Mounds Brownies

READY IN: 1hr
Recipe by s'kat

This contains no actual candy; it's merely a brownie-styled nod to a wonderful little candy bar.

Top Review by peppermintkitty

my hubby ate 1/2 the pan!! So, this is a keeper. It's easy to make and the only change I made was NOT using parchment paper. I sprayed my baking dish with pam, baked it, cooled it, and put in fridge for 1 hr like it said. No need to freeze them at my house! they disappear too fast!! Also, I did end up mixing the coconut mixture with my hands (clean of course)

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Line a 7 by 11 inch rectangular pan with parchment paper and leave some extra overlap to lift out brownies later.
  3. In a medium bowl, stir all coconut layer ingredients together with a fork or with (clean) hands until it is pasty.
  4. In another bowl, stir together butter and sugar, then add eggs and vanilla.
  5. Stir in flour, cocoa, baking soda and salt.
  6. Put 2/3 of brownie batter into prepared pan.
  7. Top as evenly as possible with coconut mixture.
  8. Top with spoonfuls of remaining brownie batter.
  9. Bake until top is dry to the touch (30 to 35 minute).
  10. Reduce heat to 325 F and bake for 10 more minutes.
  11. Cool well, then refrigerate for one hour.
  12. Lift entire cake from pan with liner overlaps and cut into squares.
  13. You can drizzle on some melted semi-sweet or milk chocolate for an extra touch.
  14. These freeze well.

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