Brownies topped with coconut and chocolate

I love Mounds (and Almond Joy!) and I LOVE brownies…  so putting them together was bound to happen eventually!

You can make brownies from scratch or just use a boxed mix to speed this up!  Either way, they are delicious and they do freeze beautifully!   If you have extra topping left over, it keeps well in the fridge and can be reheated on 50% power in the microwave.


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Brownies topped with coconut and chocolate
5 from 24 votes↑ Click stars to rate now!
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Mounds Brownies

I love Mounds (and Almond Joy!) and I LOVE brownies… so putting them together was bound to happen eventually!
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 brownies
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  • 1 box brownie mix


  • ½ cup butter melted
  • 1 ½ cups white sugar
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • ½ cup chocolate chips

Mounds Coconut Layer

  • 1 ⅓ cups sweetened condensed milk
  • 4 ½ cups flaked coconut
  • 1 cup powdered sugar


  • 1 cup semi sweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon butter


  • Prepare brownies according to box directions


  • Preheat oven to 350°F.. Lightly grease a 9×9 pan.
  • In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
  • Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
  • Bake about 22-26 minutes or just until done (do not over bake). Remove and cool.

Mounds Coconut Layer

  • Combine sweetened condensed milk, coconut and powdered sugar in a bowl until well mixed. Spread over cooled brownies.


  • Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
  • Pour over the coconut layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.
5 from 24 votes

Nutrition Information

Calories: 739 | Carbohydrates: 82g | Protein: 9g | Fat: 45g | Saturated Fat: 33g | Cholesterol: 77mg | Sodium: 201mg | Potassium: 465mg | Fiber: 8g | Sugar: 66g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I followed all instructions as stated using a box of Dark Chocolate Pillsbury brand brownie mix. I used 4 cups of coconut (3 unsweetened & 1 sweetened). I baked my brownies in a 9×9 stoneware pan and took them out of the oven at 25min. The moist brownie under each bar was melt in your mouth delicious! Everyone who tried them were in awe and found them to be addicting!5 stars

  2. These brownies are so good! I used 2 boxes of brownies in a 1/2 sheet cake pan and 1 1/2 timed the recipe for the filling and topping. They were thinner, but a good ratio of brownie, filling and topping.The only thing I didn’t care for was the topping would only set hard when kept in fridge. Once out of fridge the topping began to melt and get messy to eat with fingers. Not sure how to remedy that. Maybe add some paraffin like when making chocolate covered candies. What do you guys think? But the flavor of these are incredible!! Even it they are messy to eat. :)

    1. We haven’t used paraffin so I can’t say for sure, maybe another reader has some insight into that! But they are definitely best chilled to keep that topping in place!

  3. I made this with such anticipation and followed the recipe to the letter. It turned out terrible. Not sure what I did wrong. . Brownie layer stuck to pan. I greased a nonstick pan. Coconut layer was fine until I poured ganache over. The ganache was thin. I used correct proportions. Anyway went into coconut and made it wet. Looked terrible. Taste was there but it was a sight to see. I’m going to try again

    1. Oh no, so sorry to hear that Nancy! We have never had that problem with this recipe, but I am glad they still tasted delicious. Let us know how the second attempt turns out! You could try letting the topping cool slightly before pouring over so it’s a bit thicker, that may help to better define the layers.

  4. Hi.. can I use hot fudge topping instead if chocolate chips? I don’t have the chocolate chips.

  5. I made this for a friend and of course have kept some for us. Husband said they were wicked. I left out the powdered sugar as the coconut flakes were sweetened. May be more chocolate topping if you are so inclined but otherwise, very nice.
    Thanks for the recipe.

  6. I found the recipe called for too much coconut. 4 cups or 3 and a half cups would probably be more accurate for a 9×9 pan. I had a large amount left over after piling it on top of the brownie. On the flip side, the topping barely covered the panscape. Maybe a more topping and less filling? I put the filling in the refrigerator for a future bake idea.

  7. I made these yesterday. Had some last night & decided that they were too sweet. Put the recipe in the recycle bin. Tonight, brought them out of the fridge for dessert. FRANTICALLY went through the recycle bin looking for the recipe. So much better after chilling overnight. OH MY!!!

  8. The recipe says to combine the flour, cocoa powder, and salt. But the list of ingredients doesn’t include salt. Is there salt in the batter? If so, how much?

  9. Oh my goodness Holly,
    Your Mounds Brownies look awesome! Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
    Miz Helen