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Mounds Bar Brownies
Submitted by Abby {Seaweed and Sassafras} on April 26, 2012 in Brownies and Bars, Desserts
| Prep Time Cook Time |
Servings 9 | Difficulty Easy |
Ingredients
- 1 box 20 Oz Box, Ghirardelli Dark Chocolate Brownie Mix
- Additional Required Ingredients Specified On The Box Mix (typically Water, Eggs And Oil)
- 1 bag 14 Oz Bag, Sweetened Flaked Coconut
- 4 Tablespoons Sweetened, Condensed Milk
- 1 stick Butter
- 3 cups Confectioners Sugar
- 4 ounces, weight Unsweetened Chocolate, Chopped
- 2 Tablespoons Unsweetened Cocoa Powder
- ⅛ teaspoons Salt
- 3 Tablespoons Milk
- 1 teaspoon Vanilla Extract
Preparation Instructions
1. Bake brownies according to package directions and let them cool completely.
2. In a large bowl add the coconut and condensed milk, stir together.
3. Press the coconut mixture firmly on top of the brownies.
4. In your mixing bowl, whip together the butter and confectioners’ sugar. Set aside. Melt the chocolate in a microwave safe dish, slowly for 15-20 second intervals, stirring between each time.
5. Add the melted chocolate, cocoa powder, salt, milk and vanilla extract into the butter mixture. Mix until all ingredients are incorporated, making sure to scrape down the sides of the bowl. Spread evenly on top of the coconut layer, and you’re done!
Enjoy!
Icing recipe adapted from Williams Sonoma.
