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The Batter Thickens: Brownie Doctor: Mound Bar Brownies

Wednesday, February 20, 2013

Brownie Doctor: Mound Bar Brownies

WE'VE MOVED! Now redirecting you to our new page.

We went to a family friend's house the other night, and, as usual, I was commissioned to prepare a dessert to bring to them. After much debate over the kind of brownie, and with the help of my dad in coming up with the idea, we settled on a new brownie doctor recipe.
My dad noticed, and I agree, that coconut chocolate is delicious together, but never made very frequently. So I decided to come up with a recipe that would replicate Mound bars. (Not Almond Joys. No one likes those.) And they were delicious.

There isn't much to say other than the fact that these brownies are just downright amazing. So I will let you look at them to absorb the full extent of their awesome, and I will comment on them:

Look at that fudgy brownie. Combined with the rich-sweet-coconut-y filling, and Joy the Baker's certifiably amazing frosting piled a half-inch high on top of the brownie!

Imagine sinking your teeth down into an incredibly fudge-y version of a Mound bar. Now, if you don't like Mound bars, I'm sure this description does not sound very appealing. I am here to tell you that no matter what your thoughts are on Mound bars, I bet you'll like these.

This is it in pre-baked form. Just LOOK at the chocolatey, fudgy, sweet, coconuty, moundy, scrumdiddiliumptious, goodness! (I just made up about half of the words in that sentence.) Doesn't it just look... amazing? Don't you want to go make them now?
I've basically run out of things to say about these, so I will just let you make yourself hungry by looking at more pictures, and then I will give you my one piece of life advice that I have learned in my long 13 years: make these. And then devour them.


Mound Bar Brownies
Courtesy of In Katrina's Kitchen


  • 1 box brownie mix
  • 5 1/3 Cups shredded, unsweetened coconut
  • 14oz Can sweetened condensed milk
  • 1 ½ Cups powdered sugar
  • 1 batch of Joy the Baker's Best Chocolate Buttercream Frosting (see below)


  1. Prepare brownies according to box directions and let cool completely.
  2. In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
  3. Spread coconut mixture over brownies.
  4. Spread frosting over the coconut mixture. Refrigerate.
  5. Enjoy!

The Best Chocolate Buttercream Frosting
Courtesy of Joy the Baker
Makes enough to frost 24 cupcakes or one 8-inch layer cake

1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons milk
1/2 cup heavy cream
1/3 cup Ovaltine

1. Cream together butter, cocoa powder and salt. Butter mixture will be very thick.
2. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. 
3. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount of Ovaltine and cream.
4. Spread or pipe onto cupcakes.  Yuuuuuuuuum!!

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