Coconut Brownies (Mounds Bar)

Coconut Brownies (Mounds Bar)
Coconut Brownies (Mounds Bar)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Brownies:

  • 2/3

    cup unsweetened cocoa powder

  • 1 1/2

    cups granulated sugar

  • 1/3

    cup powdered sugar

  • 3/4

    teaspoon salt

  • 1

    cup all purpose flour

  • 1

    teaspoon espresso powder optional

  • 1

    cup semisweet chocolate chips

  • 3

    eggs

  • 1/2

    cup vegetable oil

  • 2

    tablespoons water

  • Coconut filling:

  • 6

    ounces cream cheese at room temperature

  • 1/3

    cup heavy cream or half and half

  • 3

    tablespoons powdered sugar

  • 1/2

    teaspoon pure vanilla extract

  • 3

    cups sweetened shredded coconut

  • Chocolate ganache:

  • 1/3

    cup heavy cream or half and half

  • 1

    cup semisweet chocolate chips

  • additional shredded coconut for garnish option

Directions

Brownies: Preheat oven to 350°F. Butter an 8x8 or 9x9 square pan. Alternately, you can line the pan with foil, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). If using the foil, butter or spray it. In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder, and chocolate chips. Whisk until combined. Add eggs, oil, and water and stir until combined. Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes (begin checking at 30 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it (there may be some fudgy crumbs on the toothpick - that's OK). Be careful not to over bake. Remove from the oven and place on a cooling rack. Cool completely Coconut filling: Using a hand mixer or stand mixer, beat the cream cheese, cream or half and half, powdered sugar, and vanilla until smooth. Add the coconut and beat for another minute to thoroughly combine. Dump the coconut mixture on top of the cooled brownies and spread it around into an even layer. Refrigerate while you prepare the ganache. For the ganache: In a small saucepan over medium-low heat, combine the cream and chocolate chips. Stir until melted and smooth. Remove from the heat and allow to cool for a couple of minutes. Pour the ganache over the coconut topped brownies, smoothing the top. If you'd like to sprinkle the top of the brownies with additional shredded coconut, do so now, while the ganache is still soft. Return the brownies to the fridge for at least an hour for the ganache to firm up before cutting and serving. These brownies are rich, I cut them small.

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