Ingredients You’ll Need
To make Mounds Brownies, you will need the following ingredients:
Brownie Base:
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon vanilla extract
Coconut Filling:
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk
1/4 cup unsalted butter
Topping:
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
Equipment Needed
Before you start baking, make sure you have the following kitchen equipment:
9×13-inch baking pan
Parchment paper (for lining the pan)
Medium saucepan
Mixing bowls
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Rubber spatula
Offset spatula (optional, for smoothing the topping)
How to Make Mounds Brownies
Preparing the Brownie Base
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Melt the Butter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, salt, baking powder, and flour. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Pour into Pan: Spread the brownie batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the brownies cool completely in the pan before adding the coconut filling.
Making the Coconut Filling
Combine Ingredients: In a medium saucepan, melt the butter over medium heat. Stir in the sweetened condensed milk and shredded coconut until well combined.
Spread the Filling: Once the coconut mixture is thick and slightly golden, remove from heat and let it cool for a few minutes. Spread the coconut filling evenly over the cooled brownie base.
Adding the Topping
Prepare the Chocolate Topping: In a small saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth.
Spread Over Brownies: Pour the melted chocolate mixture over the coconut layer, spreading it evenly with a spatula.
Cool and Set: Allow the brownies to cool completely at room temperature before cutting into squares. For a firmer texture, you can refrigerate them for about 30 minutes.
Notes and Tips
Cooling: Make sure the brownie base is completely cool before adding the coconut filling to prevent it from melting into the brownies.
Variations: You can experiment with different types of chocolate for the topping. Dark chocolate or milk chocolate can be used based on your preference.
Coconut: For a more intense coconut flavor, you can use unsweetened shredded coconut or add a splash of coconut extract to the filling.
Healthier Option: For a slightly healthier version, consider using coconut oil instead of butter and reducing the amount of sugar.
How to Store Leftovers
Mounds Brownies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, place them in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months. To freeze, wrap the brownies tightly in plastic wrap and place them in a freezer-safe container. Thaw them at room temperature before serving.
Pairing Suggestions
Mounds Brownies pair beautifully with a variety of beverages. Try them with a strong cup of coffee or espresso for a perfect afternoon pick-me-up. They also go well with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat.
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