Chocolate Coconut Mounds Bar Brownies
These Chocolate Coconut Mounds Bar Brownies are a fudgy delight! With a sweet coconut topping and chocolate drizzle, they’re irresistible!
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Microwave or double boiler
Ingredients
- 6 ounces dark chocolate coarsely chopped
- ½ cup unsalted butter softened
- 2 large eggs
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 tablespoon coffee optional but recommended
- 1 teaspoon instant espresso granules optional but recommended
- 1 cup all-purpose flour
- 2 cups sweetened shredded coconut flakes loosely packed
- 1 12-ounce can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a microwave-safe bowl or a double boiler, melt the dark chocolate with the unsalted butter. Stir until smooth and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, coffee, and instant espresso granules. Mix until well combined and slightly frothy.
- Pour the melted chocolate and butter mixture into the egg mixture. Stir until fully incorporated.
- Gently fold in the all-purpose flour until just combined. Be careful not to overmix; we want a fudgy texture!
- Spread the brownie batter evenly in the prepared pan and bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the brownies are baking, combine the sweetened shredded coconut flakes with the sweetened condensed milk in a separate bowl. Mix until the coconut is fully coated.
- Once the brownie base is baked, remove it from the oven and immediately spread the coconut topping over the warm brownies. Use a spatula to evenly distribute the mixture.
- Return the pan to the oven and bake for an additional 15-20 minutes. The coconut topping should be lightly golden and set.
- Remove the brownies from the oven, sprinkle the semi-sweet chocolate chips over the warm coconut layer, and allow them to melt slightly before spreading the melted chocolate evenly over the top.
- Allow the brownies to cool in the pan for at least 30 minutes before cutting into squares. For best results, refrigerate for an hour to set the layers before serving.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer freshness.
- Freeze brownies for up to 3 months, ensuring they are well wrapped.