How to Make Mounds Brownies
Step 1: Make the Brownie Base
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
In a separate bowl, combine the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly into the prepared pan and bake for 20–22 minutes, just until set but not overbaked.
Step 2: Prepare the Coconut Layer
While the brownie base bakes, mix the shredded coconut, sweetened condensed milk, and vanilla in a bowl. The mixture should be thick and sticky.
Once the brownie layer comes out of the oven, gently spread the coconut mixture evenly over the warm brownies. Press it lightly so it adheres.
Return the pan to the oven and bake for an additional 10–12 minutes, until the coconut layer is set and lightly golden at the edges.
Step 3: Add the Chocolate Topping
Place the chocolate chips and butter in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and glossy.
Pour the melted chocolate over the coconut layer and spread it into a thin, even coating.
Step 4: Cool and Slice
Allow the brownies to cool completely at room temperature, then refrigerate for about 1 hour to set the layers. Once firm, lift them out using the parchment paper and slice into squares.
Tips for Perfect Results
Don’t overbake the brownie layer—fudgy is the goal.
Use sweetened coconut for authentic flavor and texture.
Chilling before cutting gives clean, bakery-style edges.
A Dessert That Always Impresses
Mounds brownies strike the perfect balance between homemade comfort and candy-shop indulgence. They’re rich without being heavy, sweet without being cloying, and layered in a way that feels special every time you serve them.
If you’re looking for a dessert that disappears fast and gets people asking for the recipe, this one delivers—every single time.
