Mounds Brownies

Introduction

Mounds Brownies are a decadent, tropical twist on the classic fudgy brownie—infused with the unmistakable flavor and texture of Mounds candy bars: rich dark chocolate, sweet shredded coconut, and a hint of vanilla. These brownies capture the nostalgic essence of the iconic candy bar in homemade, oven-baked form—offering deep cocoa intensity, chewy-crisp coconut clusters, and a dense, moist crumb that’s neither cakey nor overly greasy. Whether you’re baking for a holiday dessert table, a summer potluck, or simply satisfying an intense chocolate-coconut craving, Mounds Brownies deliver bold, layered flavor in every square. They’re more than just a treat—they’re a sensory experience that evokes beachside breezes, childhood lunchboxes, and the comforting ritual of breaking open a foil-wrapped bar to reveal its snowy, coconut-laden core.

The History

The story of Mounds Brownies begins not in a test kitchen, but in the candy aisle. Mounds, introduced by Peter Paul Candy Manufacturing Company in 1936 (later acquired by Cadbury and now owned by Mondelez International), was one of the first mass-produced coconut-chocolate confections in the United States. Its creation was inspired by the growing American fascination with tropical flavors during the interwar era—coconut, once considered exotic and luxurious, became widely accessible thanks to improved shipping and processing techniques. The original Mounds bar featured sweetened, desiccated coconut enrobed in smooth, semi-sweet dark chocolate—a deliberate contrast to the milk chocolate-based Almond Joy, which debuted in 1946 as its nuttier sibling. As home baking surged in popularity through the mid-20th century—fueled by Betty Crocker cookbooks, Jell-O promotions, and the rise of convenience ingredients like boxed brownie mixes—bakers began experimenting with candy-bar-inspired desserts. By the 1970s and ’80s, “candy bar brownies” appeared regularly in community cookbooks and newspaper food sections; however, Mounds Brownies remained a regional favorite—especially in Florida, Hawaii, and Southern California—before gaining broader recognition via food blogs and viral baking videos in the 2010s. Today, they represent a beloved fusion of nostalgia, cultural flavor migration, and modern dessert innovation—honoring tradition while inviting endless reinterpretation.

Ingredients Breakdown

Every exceptional Mounds Brownie begins with intentionality—not just in measurement, but in ingredient selection and function. Below is a comprehensive breakdown of each component, including why it matters and what to look for:

Unsweetened Chocolate (2–3 oz): Provides deep, bitter cocoa notes and structure. Opt for high-quality 100% cacao or 85% dark chocolate for complexity; avoid Dutch-processed unless balanced with natural cocoa to maintain proper leavening chemistry.
Granulated Sugar (1 ¼ cups): Sweetens and contributes to crust formation. A portion can be substituted with light brown sugar (¼ cup) for subtle molasses depth and added moisture retention.
Brown Sugar (½ cup, packed): Adds caramelized richness, moisture, and chewiness. Its acidity also helps activate baking soda if used.
Large Eggs (3, room temperature): Provide emulsification, lift, and binding. Cold eggs risk seizing the melted chocolate mixture; room-temp ensures even incorporation and optimal aeration.
Pure Vanilla Extract (2 tsp): Enhances floral and woody notes in both chocolate and coconut. Avoid imitation—its harsh alcohol base overwhelms delicate aromas.
All-Purpose Flour (¾ cup): Gives structural integrity without toughness. For gluten-free versions, use a 1:1 certified GF blend with xanthan gum; never substitute almond or oat flour alone without recipe recalibration.
Natural Cocoa Powder (⅓ cup, unsweetened, non-alkalized): Boosts chocolate intensity and adds acidity critical for leavening synergy with baking soda. Dutch-process cocoa lacks sufficient acid and may yield flat, dense results unless the formula is reformulated.
Baking Powder (½ tsp) & Baking Soda (¼ tsp): Work in tandem—baking powder offers initial lift, while baking soda reacts with cocoa’s acidity and brown sugar’s molasses for sustained rise and tenderness.
Salt (¾ tsp fine sea salt or kosher): Not merely for seasoning—it heightens sweetness, balances bitterness, and strengthens gluten networks just enough for chew without gumminess.
Unsalted Butter (½ cup, cubed and cold or room temp): Adds luxury mouthfeel and flakiness at the edges. Melted butter yields denser texture; softened butter creamed with sugar creates slight airiness. Clarified butter (ghee) can be used for higher smoke point and nuttier flavor—but reduces dairy tang.
Shredded Coconut (1 ½ cups, sweetened or unsweetened): The soul of the brownie. Sweetened coconut delivers traditional Mounds authenticity; unsweetened offers cleaner flavor and less cloying sweetness—ideal when paired with extra-dark chocolate. Toast it lightly before folding in for enhanced aroma and crunch contrast. Avoid “flaked” or “desiccated” unless finely ground—it must retain some pliability to bind into the batter.
Dark Chocolate Chunks or Chopped Mounds Bars (¾ cup): For melty pockets and textural surprise. Using real Mounds bars ensures authentic flavor pairing—but chop them just before adding to prevent premature melting. High-cocoa chocolate chips (65–72%) work well, though they lack coconut oil’s unique melt profile.
Optional Additions: A pinch of ground allspice or cardamom (⅛ tsp) nods to tropical spice traditions; a tablespoon of coconut milk (full-fat, canned) replaces part of the butter for intensified coconut aroma; a splash of rum extract (¼ tsp) adds sophistication without alcohol content.

