Mounds Brownies

As brownie week continues, I’m pulling inspiration from some of my favorite candies to create easy yet unique recipes. It’s not often that you see coconut on a brownie, but why not?! There’s a reason why Mounds and Almond Joy bars are so popular – chocolate and coconut is a match made in heaven!

That in mind, I wanted to replicate these candies in brownie-form with a bottom & top made of chocolate and a thick, hearty layer of coconut in the middle. As it turns out, it was a pretty okay idea!

The brownie recipe included is the same as the recipe featured in my Ultimate Chocolate Peanut Butter Brownies post (minus Reese’s Peanut Butter Chips) but I will post it again here below for easy reference.

These brownies need to stay refrigerated due to the condensed milk mixed in to the coconut flakes, but this actually does something magical to the brownie itself by making it denser and fudgier without making it unnecessarily chewy.

I highly recommend these treats for the summertime; there’s something so refreshing about chilled chocolate and coconut on a hot summer day. Give them a try and let me know if you agree!



  • 10 tbsp. unsalted butter
  • 1¼ c. granulated sugar
  • 1 c. unsweetened cocoa powder (I use Ghirardelli Premium Baking Cocoa)
  • ½ tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 eggs
  • ½c. all-purpose flour


  • 10 oz. sweetened condensed milk
  • 2 1/2 c. unsweetened coconut flakes (I use Bob’s Red Mill Unsweetened Flaked Coconut)

Chocolate topping:

  • ½ c. heavy whipping cream
  • 4 oz. semisweet chocolate chips




  • Preheat the oven to 325°
  • Line the bottom of a square 8” baking pan with parchment paper – spray with cooking spray.
  • Using the double-broiler method, combine butter, sugar, cocoa powder and salt in a medium-sized saucepan or heat-safe bowl.* Melt and mix ingredients together, stirring often and until butter is completely mixed in. The batter should look grainy and thick.
    • *Don’t have a double-broiler? Add about 1 in. of water to a pot and bring to a boil. Place a heat-safe bowl on top of the pot (make sure it fits securely!), add ingredients and follow the step above.
  • After combined, remove from heat and let sit 5-10 min. to cool.
  • Using a hand mixer add the eggs 1 at a time, mixing well after each addition.
  • Add vanilla and mix on medium.
  • Add flour in 2 batches, mixing well after each addition and scraping the side of the bowl well.
  • Mix on high 2 minutes and pour into prepared baking pan.
  • Bake 30 minutes, or until a toothpick comes out mostly clean (no wet batter should be present, but some cakey residue is okay!)
  • Let cool completely before topping.


  • In a small bowl, mix together coconut flakes and condensed sweetened milk.
  • Refrigerate for 20-30 min.
  • Spread evenly across the top of the completely cooled brownie.

Chocolate topping:

  • In a small saucepan, bring heavy whipping cream almost to a boil (bubbles beginning to form around the edge of the pan) and remove from heat.
  • Add chocolate and let sit about 1 min. before mixing. Continue stirring until chocolate is completely melted.
  • Pour evenly across the top of the coconut layer.
  • Refrigerate at least 1 hr. before serving.
  • Keep leftovers refrigerated in a sealed container.

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