Mounds Brownie

When I saw this recipe, I didn’t know what I was looking at. I thought it was a black bottomed coconut cream pie bar (which sounds amazing!). But it wasn’t.

Was I saddened, I little bit. Why? Most of these “bars” come out a little dry. It’s probably because I reduce the sugar amount causing the binding agent to be less binding meaning dry.

What it truly is is a brownie bottom coconut macaroon bar of sorts. But when you bite into it, it reminds you off a mounds bar in brownie form.

Chocolate, Brownie, Coconut…amazingballs.

But I did tweak a few things. I reduced the amount of sugar in the macaroon to 1/2 cup. It also called for a whole 7 oz bag of shredded coconut. Yeah….there is such a thing as too much coconut. What I would do is pour half the bag out and reserve 1/2 cup of what you poured out. You want an even representation of the brownie and the coconut.

Mounds Brownie

For the brownie base

1 stick butter, melted
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour

For the coconut macaroon

2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
4oz shredded coconut, 1/2 cup reserved for sprinkling


Melt the butter in a large bowl.

Whisk in the sugar, then the salt, and the egg.

When it is well combined, whisk in the cocoa powder. Then fold in the flour.

Spray a 9X9 square baking pan and set the oven at 375.

Spread the batter evenly in the pan and bake for about 15 minutes. It will start to look cooked around the edges. DO NOT over bake.

To make the topping, whisk the 2 eggs with the sugar and vanilla.

Fold in the flour and the coconut.

Drop the coconut mixture in small mounds all over the brownie layer. And slight spread over the brownie layer.

Sprinkle with the reserved coconut.

Bake for another 25 minutes.

Makes 14. Per Brownie. Calories: 193 ,Carbohydrates: 26 grams, Sugar: 16 grams, Fiber: 1 gram, Protein: 3 grams.

Everything went great until it came to scooping the coconut macaroon mixture onto the brownie layer. That’s when all hell broke loosed. Scoop on to brownie layer as much as you can and then gentle, incredibly softly smooth the coconut out. If not, the coconut sticks to the brownie and next thing you know chunks of brownie are everywhere. Took me once to figure this out.

By letting the coconut sit on the brownie layer for a bit, the brownie layer softens the coconut from being warm thus allowing it to spread.

Originally I hated this bar. I thought it was rancid. Then I thought Damn you Martha Stewart. But if you allow the damn bars to cool, which I never can – I blame the diabetes, it actually is quite yummy. And it reminds you of a mound bar. Pairs great with milk.


One thought on “Mounds Brownie

  1. Pingback: Walnut Toffee Bars | The DIABETIC Kitchen

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