Mounds Brownies 

Rich fudgy chocolate brownies layered with sweet coconut cream and topped with silky chocolate ganache — just like your favorite candy bar! 😍

Ingredients:

For the Brownie Layer:

1 cup unsalted butter, melted

1 cup granulated sugar

1 cup brown sugar

3 large eggs

1 teaspoon vanilla extract

¾ cup cocoa powder

1 cup all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

For the Coconut Layer:

2 cups sweetened shredded coconut

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

For the Chocolate Topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper and lightly grease it.

2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.

3. Add eggs and vanilla extract. Mix until fully combined.

4. Stir in cocoa powder, flour, salt, and baking powder until just combined. Do not overmix.

5. Pour the brownie batter into the prepared pan and spread evenly.

6. In a separate bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until well combined.

7. Carefully spread the coconut mixture evenly over the brownie batter.

8. Bake for 30–35 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs.

9. Let brownies cool completely in the pan.

10. Heat heavy cream until steaming (but not boiling), then pour over chocolate chips. Let sit 2–3 minutes, then stir until smooth and glossy.

11. Pour chocolate ganache over the cooled brownies and spread evenly.

12. Chill for 30–45 minutes until the topping is set before slicing.

Pro Tip:

For super clean slices, refrigerate the brownies for an hour and use a sharp knife wiped clean between cuts. They taste even better the next day once the layers fully set! 🥥✨