Monday, May 12, 2014

Chocolate Covered Mounds Brownie Bars

These moist and amazing brownies are like eating a Mounds Bar on top of a delicious brownies. The brownie is fudgy and then filled with a combination of sweetened condensed milk and sweet coconut, and topped with a layer of delicious chocolate. These will be a hit with everyone, when I found this recipe, I knew it was gonna be a hit..

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, from morning coffee, optional
1 teaspoon instant espresso granules, optional
3/4 cup all-purpose flour
2 1/2 cups sweetened shredded coconut flakes, loosely packed
1 (12-ounce) can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips
  1. Preheat oven to 350 degrees, then line a 8x8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. ( you must line pan)
  2. In a large microwave-safe bowl, combine the chopped dark chocolate, butter, and heat on high for 30 second intervals, stirring each time, it takes about 1 minutes. Until smooth.
  3. In a medium bowl combine the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. The coffee and espresso granules just enhance flavor, they do not taste like coffee. Add to the chocolate/butter mix and whisk until combined. 
  4. Add the flour to the mixture and stir until just combined, do not over mix, will make a tough bar.
  5. Pour batter into prepared pan, smoothing the top with a spatula and bake until brownies are just set and done, about 24-28 minutes. Start checking at 24 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don't overbake because brownies go back into the oven after they are topped with coconut.
  6. While brownies are baking, in a large bowl combine the coconut, sweetened condensed milk, and stir until combined, then set aside until brownies come out of oven.
  7. When brownies are done and removed from the oven, evenly top with the coconut/sweetened condensed 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 an offset spatula, lightly smooth the chocolate chips. They will have to be softened enough to smooth out when pressed lightly with a spatula.
  11. Place pan on a wire rack and allow to cool, for about 3-4 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, and slice with a very sharp knife, for a clean cut, the slicing is 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.

recipe slightly adapted from:

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