Mounds Candy Bar Brownies

There’s something uniquely satisfying about a dessert that perfectly captures the essence of a beloved candy bar, and these Mounds candy bar brownies do just that. Imagine a truly fudgy, intensely chocolatey brownie base, topped with a sweet, tender layer of coconut that’s reminiscent of the Mounds bar filling, all enrobed in a rich, glossy dark chocolate ganache. It’s an elegant upgrade to a classic treat, striking that perfect balance between sophisticated and incredibly comforting. This recipe isn’t just about combining ingredients; it’s about crafting layers of texture and flavor that truly sing together, inviting you to rediscover a nostalgic favorite in a whole new, utterly decadent way.

My husband, Mark, is a self-proclaimed coconut enthusiast, and for years, he’d subtly hint about my “lack of coconut in the dessert rotation.” I always chuckled, having a preference for chocolate in its purest form. But one dreary Sunday afternoon, with a bag of Mounds bars languishing in the pantry from Halloween, I decided to surprise him. I worked through creating a brownie that could stand up to the coconut, and a coconut layer that was perfectly sweet without being cloying. The moment he took that first bite, his eyes lit up, and he declared it “the best thing you’ve ever baked, maybe ever!” It quickly became his birthday request and our go-to for potlucks, forever cementing its place as a cherished staple in our home, bringing a little bit of sunshine to even the dreariest days.

Behind the Recipe

Creating these brownies has taught me a lot about patience and the power of chilling. The biggest learning curve for me was understanding how crucial it is to let each layer set properly. If you try to rush the chilling process after adding the coconut layer, you’ll end up with a messy, uneven result when you pour on the ganache, and slicing will be a nightmare. Another key insight is that a good brownie base is everything here; don’t overbake it, or you’ll lose that signature fudginess. I’ve also found that taking the time to temper the chocolate for the ganache just right, or at least melting it very gently, makes all the difference in achieving that beautiful, glossy finish and clean snap. Those small pauses and careful steps truly elevate these from just brownies to a dessert that feels truly special.

Shopping Tips

• Baking Chocolate: For the best flavor, choose a high-quality unsweetened cocoa powder and a good dark chocolate for the ganache. Look for brands that list a high percentage of cacao.
• Shredded Coconut: Opt for sweetened shredded coconut, as it provides the ideal texture and sweetness for the Mounds-like filling. Avoid desiccated coconut unless you plan to rehydrate it.
• Sweetened Condensed Milk: This is essential for binding the coconut layer and giving it that signature creamy sweetness. Check the expiration date to ensure freshness.
• Unsalted Butter: Using unsalted butter gives you control over the overall saltiness of the recipe. If you only have salted, simply reduce the added salt by a quarter teaspoon.
• Pure Vanilla Extract: A good quality pure vanilla extract really enhances the chocolate and coconut flavors. Skip the imitation stuff if you can.
• Confectioners’ Sugar: Also known as powdered sugar, this is necessary for the smooth consistency of the coconut filling. Sifting it helps prevent lumps.

Prep Ahead Ideas

You can make the brownie base a day in advance and let it cool completely in the pan. Once cooled, cover it tightly and store at room temperature. The coconut layer can also be prepared ahead of time and kept covered in the fridge for up to 24 hours, ready to be spread onto the cooled brownies when you’re ready for the next step.

Time-Saving Tricks

If you’re short on time, consider using a high-quality box brownie mix for the base. Just prepare it according to package directions, then proceed with the coconut and ganache layers. Another shortcut is to gently melt your chocolate for the ganache in the microwave at 30-second intervals, stirring thoroughly between each, until smooth.

Common Mistakes

One common mistake is overbaking the brownies, which leads to a dry, cakey texture instead of fudgy. Keep an eye on them; a slight wobble in the center is okay. Another pitfall is not allowing the coconut layer to chill sufficiently before adding the ganache, which can cause the layers to meld unattractively. Finally, attempting to slice the brownies before they are fully chilled will result in a messy, crumbling disaster, so patience is key!

What to Serve It With

These rich brownies are fantastic on their own, but they’re absolutely divine with a scoop of premium vanilla bean ice cream, a dollop of freshly whipped cream, or a strong, hot cup of coffee to balance the sweetness. A sprinkle of sea salt on top before serving also brings out the chocolate flavor beautifully.

✔Tips & Mistakes

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

For an Almond Joy twist, sprinkle a layer of toasted slivered almonds over the coconut filling before adding the chocolate ganache. You could also add a teaspoon of rum extract or almond extract to the coconut layer for a different flavor profile. While you could swap dark chocolate for milk chocolate in the ganache, I really recommend sticking with dark to balance the sweetness of the coconut layer; it provides a much more satisfying contrast. For a dairy-free option, ensure your chocolate is dairy-free, and use a vegan sweetened condensed milk and plant-based butter for the coconut layer and brownies.

Frequently Asked Questions

Mounds Candy Bar Brownies

Rich, fudgy brownies topped with a sweet coconut Mounds-style layer and extra chocolate — a decadent dessert that combines classic brownies with the flavors of Mounds candy bars.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 12

Ingredients

  

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Main Ingredients

• 0.75 cup unsalted butter melted and cooled
• 1.5 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 0.75 cup unsweetened cocoa powder sifted for smooth batter
• 1 cup all-purpose flour spooned and leveled
• 0.5 teaspoon salt
• 0.25 teaspoon baking powder
• 2.5 cup sweetened shredded coconut for coconut layer
• 14 ounce sweetened condensed milk one 14 oz can
• 6 ounce Mounds candy bars chopped into small pieces
• 8 ounce semisweet chocolate chips for topping (melt some for drizzle)

Instructions

 

Preparation Steps

• Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it lightly.
• In a large bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs and vanilla and beat until smooth and glossy.
• Sift the cocoa powder, flour, salt, and baking powder together. Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
• Pour the brownie batter into the prepared pan and spread into an even layer. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
• While the brownies bake, stir together the shredded coconut and sweetened condensed milk in a bowl until the coconut is evenly coated and sticky.
• When the brownies are done, remove them from the oven and immediately spread the coconut mixture evenly over the warm brownies. Press gently so the coconut adheres to the brownie layer.
• Sprinkle the chopped Mounds candy bars and semisweet chocolate chips evenly over the coconut layer. Return to the oven for 3 to 5 minutes just to melt the chocolate chips slightly, or until chips are glossy.
• Remove from the oven and, if desired, melt additional chocolate chips and drizzle over the top for a smooth finish. Allow the bars to cool completely in the pan on a wire rack, then chill in the refrigerator for 30 minutes to set.
• Once chilled and set, lift the brownies from the pan using the parchment paper and cut into 12 squares. Serve at room temperature or slightly chilled.

Notes

Store leftovers wrapped in plastic wrap in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

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