much the best situation ever! Two days, two super gooey desserts. You’re going to love these. LMK if you end up making them & thanks for trying the Carmelitas! And thanks for the sweet compliment, too :)

      • Well…THEY…WE’RE…FABULOUS! So good in fact that I had to send them home with our guests or I honestly would have polished them off. I want to make everything you post. Thank you!

      • That is awesome that you loved them so much you had to re-home them. That’s a sign of success :) Thanks for trying this and my other recipes!

  21. These are my dream brownies!! I love that they are oozing with coconut and fudgy brownies base?!? I mean just WOW! I do not even know what to say. Pinned of course!!

  22. Yum! When I bought my mounds bar today I was thinking about finding a recipe that would come close to it. Thank you Averie Ican’t wait to make these super yummy bars!

  23. Excuse me while I drool all over myself…

    I’m sure these have zero calories, so I bet it would be fine to eat these for dessert–and a snack–and breakfast. At least that’s what my hubby would think. :)

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