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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Mounds Brownies
Ingredients
Brownies
- 1 box brownie mix
OR
- ½ cup butter melted
- 1 ½ cups granulated 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 coconut flakes
- 1 cup powdered sugar
Topping
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
- 1 tablespoon butter
Instructions
- Prepare brownies according to box directions
OR
- 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.
Topping
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Families new favorite!!!
So happy to hear that, Donna!
I can’t wait to make these. Can these be frozen?
Hi Christina, they freeze beautifully!
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!
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. :)
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!
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
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.
I love almond joy candy bars so I put toasted almonds on top of coconut spread. Yummy!!
That sounds like a tasty way to top these brownies Kelly!
Fantastic recipe. Tastes just like Mounds Bar!
Thank you for sharing!
Glad you enjoyed it Connie!
how many bars does the recipe make
You can cut them into any size you prefer. I like to make 16-24 squares.
These look sinful, I think I will add some almonds with the coconut as my husband likes the almonds.
I hope your family loves the recipe Ginny!
Do you use unsweetened coconut?
Yes it is sweetened
Hi.. can I use hot fudge topping instead if chocolate chips? I don’t have the chocolate chips.
I don’t think the consistency will be the same with hot fudge topping.
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.
I’m so glad he loved them Val!
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.
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!!!
So glad you enjoyed them! We love these!!
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?
Thank you for your question Beth! ¼ teaspoon of salt.
Is that sweetened flaked coconut in the Mounds layer?
Yes it is sweetened.
Looks so good, just got to try these, thanks !!
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
These look AMAZING!
These brownies look so addicting! Thanks for linking up with What’s Cookin’ Wednesday!
Absolute a winner. Can’t resist . . . .
Thanks for sharing have a wonderful week.