The Brownies That Caused a Family Feud Over the Last Piece
Let me paint you a picture: rich, fudgy chocolate brownies topped with a thick layer of sweet, toasted coconut that tastes exactly like the inside of a Mounds bar. These aren't just brownies with coconut on top—they're a full-blown dessert experience that combines two obsession-worthy flavors into one pan of pure bliss. And the best part? You're starting with a boxed mix, which means you get bakery-level results with almost zero effort.
These Mounds Brownies are the kind of recipe that makes you look like a baking genius while secretly being ridiculously easy. The brownie base stays dense and fudgy underneath while that coconut layer bakes up golden, slightly crispy on top, and impossibly creamy underneath. It's the perfect balance of textures and flavors, and fair warning—people will absolutely lose their minds over these. You might want to make a double batch and hide half before serving, because once word gets out, they vanish faster than you can say "just one more piece."
Why You'll Love This Recipe
- Starts with a brownie mix for foolproof, easy base every time
- Only 3 ingredients for the topping—coconut, sweetened condensed milk, powdered sugar
- Tastes exactly like a Mounds candy bar in brownie form
- Impressive presentation that looks like you spent hours
- Perfect for coconut lovers with a thick, generous topping
- Great for parties, potlucks, or bake sales—always a crowd favorite
- Rich chocolate-coconut combo that's absolutely addictive
- Easy enough for beginners but impressive enough for any occasion
- Makes a whole 9x13 pan—plenty to share (or not)
- Customizable with chocolate chips, nuts, or drizzles
Ingredients
- 1 box (9x13 inch size) brownie mix, plus ingredients called for on box (typically eggs, oil, water)
- 5 cups shredded sweetened coconut
- 1 can (14 oz) sweetened condensed milk
- 1 cup powdered sugar
Equipment
- 9x13 inch baking pan
- Medium mixing bowl
- Large mixing bowl (for brownie batter)
- Whisk or spoon
- Measuring cups
- Spatula
- Oven mitts
- Wire cooling rack
- Sharp knife for cutting
Step-by-Step Instructions
Step 1: Make Your Brownie Base
Preheat your oven according to the brownie mix package directions (usually 350°F). Prepare the brownie batter following the instructions on the box—this typically means whisking together eggs, oil, water, and the brownie mix until smooth. Pour the batter into a greased or lined 9x13 inch baking pan and slide it into the oven. Set a timer, but don't walk away just yet—you've got a topping to make.
Step 2: Create the Coconut Magic
While your brownies start baking, grab a medium bowl and combine the shredded coconut, sweetened condensed milk, and powdered sugar. Stir everything together until it's completely mixed and you have this thick, sticky, absolutely gorgeous coconut mixture. It should hold together like a thick paste—that's exactly what you want. The powdered sugar helps it set up slightly and adds extra sweetness that balances the chocolate perfectly.
Step 3: Time It Right
This is the crucial step: when your brownies have about 10-15 minutes of baking time remaining (check your box for total time and do the math), carefully pull the pan out of the oven. The brownies will be mostly set but not quite done—perfect for adding the topping. Don't wait until they're fully baked or the topping won't adhere properly.
Step 4: Spread the Coconut Layer
Working quickly but carefully (that pan is hot!), drop spoonfuls of the coconut mixture all over the top of the partially baked brownies. Then use a spatula to gently spread it into an even layer, covering the entire surface from edge to edge. Don't worry if it feels thick—that generous layer of coconut is what makes these so incredible.
Step 5: Finish Baking
Slide the pan back into the oven and let everything bake for the remaining 10-15 minutes. You're looking for a coconut topping that's turned lightly golden brown in spots and looks slightly toasted around the edges. The coconut will puff up a bit as it bakes, then settle as it cools. Your kitchen will smell absolutely amazing—like a tropical chocolate paradise.
Step 6: Cool Completely
Here's the hardest part: you absolutely must let these cool completely in the pan before cutting. I know it's torture, but if you try to cut them while warm, the coconut layer will slide around and the brownies will be gooey and messy. Let them sit at room temperature for at least 2 hours, or pop them in the fridge for an hour to speed things up. Once they're completely cool, they'll cut into perfect, clean squares.
Step 7: Cut and Serve
Use a sharp knife to cut the brownies into squares. For the cleanest cuts, wipe your knife clean between each slice. Arrange them on a platter and watch them disappear. Seriously, you might want to grab one for yourself before you put them out.
Pro Tips
- Use sweetened shredded coconut, not unsweetened. The sweetened kind has the moisture and sugar content that creates that perfect Mounds-like texture. Unsweetened will be too dry.
- Don't skip the powdered sugar. It helps the coconut layer hold together and adds structure so it doesn't just melt into the brownies.
- Line your pan with parchment paper for easy removal. Leave some overhang on two sides so you can lift the whole thing out and cut it on a cutting board for cleaner slices.
- Let them cool completely before cutting. This is non-negotiable if you want neat squares instead of a delicious mess.
- Use a quality brownie mix. Since it's the base, choose a mix you actually like. Fudge-style mixes work especially well with the sweet coconut topping.
- Toast the coconut for deeper flavor. If you want even more toasted coconut flavor, spread your coconut on a baking sheet and toast it at 350°F for 5-7 minutes before mixing with the other topping ingredients.
