Mounds Bar Brownies Food

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® BAR CAKE

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.

MOUND BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
• Spread the melted chocolate chips over the top. Let cool and cut into squares.

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.

MOUNDS CANDY BAR BROWNIES

Steps:

• Melt candy bars with shortening.
• Remove from heat.
• Add remaining ingredients and blend well.
• Spread in greased 9" square pan.
• Bake at 350 degrees for 25 minutes.
• Cut into bars while warm.

MOUNDS BARS

Steps:

• Blend the milk and the vanilla.
• Add the sugar a little at a time till smooth.
• Stir in the coconut. The mixture should be firm.
• Pat firmly into a 9x13 pan and chill till firm.
• Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.

PAULA DEEN CHOCOLATE MOUND BROWNIES

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.