There are brownies that are good. And then there are brownies like these Vegan Mounds Brownies — the kind that stack a dense, intensely chocolatey brownie base beneath a thick, sweet, chewy layer of toasted coconut filling and seal the whole thing under a glossy, snapping dark chocolate ganache top, producing something so spectacularly layered, so deeply satisfying, and so precisely reminiscent of the beloved Mounds candy bar that every single person who bites into one goes completely quiet for a moment before reaching for another. This is that brownie. The one that tastes like the best candy bar you have ever eaten, baked into a fudgy square. The one that makes people ask whether you are absolutely certain it is vegan. The one that becomes the most requested dessert in the rotation from the very first time you make it.
This recipe builds three distinct, perfectly matched layers — a rich, fudgy dark chocolate brownie base made with vegan butter and flax eggs; a thick, sweet coconut filling of shredded coconut, coconut cream, and vanilla that sets into a chewy, toasted-coconut layer with real textural presence; and a glossy dark chocolate ganache poured over the top and allowed to set into a firm, snapping chocolate shell — producing a brownie bar that has every element of the Mounds experience in every bite, with the added richness and depth that comes from real high-quality dark chocolate and proper scratch-made coconut filling rather than a mass-produced candy center.
What makes this recipe so outstanding is the toasted coconut step — briefly toasting the shredded coconut in a dry pan before mixing it into the filling deepens its flavor dramatically, adding a nutty, caramelized dimension to the sweetness that transforms it from simple shredded coconut into something genuinely complex and memorable.
This recipe is 100% vegan, naturally dairy-free, ready in about 60 minutes plus setting time, and produces Mounds brownies so layered, so deeply chocolatey, and so completely extraordinary that they work as a celebration dessert, a holiday treat, a special occasion bake, or an indulgent weekend project that is absolutely worth every minute.
Recipe Information
| Prep Time | Cook Time | Setting Time | Total Time | Servings | Calories |
|---|---|---|---|---|---|
| 20 mins | 30 mins | 60 mins | ~110 mins | 16 bars | ~295 kcal |
Ingredients
For the Chocolate Brownie Base
- ½ cup (113g) vegan butter
- 200g vegan dark chocolate (70% cocoa), finely chopped
- ¾ cup (150g) caster sugar
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
- 1 tsp pure vanilla extract
- ¾ cup (90g) all-purpose flour
- 3 tbsp cocoa powder
- ¼ tsp salt
- ½ tsp baking powder
For the Coconut Filling
- 2½ cups (200g) unsweetened shredded coconut
- ½ cup (120ml) full-fat coconut cream
- 3 tbsp maple syrup or powdered sugar
- 1 tsp pure vanilla extract
- Pinch of salt
For the Dark Chocolate Ganache Top
- 200g vegan dark chocolate (70% cocoa), finely chopped
- ½ cup (120ml) full-fat coconut cream
- 1 tbsp maple syrup (optional, for a slightly sweeter ganache)
- Flaky sea salt for finishing
Instructions
- Prepare the flax eggs. Mix the ground flaxseed with the water in a small bowl. Stir and set aside for 5 minutes.
- Preheat and prepare. Preheat the oven to 350°F (175°C). Line a 9×9 inch (23x23cm) square baking tin with parchment paper, leaving an overhang on two sides.
- Make the brownie base. In a heatproof bowl set over a pan of barely simmering water, melt the vegan butter and chopped dark chocolate together, stirring frequently, until completely smooth and glossy. Remove from the heat and allow to cool slightly for 5 minutes. Whisk in the caster sugar, then the flax eggs and vanilla extract. Sift in the flour, cocoa powder, salt, and baking powder. Fold until just combined — do not overmix. The batter should be thick and glossy.
- Bake the brownie base. Pour the brownie batter into the prepared tin and spread evenly. Bake for 18–20 minutes until the edges are set but the center still has a slight give — it should look barely done. Remove from the oven and allow to cool completely in the tin. Do not add the coconut layer until the brownie base is fully cooled.
- Toast the coconut. While the brownie cools, spread the shredded coconut in a single layer in a large dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until lightly golden and fragrant. Watch carefully — coconut goes from golden to burnt very quickly. Transfer immediately to a bowl to stop the cooking.
- Make the coconut filling. Add the coconut cream, maple syrup, vanilla extract, and pinch of salt to the toasted coconut. Stir until the mixture comes together into a thick, cohesive filling that holds its shape when pressed. If it seems too loose, add a few more tablespoons of shredded coconut.
