Mounds Brownies Recipe 445

MOUNDS BROWNIES RECIPE - (3.8/5)

Steps:

• Make brownies as directed on the box. While the brownies are baking, mix the coconut and milk together. As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies. Microwave the chocolate frosting just long enough to make the frosting pourable. Pour over the coconut topping. Spread to seal edges. Cool, cut and enjoy!

MOUNDS BROWNIES

Steps:

• Preheat oven to 350°F.
• Line a 7 by 11 inch rectangular pan with parchment paper and leave some extra overlap to lift out brownies later.
• In a medium bowl, stir all coconut layer ingredients together with a fork or with (clean) hands until it is pasty.
• In another bowl, stir together butter and sugar, then add eggs and vanilla.
• Stir in flour, cocoa, baking soda and salt.
• Put 2/3 of brownie batter into prepared pan.
• Top as evenly as possible with coconut mixture.
• Top with spoonfuls of remaining brownie batter.
• Bake until top is dry to the touch (30 to 35 minute).
• Reduce heat to 325 F and bake for 10 more minutes.
• Cool well, then refrigerate for one hour.
• Lift entire cake from pan with liner overlaps and cut into squares.
• You can drizzle on some melted semi-sweet or milk chocolate for an extra touch.
• These freeze well.

BROWNIE MOUNDS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add corn syrup and egg; beat well. Stir in chocolate and vanilla. Combine the flour, baking powder and salt; add to chocolate mixture; beat well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.

MOUNDS BROWNIES

Steps:

• 1. Bake brownies as directed or use your favorite chocolate cake recipe. I used a 9x9 in pan for the brownies.
• 2. Bring to boil 1 cup of the sugar 24 marshmallows 1 cup of milk
• 3. Remove from heat and add the coconut Pour mixture over hot brownies or cake. Let stand for about 10 mins.
• 4. Then bring to boil 1/2 cup of milk 1 1/2 cups of sugar 1 stick of butter remove from heat and add the chocolate chips stir til all the chips are melted.
• 5. Pour that over the top of the coconut mixture Refridgerate over night

MOUNDS BROWNIES

Steps:

• 1. Preheat oven to 350. Grease and flour 11x7 baking pan
• 2. In a heavy saucepan over medium heat, melt butter and chocolate. Remove from heat
• 3. Beat sugar and eggs until well mixed.
• 4. Add flours, extract and salt to sugar / egg mixture. Mix until well blended.
• 5. Add melted chocolate to mixture. Mix until blended.
• 6. Pour in prepared pan. Bake at 350 for 30-35 minutes
• 7. In large bowl add sweetened condensed milk, coconut and powered sugar. Mix well with a spoon. Add more milk if it seems too thick. Do not add more than an additional 2 T otherwise it will be too thin.
• 8. While brownies are still warm, spread coconut mixture on top.
• 9. Heat heavy cream on stove top but do not allow to boil. Place chopped semi sweet chocolate in small bowl and pour hot cream over chocolate, mix well.
• 10. Pour chocolate mixture over coconut topped brownies. Allow to cool before cutting.

CHOCOLATE COCONUT MOUNDS BAR BROWNIES

Steps:

• Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. It's mandatory to line your pan or you'll never get the brownies out.
• 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 in 15-second bursts until mixture can be stirred smooth.
• 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.
• Add the flour and stir until just combined; don't overmix.
• 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 25 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're topped with coconut.
• While brownies are baking, in a large bowl (the same one you used for the brownies is fine, just wipe it clean with a paper towel) combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
• 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.
• Evenly sprinkle with chocolate chips.
• Return pan to oven and bake for 5 minutes.
• 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.
• Place pan on a wire rack and allow to cool, undisturbed, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
• 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 is messy, but the longer brownies cool, the easier and less messy it is.