Mounds Brownies Recipe: The Ultimate Chocolate Coconut Treat
There is something deeply nostalgic about the combination of dark, chewy chocolate and cool, sweet coconut. It reminds me of boardwalk candy shops and the simple joy of unwrapping a classic Mounds bar on a summer afternoon. These Mounds Brownies take that iconic flavor profile and turn it into a decadent, triple-layered dessert.
Imagine biting through a silky layer of warm chocolate fudge frosting, hitting a thick, creamy center of sweetened coconut, and finally landing on a dense, fudgy brownie base. The contrast in textures—the slight crunch of the shredded coconut against the velvet smoothness of the fudge—is what makes this recipe a permanent fixture in my baking rotation. Whether you are hosting a backyard barbecue or looking for a comforting Sunday afternoon project, these brownies fill the kitchen with a buttery, cocoa-rich aroma that brings everyone to the table.
Why You’ll Love This
Zero-Effort Elegance: It uses clever shortcuts to create a high-end bakery look without requiring professional pastry skills.
The Perfect Texture: You get the trifecta of dessert textures: fudgy, chewy, and creamy all in one bite.
Crowd-Pleasing Flavors: It bridges the gap between a candy bar and a classic baked good, making it a hit with both kids and adults.
Make-Ahead Friendly: These actually taste better after they’ve sat for a few hours, making them stress-free for entertaining.
The Ultimate Skeptic’s Favorite
I first realized this recipe was a winner when I served it to my uncle, a man who famously claims he “doesn’t do sweets” and generally avoids anything with coconut. He took one polite bite to be kind, then went silent. Five minutes later, he was back in the kitchen asking if I had used some kind of secret pastry cream. He couldn’t believe the coconut layer was so lush and moist, rather than dry or gritty. He ended up taking three squares home in a napkin. If it can win over a self-proclaimed dessert hater, it can win over anyone.
What Makes It Special
Fudge Brownie Base: Providing a sturdy, dark foundation that balances the sweetness of the toppings.
Shredded Coconut: The star of the show, offering a tropical chew and distinct texture.
Sweetened Condensed Milk: This is the “glue” that creates that signature candy-bar interior; it’s milky, rich, and deeply satisfying.
Microwavable Fudge Frosting: By melting the frosting, you create a Ganache-like finish that sets with a beautiful, professional sheen.
Making It Happen
The process begins with your favorite fudge brownie recipe. Whether you have a cherished family recipe or a trusty boxed mix, bake it in a 9 x 13-inch pan until a toothpick comes out with just a few moist crumbs. The hardest part of this entire recipe is the next step: waiting. You must let the brownies cool completely. If you rush this, the coconut layer will melt into the base rather than sitting proudly on top.
Once cooled, you’ll mix the shredded coconut, condensed milk, and powdered sugar in a large bowl. It will be thick and snowy. Spread this evenly over the brownies, pressing down slightly so it stays put. Next, take your fudge frosting and give it a quick zap in the microwave. You aren’t looking to boil it—just get it fluid enough to pour. Pour that glossy chocolate over the coconut and use a spatula to smooth it to the edges. Let the pan sit until the chocolate has set into a firm, fudge-like topping before you even think about slicing.
You Must Know
The Cooling Rule: Never frost a warm brownie. The layers will bleed together and lose their distinct “Mounds” look.
The Wet Knife Trick: For clean, professional squares, wipe your knife with a warm, damp cloth between every single cut.
The Mix Choice: Opt for a “fudge” brownie mix rather than a “cake-like” one; the denser base holds up better under the heavy coconut layer.
Serving Ideas
These brownies are rich, so they pair beautifully with a cold glass of whole milk or a strong, bitter espresso to cut through the sweetness. If you want to go all out for a dinner party, serve a square slightly chilled with a scoop of vanilla bean ice cream and a few toasted coconut flakes scattered on top.
Make It Different
The Almond Joy Twist: Press whole roasted almonds into the coconut layer before pouring the chocolate frosting over the top.
Dark Chocolate Version: Use a dark chocolate brownie mix and a dark chocolate frosting for a less sweet, more sophisticated profile.
Salted Coconut: Add a pinch of sea salt to the coconut mixture to highlight the buttery notes of the condensed milk.
Storage and Reheating
Store these brownies in an airtight container. They stay fresh at room temperature for about 3 days, but they are truly exceptional when kept in the refrigerator. The cold temperature firms up the coconut layer and makes the brownie base extra chewy. If you prefer them soft, let a square sit at room temperature for 15 minutes before eating. I do not recommend reheating them in the microwave, as the frosting will melt and run.
Success Tips
For the best results, use unsweetened shredded coconut if you prefer a less sugary treat, as the condensed milk and powdered sugar provide plenty of sweetness. Also, make sure your powdered sugar is sifted; you don’t want any tiny white lumps hiding in that creamy coconut center.
Frequently Asked Questions
Can I use a different size pan?
If you use a 9 x 9-inch pan, the layers will be very thick, and you will need to increase the brownie baking time. A 9 x 13-inch pan is ideal for the perfect ratio of chocolate to coconut.
Do I have to use canned frosting?
Not at all. You can make a homemade chocolate ganache by melting chocolate chips with heavy cream, but the canned frosting method is a fantastic, reliable hack for a perfect set.
How do I stop the coconut from sticking to my spatula?
Lightly grease your spatula with a bit of butter or non-stick spray before spreading the coconut mixture. It will glide right over.
Can I freeze these?
Yes! Wrap them individually in plastic wrap and then place them in a freezer bag. They freeze beautifully for up to three months.
Why is my frosting not setting?
If the frosting was overheated in the microwave, it might take longer to firm up. Place the pan in the fridge for 30 minutes to speed up the process.
Recipe Card
Prep time: 15 minutes
Cook time: 25-30 minutes (depending on brownie mix)
Total time: 45 minutes (plus cooling time)
Servings: 24 brownies
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 9 x 13-inch pan
Equipment: 9 x 13-inch baking pan, mixing bowl, microwave-safe bowl, spatula.
Ingredients
1 package (or recipe) for fudge brownies (9 x 13-inch size)
5 cups shredded coconut
14 ounces sweetened condensed milk
1 1/2 cups powdered sugar
1 container (16 oz) chocolate fudge frosting
Instructions
Brownie Preparation: Bake the fudge brownie mix in a 9 x 13-inch pan according to the package directions. Remove from the oven and let them cool completely to room temperature.
Coconut Layer: In a medium bowl, stir together the shredded coconut, condensed milk, and powdered sugar until well combined. Spread the mixture evenly over the cooled brownies.
Frosting Preparation: Remove the lid and foil from the frosting container. Microwave for 30 seconds until the frosting is thin and pourable.
Applying Frosting: Pour the melted frosting over the coconut layer. Use a spatula to spread it quickly and evenly.
Cooling and Setting: Let the pan sit at room temperature or in the fridge until the chocolate layer is firm. Slice into squares and serve.