Step-by-Step Recipe

Preheat & Prep: Position oven rack to center position. Preheat oven to 325°F (163°C)—a lower temperature ensures even baking and prevents cracked tops or burnt edges. Grease a 9×13-inch metal baking pan thoroughly with butter or coconut oil, then line bottom and long sides with parchment paper, leaving 2-inch overhangs for easy lifting. Lightly grease parchment.
Melt Chocolate & Butter: In a heatproof bowl set over a saucepan of barely simmering water (double boiler), combine unsweetened chocolate and butter. Stir constantly with a silicone spatula until fully melted and smooth—about 4–5 minutes. Remove from heat and cool slightly (2–3 minutes) to avoid cooking eggs later.
Cream Sugars & Eggs: In a large mixing bowl, whisk granulated sugar, brown sugar, and eggs vigorously for 2 full minutes until thickened, pale, and ribbony—this incorporates air critical for lift and glossy surface sheen. Whisk in vanilla until fully blended.
Combine Wet & Dry: Gently pour warm chocolate-butter mixture into sugar-egg mixture in a slow, steady stream, whisking constantly to emulsify. Sift together flour, cocoa powder, baking powder, baking soda, and salt into a separate bowl. Fold dry ingredients into wet mixture using a spatula in 3 additions, mixing only until *just* no streaks remain—overmixing develops gluten and causes toughness.
Incorporate Coconut & Chocolate: Fold in shredded coconut and chopped chocolate (or Mounds pieces) until evenly distributed. Batter will be thick, glossy, and studded with snowy coconut flakes and dark morsels. Let rest 5 minutes—this allows coconut to hydrate slightly and batter to thicken for cleaner slicing.
Spread & Smooth: Pour batter into prepared pan. Use an offset spatula or the back of a spoon to spread evenly, pressing gently to eliminate air pockets. Tap pan sharply on countertop 3 times to release trapped bubbles and encourage even settling.
Bake with Precision: Place pan in preheated oven. Bake 32–38 minutes—start checking at 32 min. Brownies are done when top is set with a delicate crust, edges pull slightly from pan, and a toothpick inserted 1 inch from edge comes out with *moist crumbs* (not wet batter). Center should still wobble faintly—it will continue to cook from residual heat. Avoid overbaking: even 60 extra seconds yields dry, crumbly results.
Cool Completely: Remove from oven and place pan on a wire rack. Cool *undisturbed* for 2 hours at room temperature—this allows structure to fully set and prevents crumbling upon cutting. For cleanest slices, refrigerate pan uncovered for 1 additional hour before cutting.
Cut & Serve: Use a sharp chef’s knife wiped clean between cuts. For perfect squares, score top lightly with knife before chilling, then cut along lines. Store covered at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for 3 months.

