Monday, March 3, 2014

Chocolate Coconut Mounds Bar Brownies

Wow, is all I can say to this bar. So moist and rich and with the coconut. It is so good. This is another great recipe everyone in your family will love. I love to bake brownies and bars, and this is top 10 for me. You have to  make this one!!!!!


6 ounces dark chocolate, coarsely chopped
1/2 cup unsalted butter, softened
2 large eggs
3/4 cup granulated sugar
1/4 light brown sugar, packed
1 tablespoon vanilla extract
1 tablespoon coffee, optional but recommended
1 teaspoon instant espresso granules, optional but recommended
3/4 cup all-purpose flour
2 1/2 cups sweetened shredded coconut flakes, loosely packed
one 12-ounce can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips


  1. Preheat oven to 350F. Line an 8x8-inch pan with aluminum foil or parchment leaving overhang, spray with cooking spray; set aside. 
  2. In a large microwave-safe bowl, combine the dark chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Reheat every 20 seconds until mixture is smooth.
  3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. Coffee and espresso don't make the brownies taste like coffee; they enhance the chocolate flavor.
  4. Add the flour and stir until just combined; don't over mix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula and bake until brownies are just set and done, about 28 minutes in my oven. Start checking at 24 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don't over bake because brownies go back into the oven after they're topped with coconut.
  6. While brownies are baking, in a large bowl combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
  7. When brownies are done and removed from the oven, evenly top with the coconut mixture. Smooth the top lightly with a spatula, pushing mixture gentle into all corners.
  8. Evenly sprinkle with chocolate chips.
  9. Return pan to oven and bake for 5 minutes.
  10. Remove pan from oven and using a spatula, lightly smooth the chocolate chips. They will be have softened enough to smooth out when pressed lightly with a spatula.
  11. Place pan on a wire rack and allow to cool, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
  12. When ready to serve, lift brownies of pan using foil overhang, place on a large cutting board, and slice with your biggest and sharpest knife. Slicing will be messy, but the longer brownies cool, the easier and less messy it is. Brownies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

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