Mounds Brownies

If you drooled over my posting for Fudgy Brownie Cake, I have a real treat for you today. Do you have a weakness for Mounds bars? (You know, those luscious coconut filled candy bars enrobed in dark chocolate.) If you do, then, once again, I’m going to give you an unbeatable combo. Dark chocolate brownies, a gooey coconut and marshmallow center, topped with a layer of chocolate. So much good stuff on top of a brownie. Decadently rich, sweet, and “to die for” amazing! Better yet, preparing them is a piece of cake (no, candy; no cake….I’m so confused). The only downfall is that you have to wait until the next day to eat them, as they need time to set. (And, that doesn’t mean raiding the refrigerator in the middle of the night.) Anything worth having, is worth waiting for (and these are definitely worth having). Indescribably delish! 

(Trivia: Did you know that the guy who came up with the contest winning slogan for Mounds, "Indescribably Delicious," was only paid $10 for it?)

Prepare brownies according to package directions, using ingredients called for on package, and baking in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.

In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut. 

Pour mixture over hot brownies. If using family size package of brownies (which was the only size I could find in dark chocolate), you may not be able to pour all of the coconut mixture over top of brownies without overflowing. I had to hold back about 1/4 of a cup. You want the pan to be full, but still allow a little room for the chocolate topping, which you will be making next. Let stand for about 10 minutes (to thicken).

Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and butter.

Bring to boil. Remove from heat. 

Add the chocolate chips. Stir vigorously until all the chips are melted.

Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate overnight to set.

In the morning, remove from refrigerator. For easier cutting, bring to room temperature. 

I know what you are going to ask......the picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer. 

 
MOUNDS BROWNIES
Source: Nikki Schotten, Just a Pinch
Posted by: www.meldingmagic.com

INGREDIENTS:

Brownies:

• 1 box dark chocolate brownie mix, preferably an 8x8 size box (but family size will work*)
• Oil (quantity called for on packaging)
• Eggs (quantity called for on packaging)
• Water (quantity called for on packaging)

Coconut Layer:

• 1 cup sugar
• 24 large marshmallows
• 1 cup milk
• 1 (14-ounce) bag coconut (approx. 5-1/4 cups)

Chocolate Layer:

• 1/2 cup milk
• 1-1/2 cups sugar
• 1 stick (8 Tablespoons) butter
• 1 (12-ounce) package semi-sweet chocolate chips (2 cups)

DIRECTIONS:

1. Prepare brownies according to package directions, using ingredients called for on package, and baking
    in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.
2. In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a
    boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut.
3. Pour mixture over hot brownies. If using family size package of brownies*, you may not be able to
    Pour all of the coconut mixture over top of brownies without overflowing, so hold back a little (to
    make room for chocolate topping). Let stand for about 10 minutes (to thicken).
4. Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and
    butter. Bring to boil. Remove from heat. Add the chocolate chips. Stir vigorously until all the chips are
    melted.
5. Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate
    overnight to set.
6. In the morning, remove from refrigerator. For easier cutting, bring to room temperature.

NOTE:  The picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer.