Rich, fudgy, and indulgent, these Mounds Bar Brownies are everything I crave in a dessert. Inspired by the classic candy bar, I layered a dense chocolate brownie base with a sweet coconut filling and finished it all off with a silky chocolate ganache. The result is a triple-layer treat that satisfies every chocolate and coconut craving.

Why You’ll Love This Recipe

I love how this recipe brings together bold textures and flavors—fudgy chocolate, creamy coconut, and smooth ganache all in one bite. It’s a decadent, bakery-style dessert that’s easy to whip up at home. Whether I’m making them for a party, holiday tray, or just a personal indulgence, these brownies never fail to impress. Plus, I can chill them for clean slices and enjoy them straight from the fridge for an extra treat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter
½ cup dark cocoa powder
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
¼ cup + 2 tablespoon all‑purpose flour
½ teaspoon salt
2 cups sweetened shredded coconut
⅔ cup sweetened condensed milk
1 cup semi‑sweet (or dark) chocolate chips
½ cup heavy cream
1 tablespoon butter (for ganache)

Directions

I preheat the oven to 325 °F (163 °C), line an 8×8 inch baking pan with foil (leaving overhang), and lightly grease it.
In a small saucepan over low heat, I melt the butter with cocoa powder, stirring until smooth, then let it cool for a few minutes.
I whisk in the eggs until the mixture is well combined, then stir in sugar and vanilla.
I add the flour and salt, whisking just until combined.
In a separate bowl, I mix the shredded coconut with the sweetened condensed milk.
I pour half of the brownie batter into the prepared pan and spread it evenly.
Then I drop spoonfuls of the coconut mixture over the batter layer.
I pour the remaining brownie batter over the top and smooth it to cover the coconut.
I bake it for 30–35 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. I let it cool completely in the pan.
For the ganache, I heat the heavy cream and 1 tablespoon butter until just simmering, remove from heat, add the chocolate chips, let it sit for a minute, then whisk until smooth.
I pour the ganache over the cooled brownies, spreading evenly, and chill for at least 1–2 hours to set.
Once set, I use the foil overhang to lift the brownies out and cut them into squares. I serve them chilled or at room temperature.

Servings and timing

This recipe makes 12 brownies.
Prep Time: 10 minutes
Cook Time: 30 minutes
Chilling Time: 1–2 hours
Total Time: About 2 hours (including chilling)

Variations

I sometimes toast the coconut lightly before mixing it with the condensed milk—it brings a deep, nutty flavor.
When I’m in a hurry, I use a boxed brownie mix as the base and go straight into layering the coconut and ganache.
I’ve also tried adding chopped almonds for a Mounds-meets-Almond Joy twist.
For a darker, more intense flavor, I use dark chocolate chips and Dutch-processed cocoa.
If I want a little texture, I mix in some crushed graham crackers with the coconut.

Storage/Reheating

I store these brownies in an airtight container in the fridge—they stay fresh for up to a week. For longer storage, I wrap individual pieces and freeze them for up to 3 months. When I’m ready to enjoy one, I let it thaw in the fridge or on the counter for a bit. I usually serve them chilled or at room temp, but they’re delicious slightly warmed in the microwave for about 10 seconds too.

FAQs

How do I get clean slices when cutting the brownies?

I always chill the brownies for at least 1–2 hours before slicing and use a sharp knife wiped clean between each cut.

Can I make these brownies ahead of time?

Yes, I often make them a day or two in advance. They keep beautifully in the fridge and the flavors even deepen overnight.

What if I don’t have sweetened condensed milk?

There’s really no substitute for the richness and stickiness it brings to the coconut layer, so I make sure I have it on hand for this recipe.

Can I use milk chocolate instead of semi-sweet or dark chocolate?

I can, but I find milk chocolate makes the ganache much sweeter. I prefer using semi-sweet or dark for a balanced flavor.

Do these brownies need to be refrigerated?

Yes, I refrigerate them to keep the ganache and coconut layer firm and fresh. It also makes them easier to slice and serve.

Conclusion

These Mounds Bar Brownies are a show-stopping dessert that combines everything I love about chocolate and coconut. Each bite is rich, chewy, and satisfying, with that perfect contrast between sweet, creamy coconut and intense chocolate. Whether I’m baking them for a special occasion or just because I’m craving something indulgent, they never disappoint.

Mounds Bar Brownies

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Author: Sue
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min + chilling
Yield: 12 brownies
Category: Dessert / Bar
Method: Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Rich fudgy chocolate brownies layered with a sweet coconut filling and topped with chocolate ganache, inspired by the Mounds candy bar.

Instructions

Preheat oven to 325 °F (about 163 °C). Line an 8×8 inch baking pan with foil, leaving overhang, and lightly grease.
In a small saucepan over low heat, melt the butter with the cocoa powder, stirring until smooth. Remove from heat and let cool a few minutes.
Whisk in the eggs until well combined, then stir in the sugar and vanilla.
Add the flour and salt; whisk until just combined.
In a separate bowl, mix the shredded coconut with the sweetened condensed milk.
Pour about half of the brownie batter into the prepared pan and spread evenly.
Drop spoonfuls of the coconut mixture over the brownie batter layer.
Pour the remaining brownie batter over the coconut layer, smoothing to cover.
Bake for 30–35 minutes, or until a toothpick inserted comes out mostly clean (some moist crumbs fine). Let cool completely in pan.
Meanwhile, prepare the ganache: heat the heavy cream and butter until just simmering, remove from heat, add the chocolate chips, let sit a minute, then whisk until smooth.
Pour the ganache over the cooled brownies, spreading evenly. Chill for at least 1–2 hours to set.
Use the foil overhang to lift the brownies out of pan. Cut into squares and serve chilled or at room temperature.

Notes

Chilling before slicing helps get clean edges.
You can toast the coconut lightly beforehand for extra flavor.
If you prefer, use a boxed brownie mix for the base and proceed with the coconut and ganache layers. :contentReference[oaicite:0]{index=0}
Store in an airtight container in the refrigerator (up to 1 week) or wrap individual pieces and freeze (up to 3 months). :contentReference[oaicite:1]{index=1}