Tips

Room-Temperature Is Non-Negotiable: Cold eggs or butter cause the melted chocolate to seize into grainy clumps—always bring ingredients to 68–72°F before starting.
Weigh Your Ingredients: Volume measurements for flour and cocoa vary wildly. Use a digital scale: 95g flour, 30g cocoa, 250g sugar total yields consistent results every time.
Toast Coconut Separately: Spread shredded coconut on a parchment-lined sheet pan and bake at 325°F for 5–7 minutes, stirring twice, until golden and fragrant. Cool completely before folding in—this prevents steam from making batter soggy.
Don’t Skip the Rest: Allowing batter to sit 5 minutes before baking improves texture by relaxing gluten and letting coconut absorb ambient moisture—resulting in better chew and less separation.
Use Metal Pans, Not Glass or Ceramic: Metal conducts heat faster and more evenly—glass retains too much heat, increasing risk of overbaked edges and undercooked centers.
Rotate Pan Midway (If Needed): If your oven has hot spots, rotate pan 180° at 22 minutes—but only if necessary. Most modern ovens distribute heat reliably at 325°F.
Test With Visual Cues First: Rely less on timers and more on appearance: shiny, crackled surface + slight edge shrinkage = readiness. Insert toothpick near corner—not center—for accuracy.
Cut With Hot Knife Technique: For ultra-clean slices, dip a thin-bladed knife in hot water, wipe dry, cut, then repeat. Works especially well when brownies are chilled.
Revive Stale Brownies: Wrap individual squares in damp paper towel, microwave 5–8 seconds, and enjoy warm with melty coconut pockets.
Make Ahead Smartly: Bake brownies 1 day ahead. Cool completely, wrap tightly in plastic, then store at room temp. Flavor deepens overnight as coconut oils infuse the crumb.

Variations and Customizations

Mounds Brownies are a canvas—not a constraint. Their sturdy, coconut-rich base welcomes creativity across dietary needs, flavor profiles, and presentation styles:

Gluten-Free Mounds Brownies: Substitute flour with ¾ cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour (with xanthan gum). Add 1 tsp psyllium husk powder to improve elasticity and moisture retention. Verify all other ingredients (cocoa, coconut, chocolate) are certified GF.
Vegan Mounds Brownies: Replace eggs with flax eggs (3 tbsp ground flaxseed + 9 tbsp warm water, rested 10 min); use vegan butter (Miyoko’s or Earth Balance); swap chocolate for dairy-free dark chocolate (Enjoy Life or Hu Kitchen); ensure coconut is unsweetened or sweetened with coconut sugar. Add 1 tbsp apple cider vinegar to react with baking soda for lift.
Protein-Packed Mounds Brownies: Add ¼ cup unflavored collagen peptides or plant-based protein isolate (brown rice or pea) with dry ingredients. Reduce flour by 2 tbsp to compensate. Increase coconut milk by 2 tbsp to offset dryness.
Boozy Mounds Brownies: Infuse melted butter with 1 tbsp dark rum or coconut rum for 5 minutes off heat before adding chocolate. Or stir in 1 tsp rum extract with vanilla. Garnish with toasted coconut and dark chocolate curls.
Spiced Mounds Brownies: Add ¼ tsp ground cinnamon, ⅛ tsp ground nutmeg, and a pinch of black pepper to dry ingredients. Complements coconut’s sweetness and adds warmth reminiscent of Caribbean baking traditions.
Layered Mounds Truffle Brownies: After pouring batter, drop spoonfuls of coconut cream ganache (1:1 coconut cream to dark chocolate, warmed and stirred smooth) onto surface. Swirl gently with a knife before baking for marbled elegance.
Mini Mounds Brownie Bites: Use a lined muffin tin. Fill cups ¾ full. Bake at 325°F for 18–22 minutes. Cool 15 minutes in pan, then lift out. Perfect for parties, gifts, or portion control.
Breakfast Mounds Brownie Loaf: Reduce sugar by ¼ cup, add ½ tsp ground ginger and ¼ cup rolled oats with dry ingredients. Bake in a 9×5 loaf pan for 45–50 minutes. Serve warm with Greek yogurt.
Decorative Mounds Brownie Tart: Press 1 cup crushed graham crackers + 3 tbsp melted butter + 2 tbsp coconut sugar into a 9-inch tart pan. Pour brownie batter over base. Bake as directed. Top with toasted coconut, dark chocolate drizzle, and edible flowers.
Keto-Friendly Mounds Brownies: Replace sugar with 1 cup erythritol + 2 tbsp monk fruit blend; use almond flour (¾ cup) instead of AP; add 2 tbsp coconut flour for absorption; increase eggs to 4; use sugar-free chocolate chips (Lakanto or ChocZero). Expect denser, fudgier texture.

