Fudgy Coconut Brownies - Better Than a Mounds Bar
These Coconut Brownies are a decadent treat reminiscent of a Mounds candy bar. You have a layer of fudgy chocolate topped with dollops of a gooey coconut filling and more fudgy brownie, all baked to perfection in the oven. The rich brownie base is perfectly dense, and the alternating chocolate and coconut mixture make a fun design.
Servings 16
Calories 273kcal
Ingredients
Chocolate
- 6 Tablespoons butter
- 4 ounces 60% chocolate bar chopped
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cup brown sugar
- ¾ cup flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Coconut
- 2 cups sweetened coconut divided
- ¼ cup powdered sugar
- ¼ cup sweetened cream of coconut
- 2 ounces cream cheese room temp
- 1 egg
- ¼ teaspoon lemon juice
- ⅛ teaspoon salt
Instructions
Chocolate Batter
- Butter a 9 x 9 inch metal baking pan and line with parchment paper.
- In a large microwave safe bowl, melt the butter and chocolate on 50% power until the chocolate has just melted, 1 - 1:30 minutes. Whisk until smooth. Cool until it is just warm and not hot. Then whisk in eggs and vanilla.
- In a separate bowl whisk together the sugar, flour, baking powder and salt. Add to the chocolate mixture whisking until smooth, it will be thick.
- Spread 1 ¼ cups of brownie batter into the prepared pan, place the remaining batter in a small bowl. Cover both with plastic wrap and refrigerate for at least 3 hours until it is firm.
Coconut Batter
- Add 1 ⅔ cups of coconut to a food processor. Reserve the rest for later. Add sugar and process until finely chopped. Shake the can of cream of coconut until well blended, stir if needed. Add ¼ cup of the cream of coconut to the food processor, add cream cheese and process until blended. Add egg, lemon juice and salt and blend until well combined. Pour into a small bowl, cover with plastic wrap and refrigerate for at least 3 hours.
- Preheat oven to 325º.
- Alternate adding a tablespoon of chocolate batter and a tablespoon of coconut batter to the pan with the brownie layer. The chocolate batter will be thicker than the coconut batter. Take the remaining 1/3 cup of loose coconut and press it on top of the coconut batter.
- Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes. A toothpick should come out clean from the brownie part.
Notes
- You can use semisweet chocolate if you prefer a sweeter brownie
- It is helpful to line the pan with parchment paper. This makes it much easier to remove.