Variations & Substitutions
- Add chocolate chips: Sprinkle 1 cup of chocolate chips over the brownie batter before adding the coconut layer, or mix them into the coconut mixture.
- Make them almond joy brownies: Press whole almonds into the coconut layer before baking for an Almond Joy version.
- Drizzle with chocolate: Melt 1/2 cup of chocolate chips with 1 tablespoon of coconut oil and drizzle over the cooled brownies for extra chocolate intensity.
- Try dark chocolate: Use a dark chocolate brownie mix for a less sweet, more sophisticated version.
- Add a ganache layer: Pour chocolate ganache over the cooled brownies for ultimate decadence.
- Make them gluten-free: Use a gluten-free brownie mix and verify your other ingredients are gluten-free.
- Add espresso powder: Mix 1 tablespoon of instant espresso powder into the brownie batter to enhance the chocolate flavor.
- Use toasted coconut flakes: For a different texture and more pronounced toasted flavor, use coconut flakes instead of shredded.
Serving, Pairing & Storage
How to Serve:
These are perfect at room temperature, straight from the fridge for a firmer, fudgier texture, or even slightly warmed with a scoop of vanilla ice cream melting on top. Cut them into small squares—they're rich and a little goes a long way.
What It Pairs Well With:
Serve with cold milk, hot coffee, or even a glass of dessert wine. They're perfect for parties, bake sales, potlucks, or just treating yourself after a long day. Fresh berries on the side add a nice tart contrast to all that sweet richness.
Storage:
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The fridge actually makes them even fudgier and more like a candy bar, which many people prefer.
Freezing Instructions:
These freeze beautifully! Cut into squares, layer between parchment paper in an airtight container, and freeze for up to 3 months. Thaw at room temperature for an hour or enjoy them straight from the freezer for a chewy, fudgy treat.
Reheating Tips:
If you want them warm, microwave individual squares for 10-15 seconds. The coconut layer gets slightly gooey and the chocolate base softens—it's heavenly.
FAQ
Can I use homemade brownies instead of a mix?
Absolutely! Use your favorite from-scratch brownie recipe baked in a 9x13 inch pan. Just follow the same timing for adding the coconut layer.
What if I can't find sweetened shredded coconut?
You can use unsweetened and add an extra 1/2 cup of powdered sugar to the topping mixture, but sweetened works best for authentic Mounds flavor.
Can I make these in a different size pan?
You can, but you'll need to adjust baking times. An 8x8 pan will give you very thick brownies (increase baking time by 5-10 minutes), while a larger pan will make thinner ones (decrease time).
Why is my coconut layer sliding off?
This usually happens if you add it too late when the brownies are already fully set, or if you try to cut them before they're completely cool. Make sure to add the topping with 10-15 minutes of baking time remaining.
Can I reduce the amount of coconut?
You can use less, but that thick coconut layer is what makes these special. If you go below 3 cups, it might not fully cover the brownies.
How do I know when they're done?
The coconut should be lightly golden brown and toasted-looking around the edges. The brownies underneath should be set (a toothpick inserted should come out with just a few moist crumbs).
Mounds Brownies
Ingredients
Equipment
Method
- Preheat oven according to brownie mix package directions (usually 350°F). Grease or line a 9x13 inch baking pan.
- Prepare brownie batter according to package directions. Pour into prepared pan and place in oven. Set timer according to package directions.
- While brownies bake, combine shredded coconut, sweetened condensed milk, and powdered sugar in a medium bowl. Stir until well mixed and thick.
- When brownies have 10-15 minutes of baking time remaining, carefully remove pan from oven.
- Drop spoonfuls of coconut mixture over the partially baked brownies. Spread into an even layer covering the entire surface.
- Return pan to oven and bake for remaining 10-15 minutes, until coconut topping is lightly golden brown and toasted around the edges.
- Let cool completely in pan at room temperature (at least 2 hours) or refrigerate for 1 hour before cutting.
- Cut into squares with a sharp knife, wiping blade clean between cuts for cleanest slices.
Notes
Cool completely before cutting or the coconut layer will slide and brownies will be messy. This is non-negotiable for clean squares.
Line pan with parchment paper with overhang on two sides for easiest removal and cleanest cutting.
Choose a quality brownie mix you actually like—fudge-style works especially well with sweet coconut topping.
Add coconut topping when brownies have 10-15 minutes left, not when fully baked, so it adheres properly.
For extra toasted flavor, toast coconut at 350°F for 5-7 minutes before mixing with other topping ingredients.
Store in airtight container at room temperature for 3 days or refrigerate for up to a week. Refrigeration makes them fudgier.
Freeze cut squares layered with parchment paper for up to 3 months. Thaw at room temperature or enjoy frozen.
Add 1 cup chocolate chips to brownie batter or coconut layer for extra chocolate.
Press whole almonds into coconut layer before baking for Almond Joy version.
Drizzle cooled brownies with melted chocolate for ultimate decadence.
Use gluten-free brownie mix for gluten-free version.
Add 1 tablespoon instant espresso powder to brownie batter to enhance chocolate flavor.
These are rich—cut into small squares as a little goes a long way.
Serve at room temperature, chilled for fudgier texture, or warmed with vanilla ice cream.