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How to Make Mounds Brownies
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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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- 1 box of brownie mix
- 1/2 cup butter melted
- 1 1/2 cups white sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chocolate chips
- 1 1/3 cups sweetened condensed milk
- 4 1/2 cups flaked coconut
- 1 cup powdered sugar
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
Prepare brownies according to box directions
Preheat oven to 350 degrees.. 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.
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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)