Box brownies layered with a sweet coconut filling and the best ever chocolate buttercream make up these Mounds Bar Brownies. So simple to make, but so delicious! A perfect dessert for summer barbecues or class parties.
We went to a family friend’s house the other night, and, as usual, I was commissioned to prepare a dessert to bring to them. After much debate over the kind of brownie, and with the help of my dad in coming up with the idea, we settled on a new brownie doctor recipe.
My dad observed, and I agree, that coconut chocolate is delicious together, but never made very frequently. So I decided to come up with a recipe that would replicate Mounds bars. (Not Almond Joys. No one likes those.) And they were delicious.
There isn’t much to say other than the fact that these Mounds Bar Brownies are just downright amazing. So I will let you look at them to absorb the full extent of their awesome, and I will comment on them:
Look at that fudgy brownie. Combined with the rich-sweet-coconut-y filling, and Joy the Baker’s certifiably amazing frosting piled a half-inch high on top of the brownie!
Imagine sinking your teeth down into an incredibly fudge-y version of a Mounds bar. Now, if you don’t like Mounds bars, I’m sure this description does not sound very appealing. I am here to tell you that no matter what your thoughts are on Mounds bars, I bet you’ll like these.
This is the Mounds Bar Brownies in pre-baked form. Just LOOK at the chocolatey, fudgy, sweet, coconuty, moundy, scrumdiddiliumptious, goodness! (I just made up about half of the words in that sentence.) Doesn’t it just look… amazing? Don’t you want to go make them now?
I’ve basically run out of things to say about these Mounds Bar Brownies, so I will just let you make yourself hungry by looking at more pictures, and then I will give you my one piece of life advice that I have learned in my long 13 years: make these. And then devour them.
-Audrey
Prep Time:
Yield:
Print
PinIngredients
- 1 box brownie mix
- 5 1/3 cups shredded, unsweetened coconut
- 14 oz can sweetened condensed milk
- 1 ½ cups powdered sugar
- 1 batch Best Chocolate Buttercream Frosting
Best Chocolate Buttercream Frosting
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 1/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1/2 cup heavy cream
- 1/3 cup Ovaltine
Instructions
For the brownies:
- Prepare brownies according to box directions and let cool completely.
- In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
- Spread coconut mixture over brownies.
- Spread frosting over the coconut mixture. Refrigerate.
- Enjoy!
For the frosting:
- Cream together butter, cocoa powder and salt. Butter mixture will be very thick.
- Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
- In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
- Spread or pipe onto cupcakes. Yuuuuuuuuum!!
Notes
Frosting recipe by Joy the Baker.