Health Considerations and Nutritional Value

While Mounds Brownies are undeniably indulgent, understanding their nutritional composition empowers mindful enjoyment—and reveals surprising functional benefits when crafted thoughtfully:

Caloric Profile (per standard 2×2-inch square, ~100g): Approximately 285–320 calories—moderate for a dessert, driven primarily by healthy fats (coconut oil, cocoa butter) rather than refined oils or trans fats.
Fat Composition: Coconut provides medium-chain triglycerides (MCTs), metabolized differently than long-chain fats—potentially supporting energy utilization and satiety. Dark chocolate contributes heart-healthy oleic acid and stearic acid, shown in studies to have neutral effects on LDL cholesterol.
Antioxidant Powerhouse: Natural cocoa contains flavanols—epicatechin and procyanidins—that support endothelial function, blood flow, and cognitive health. Using high-flavanol, minimally processed cocoa amplifies these benefits.
Fiber & Micronutrients: Shredded coconut supplies ~2g dietary fiber per serving, plus iron, zinc, selenium, and manganese. Dark chocolate contributes magnesium (critical for muscle relaxation and sleep regulation) and copper.
Glycemic Impact: Despite sweetness, the combination of fat, fiber, and protein slows glucose absorption. Paired with unsweetened coconut and reduced-sugar options, glycemic load remains moderate—making them more suitable for controlled carbohydrate plans than many cake-based desserts.
Allergen Notes: Naturally nut-free (unlike Almond Joy), making them safer for school lunches or nut-restricted environments—though always verify labels on commercial chocolate and coconut for cross-contamination warnings.
Digestive Sensitivity Considerations: Some individuals report bloating from large amounts of dried coconut due to fermentable oligosaccharides. Soaking shredded coconut in warm coconut milk for 10 minutes before folding in can reduce this effect.
Portion Mindfulness Tips: Serve smaller squares (1.5×1.5 inches), pair with tart raspberry coulis or plain Greek yogurt to balance sweetness, and savor slowly—enhancing satisfaction with less volume.
Not Medical Advice Disclaimer: While nutrient-dense ingredients offer wellness-supportive properties, brownies remain a treat—not a supplement. Those managing diabetes, kidney disease, or severe food allergies should consult a registered dietitian before incorporating into routine diets.

Ingredients

2 ounces (56g) unsweetened chocolate, finely chopped
½ cup (113g) unsalted butter, cubed
1 ¼ cups (250g) granulated sugar
½ cup (100g) packed light brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
¾ cup (95g) all-purpose flour
⅓ cup (30g) natural unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon fine sea salt
1 ½ cups (120g) sweetened shredded coconut (or unsweetened, for less sugar)
¾ cup (135g) chopped Mounds candy bars or high-quality dark chocolate chunks

