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.