Mounds Brownies

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

• Ready In: 1 hr
• Serves: 24
• Yields: 24 brownies

Ingredients

• Coconut section

• 2 1⁄2 cups  shredded coconut (mixed sweetened and unsweetened)
• 1⁄4 cup  miniature chocolate chip
• 2  tablespoons sugar
• 2  tablespoons white corn syrup
• 1  pinch salt
• 1  teaspoon vanilla
• 1⁄4 cup all-purpose flour

• Batter section

• 3⁄4 cup unsalted butter, melted and cooled
• 2  eggs
• 1 1⁄2 cups white sugar
• 1 1⁄2 teaspoons vanilla
• 3⁄4 cup all-purpose flour
• 1⁄2 cup  cocoa
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt

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.