Recipe Swap: Mounds Brownies

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Mounds Bars never ranked on my preferred candy bar list so I was pretty intrigued when I received this recipe for the Dessert Recipe Swap.

Coconut layered between brownies. Sounded awfully decadent and not the least bit healthy. So I purposely planned to make these on the day when my mom and aunt were coming over so I could pawn off the majority of the brownies to both of them. And really, this wasn't even the slightest bit evil of me, since they do the same thing to me. My aunt stopped by to return my Christmas cookie tin back in January and came with armfuls of fudge and caramel popcorn that she just "didn't have any more room for!" Suuuuureee.



Mounds Brownies
Source: Sweet Beginnings via Baking and Boys
Servings: 16
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Ingredients:
    • 1 stick unsalted butter
    • 1/2 cup cocoa powder
    • 2 eggs
    • 1 cup sugar
    • 1 tsp. vanilla
    • 1/4 cup + 2 tbsp. all purpose flour
    • 1/2 tsp. salt
    • 1 cup shredded sweetened coconut 
    • pinch of salt
    • 1/2 cup fat-free sweetened condensed milk
Directions:
1. Preheat the oven to 325 and line an 8x8 baking dish with enough foil that the edges hang over the sides of the pans a little. Spray with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan over low heat. Slowly whisk in the cocoa powder until smooth. Remove from the heat and let sit for 5 minutes.
3. Then whisk in the eggs to the cocoa powder mixture until combined. Next, add the sugar, vanilla, flour and salt.
4. Spread half of the mixture evenly into the prepared baking dish.
5. In another bowl, combine the coconut, salt and condensed milk together. Drop spoonfuls on top of the brownie batter. Top with the remaining batter and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool completely on a wire rack before transferring to the refrigerate to chill for a few hours. Cut into 16 pieces.



Share immediately with family and friends so you don't gobble them down yourself. The only change I made to this recipe was to reduce the amount of coconut since 2 cups seemed like a ton in comparison to the brownie amount.



4 comments:

  1. I love Mounds bars! Yum! And I love brownies-something tells me that I'd love these brownies :-)

    ReplyDelete
  2. These brownies sound amazing...I have a ton of coconut leftover from my carrot cake ice cream so these sound perfect to use it up.

    ReplyDelete
  3. It looks like these turned out really well. I love to bake, and I love to give away my baked goods too!

    ReplyDelete

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