Mounds Brownie Bites are small and fudge-like with a thick and chewy coconut layer and a luscious chocolate topping.
This post continues my obsession with brownies. Big or small, plain or twisted with a special flavor, I can’t stop making them. While testing the recipe for these brownie bites I was reminded of a time when I couldn’t accomplish the simplest of baking tasks, which is strange to think about now that I’m nearly finished with culinary school.
Here’s the story. Once when I was about 12 years old my grandma was watching me and my brother while my parents were out of town. Coming from the Dominican Republic, she has a few recipes up her sleeves (specifically Arroz con Pollo), but I don’t think baking was in her repertoire. It wasn’t in mine, either. I didn’t become interested in baking and cooking until years later. That didn’t stop us from trying to make a cake though. We had no real rhyme, reason, or plan for making a cake but we tried anyways. Tried and failed. It was possibly the most disgusting thing I’ve ever tasted. We forgot a very crucial ingredient which I’m having trouble remembering I’m so traumatized by the cake. It was probably several ingredients that were just wrong. I remember my parents coming home and looking at the mess in the kitchen and looking at our appalling creation and just laughing. I’m still traumatized by the cake that to this day I always triple check the ingredient list while baking something. Do you have any funny childhood kitchen memories? Most of my other childhood kitchen memories revolve around my playhouse kitchen and my Easy Bake Oven.
Taste: Just like Mounds bars but BETTER because they have more chocolate flavor.
Texture: The brownies are small and fudge-like with a thick and chewy coconut layer and a luscious chocolate topping.
Ease: Very easy yet impressive plus brownie bites cook faster than regular brownies.
Appearance: Who could resist one of these adorable little bites?
Pros: Fun twist on a favorite candy bar.
Would I make this again? Yes! Next time I might do a peanut butter layer instead of coconut for a Reese’s twist. If I do that, I’ll be sure to let you know.
How to make Mounds Brownie Bites
3 ounces unsweetened chocolate, chopped
1 stick (4 ounces) unsalted butter
1 cup granulated sugar
2 large eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups unsweetened shredded coconut
7 ounces sweetened condensed milk
2/3 cup powdered sugar
Chocolate ganache topping:
3 ounces milk chocolate, chopped
1/3 cup heavy cream
1 teaspoon coconut oil
For the brownies:
Preheat the oven to 325°F. Line a mini muffin tin with paper liners.
Place the chocolate and butter in a large microwave-safe bowl and microwave for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Whisk in the sugar. Add the eggs, one at a time, until combined. Add the almond and vanilla extracts. Using a rubber spatula, gradually stir in the flour, salt, and baking powder.
Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Bake for about 12 to 15 minutes, or until cooked through but still moist. Let cool on a cooling rack.
For the coconut layer:
In a large bowl combine the shredded coconut and condensed milk. Gradually add the powdered sugar, stirring until completely combined. Spoon the coconut mixture onto each brownie bite, pressing down slightly. Place the brownies in the refrigerator.
For the chocolate ganache topping:
Melt the chocolate and cream in a microwave safe bowl for 60 seconds then let sit for another 60 seconds. Stir the mixture until it becomes thick yet smooth and turns a deep chocolate color. Spoon the ganache on each brownie bite and return to the refrigerator until the ganache is set. Serve or store covered in the refrigerator for up to 3 days.
Recipe by Tessa of Handle the Heat
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