Mounds Bar Brownies

Chewy brownie bottom base with sweetened shredded coconut middle, topped with rich chocolate ganache



  • 125g unsalted butter, room temperature
  • 125g dark chocolate, chopped
  • 3 eggs, lightly whisked
  • 335g white sugar
  • 115g all-purpose flour
  • 30g Dutch cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt

Coconut Layer

  • 3 cups shredded coconuts
  • 1 cup sweetened condensed milk
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, melted

Chocolate Ganache

  • 600g dark chocolate
  • 300ml heavy whipping cream


  1. Preheat your oven to 180C. grease a 20cm square baking tin with oil spray and line with baking paper. Set aside.
  2. Add the butter and chocolate in a heat proof bowl and microwave for 20 seconds at a time, stirring each time until smooth. Whisk in the egg, sugar, flour, cocoa powder, vanilla extract and salt until just combined Pour into the cake tin and bake for 30 minutes. Take out of the oven and allow to cool completely.

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