- Press the coconut layer. Once the brownie base is completely cooled, spoon the coconut filling evenly over the top. Press down firmly and evenly with the back of a spoon or your fingertips to create a compact, level coconut layer that adheres to the brownie base. Refrigerate for 20 minutes to firm up.
- Make the ganache. Place the chopped dark chocolate in a heatproof bowl. Heat the coconut cream in a small saucepan until just beginning to simmer — do not boil. Pour immediately over the chocolate and let sit for 2 minutes without stirring. Then stir slowly from the center outward until the ganache is completely smooth, glossy, and uniform. Add the maple syrup if using and stir to combine.
- Pour and set. Pour the warm ganache over the chilled coconut layer and tilt the tin gently to spread it evenly to the edges. Scatter flaky sea salt over the surface. Refrigerate for at least 40 minutes until the ganache is fully set and firm.
- Slice and serve. Lift the slab from the tin using the parchment overhang and place on a cutting board. Use a sharp knife warmed under hot water and wiped dry to slice into 16 clean bars — the warm knife cuts through the ganache without cracking it. Serve at room temperature or slightly chilled.
Pro Tips
- Cool the brownie base completely before adding the coconut layer — a warm brownie base will melt the coconut cream and cause the filling to slip around rather than setting in a firm, cohesive layer.
- Press the coconut firmly — the coconut layer needs to be pressed down firmly and evenly so it adheres to the brownie base and holds together when sliced. A loose, unpressed coconut layer falls apart when cut.
- Use a warm knife for slicing — the ganache top is firm and will crack under a cold knife. Run the blade under hot water, wipe dry, and slice with one clean, confident downward press rather than a sawing motion.
- Toast the coconut — this step adds enormous depth of flavor and is worth the five extra minutes. Untoasted coconut has a raw, bland sweetness; toasted coconut has a nutty, caramelized complexity that is the difference between a good filling and a great one.
- Choose good dark chocolate — both the brownie base and the ganache depend on quality dark chocolate for their flavor. A 70% cocoa vegan dark chocolate will produce a dramatically better result than lower-quality alternatives.
The Inspiration: Mounds Bar
The Mounds candy bar — a dark chocolate shell encasing a sweet, dense coconut filling — has been a beloved American confection since 1920, when it was created by the Peter Paul Candy Manufacturing Company in Connecticut. The combination of dark chocolate and coconut is one of the most instinctively satisfying flavor pairings in confectionery, a fact that generations of candy lovers have confirmed by consuming billions of the bars in the century since. The homemade vegan version trades the original’s processed candy-center sweetness for a toasted coconut filling made from real coconut, coconut cream, and maple syrup, and replaces the milk chocolate coating with a proper dark chocolate ganache — producing something that retains every quality that made the original irresistible while delivering the richer, more complex flavor that comes from real ingredients made from scratch.
Flavor Variations
- Almond Joy Brownies: Press a whole toasted almond into the coconut layer before adding the ganache for the Almond Joy variation — almond, coconut, and dark chocolate in every bar.
- White Chocolate Mounds Brownies: Replace the dark chocolate ganache top with melted vegan white chocolate for a sweeter, creamier version with a beautiful visual contrast.
- Espresso Mounds Brownies: Add 1 teaspoon of espresso powder to the brownie batter for a coffee-chocolate note that deepens the entire bar and makes the coconut filling taste even more vibrant by contrast.
Nutritional Highlights (Per Bar)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~295 kcal | 3g | 30g | 3g | 19g |
Storage
- Room temperature: Store in an airtight container at room temperature for up to 3 days. The ganache stays firm and the coconut layer holds its shape well.
- Refrigerator: Store in an airtight container in the refrigerator for up to 7 days. Allow to come to room temperature for 10 minutes before eating for the best texture — cold ganache is very firm and the flavors are more muted when cold.
- Freezer: Freeze individually wrapped bars for up to 2 months. Thaw at room temperature for 30 minutes before serving.
Frequently Asked Questions
Can I use sweetened shredded coconut?
Yes — reduce the maple syrup in the filling to 1 tablespoon if using sweetened coconut, as it is already considerably sweeter than unsweetened. Taste and adjust before pressing the layer onto the brownie base.
My ganache seized and became grainy — what happened?
Ganache seizes when water gets into the melted chocolate, or when the cream is too hot and scorches the chocolate. Ensure the coconut cream is steaming but not at a rolling boil before pouring, and that no water or steam contacts the chocolate. If it seizes, add 1 tablespoon of warm coconut cream and stir vigorously — it often recovers.
Can I make these gluten-free?
Yes — replace the all-purpose flour in the brownie base with a good-quality gluten-free all-purpose flour blend in the same quantity. The coconut filling and ganache are naturally gluten-free.
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