Directions

Preheat oven to 325°F (163°C). Grease a 9×13-inch metal baking pan and line with parchment paper, leaving overhangs on two opposite sides.
In a heatproof bowl set over barely simmering water, melt unsweetened chocolate and butter, stirring constantly until smooth. Remove from heat and let cool 3 minutes.
In a large bowl, whisk granulated sugar, brown sugar, and eggs for 2 minutes until thick, pale, and ribbon-like. Whisk in vanilla.
Pour warm chocolate mixture into egg mixture in a slow stream, whisking constantly until fully combined and glossy.
Sift flour, cocoa powder, baking powder, baking soda, and salt into a separate bowl. Gently fold dry ingredients into wet mixture in three additions, mixing only until no dry streaks remain.
Fold in shredded coconut and chopped chocolate or Mounds pieces until evenly distributed. Let batter rest 5 minutes.
Pour batter into prepared pan. Spread evenly with an offset spatula. Tap pan firmly on counter 3 times.
Bake 32–38 minutes, until top is set, edges begin to pull from sides, and a toothpick inserted 1 inch from edge comes out with moist crumbs.
Cool brownies in pan on a wire rack for 2 hours at room temperature. For cleanest cuts, refrigerate uncovered 1 hour longer.
Use parchment overhangs to lift brownies from pan. Cut into 24 squares with a sharp, hot knife wiped between cuts.

FAQ

Can I use boxed brownie mix?: Yes—but with caveats. Choose a premium dark chocolate mix (Ghirardelli or Duncan Hines Signature). Omit the oil/water/eggs listed on box and instead use the egg count above plus melted chocolate-butter combo and coconut. Add 1 extra tbsp cocoa powder to deepen flavor and balance sweetness.
Why did my brownies sink in the center?: Likely causes: overmixing after adding flour (develops gluten), opening oven too early (temperature shock), insufficient leavening (expired baking powder), or underbaking followed by rapid cooling. Always wait until edges visibly shrink and top looks matte—not glossy—before removing.
Can I freeze Mounds Brownies?: Absolutely. Cool completely, wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze up to 3 months. Thaw overnight in fridge or at room temperature for 2 hours. Texture remains remarkably intact.
My coconut sank to the bottom—how do I prevent that?: Toss shredded coconut with 1 tbsp of the measured flour before folding in—this coats fibers and helps suspend them. Also, avoid overmixing after addition; fold gently with a spatula using wide, sweeping motions from bottom to top.
What’s the best way to store them?: At room temperature: keep in an airtight container with parchment between layers for up to 3 days. Refrigerated: same container, up to 1 week—texture becomes fudgier. Do not refrigerate if using fresh, unsweetened coconut unless consuming within 48 hours (risk of rancidity).
Can I make them nut-free and dairy-free simultaneously?: Yes. Use vegan butter, dairy-free chocolate, flax eggs, and certified nut-free coconut. Double-check labels on all packaged items—many “dairy-free” chocolates are processed in facilities with nuts.
Are Mounds Brownies safe for Passover or Ramadan?: For Passover: substitute flour with matzo cake meal (¾ cup) and omit baking powder/soda (use ½ tsp vinegar + ¼ tsp baking soda for lift). For Ramadan: ideal for suhoor (pre-dawn meal) due to sustained energy from coconut fat and complex carbs—just serve in modest portions.
Can I add espresso powder?: Yes—¼ teaspoon enhances chocolate flavor without tasting like coffee. Dissolve in vanilla before adding to batter. Avoid more than ½ tsp, which may introduce bitterness that clashes with coconut.
Why use both baking powder AND baking soda?: Baking powder provides reliable, heat-activated lift. Baking soda reacts immediately with the acid in natural cocoa and brown sugar—creating tenderness, browning, and a subtle lift that prevents leaden density. Removing either compromises texture.
How do I make them extra fudgy vs. cakey?: For fudgy: reduce flour to ⅔ cup, add 1 extra egg yolk, bake at 325°F (not 350°F), and remove 2 minutes earlier. For cakey: increase flour to 1 cup, add ¼ tsp extra baking powder, and bake at 350°F—but note this strays from authentic Mounds character.

Summary

Mounds Brownies are a masterclass in tropical decadence—melding the bold, bittersweet depth of dark chocolate with the sweet, chewy embrace of toasted coconut in a luxuriously fudgy, deeply aromatic brownie that honors its candy-bar namesake while surpassing it in complexity and craft.

Baked low and slow for impeccable texture, customizable for every diet and occasion, and nutritionally thoughtful without sacrificing joy, these brownies aren’t just dessert—they’re a celebration of memory, culture, and the quiet magic that happens when coconut meets cocoa in the warmth of your oven.