Chocolate Coconut Mounds Bar Brownies
User Reviews
4.4
48 reviews
Good
-
Prep Time
10 mins
-
Cook Time
33 mins
-
Cooling Time
2 hrs
-
Total Time
2 hrs 43 mins
-
Servings
12
-
Calories
415 kcal
-
Course
Baked Goods
-
Cuisine
American
Chocolate Coconut Mounds Bar Brownies
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These coconut brownies are like eating a Mounds candy bar that's on top of rich, fudgy brownies!! Easy and oh so good!!
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Ingredients
- 6 ounces dark chocolate coarsely chopped (I used TJ’s 72% Pound Plus bar)
- ½ cup butter softened, unsalted
- 2 egg large
- ¾ cup granulated sugar
- ¼ 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
- ¾ cup all-purpose flour
- 2 ½ cups coconut flakes loosely packed, sweetened shredded
- sweetened condensed milk one 12-ounce can
- 1 ½ cups chocolate chips semi-sweet
Instructions
- 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.
- 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.
- 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.
- Add the flour and stir until just combined; don’t overmix.
- 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.
- 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.
- 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.
- Evenly sprinkle with chocolate chips.
- Return pan to oven and bake for 5 minutes.
- 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.
- 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.
- 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.
Notes
- Brownies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Nutrition Information
Show Details
Serving
1
Calories
415kcal
(21%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
49mg
(16%)
Sodium
89mg
(4%)
Fiber
3g
(12%)
Sugar
46g
(92%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 415kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 49mg | 16% |
| Sodium | 89mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
48 reviews
Good
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