Brownies topped with coconut and chocolate
5 from 1 vote

Mounds Brownies

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 brownies
Author Holly Nilsson
I love Mounds (and Almond Joy!) and I LOVE brownies… so putting them together was bound to happen eventually!



  • 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

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.)

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