Chocolate Coconut Mounds Bar Brownies Recipes

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
• Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
• Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
• Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
• Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
• Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
• Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
• Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

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.

Steps:

• Preheat oven to 350.
• Grease a 13x9" baking dish.
• In a large saucepan, or in the microwave, melt the chocolate and butter.
• Add the eggs, sugar, and vanilla, and stir well.
• Stir in the flour, baking powder, and salt, and then add the pecans and coconut and stir until well blended.
• Pour the batter into the prepared baking dish and bake for 30 minutes.
• Cut into squares to serve.