Mounds Brownies

Joan Penney Recipe

By Joan Penney thyme4dinner

If you LOVE the popular chocolate covered coconut candy bar... Well, just try these fudgy chocolate brownies with a layer of coconut topped with ganache!


Recipe Rating:
 1 Rating
Serves:
16
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 c
butter
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4 oz
semi-sweet baking chocolate
1 3/4 c
sugar
4
eggs
7/8 c
all purpose flour
1/8 c
coconut flour
1 tsp
pure vanilla extract
1/2 tsp
salt
COCONUT TOPPING
8 oz
sweetened condensed milk
1 c
coconut, shredded
1 c
powered sugar
CHOCOLATE GANACHE
1/2 c
heavy cream
4 oz
semi-sweet baking chocolate-chopped
Janet Tharpe

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Directions Step-By-Step

1
Preheat oven to 350. Grease and flour 11x7 baking pan
2
In a heavy saucepan over medium heat, melt butter and chocolate. Remove from heat
3
Beat sugar and eggs until well mixed.
4
Add flours, extract and salt to sugar / egg mixture. Mix until well blended.
5
Add melted chocolate to mixture. Mix until blended.
6
Pour in prepared pan. Bake at 350 for 30-35 minutes
7
In large bowl add sweetened condensed milk, coconut and powered sugar. Mix well with a spoon. Add more milk if it seems too thick. Do not add more than an additional 2 T otherwise it will be too thin.
8
While brownies are still warm, spread coconut mixture on top.
9
Heat heavy cream on stove top but do not allow to boil. Place chopped semi sweet chocolate in small bowl and pour hot cream over chocolate, mix well.
10
Pour chocolate mixture over coconut topped brownies. Allow to cool before cutting.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids