Berry Mounds Bar Brownies

I feel like I’m one of those weirdos that really liked Mounds Bars as a kid, but then again, if it had chocolate I was pretty much won over either way. Something about the chocolate / coconut combination totally got me; these bars are an ode to that. Although a real Mounds Bar has an almond or two, I just replaced that with the berry flavor throughout the coconut, a brownie base, and rich chocolate on top.

This recipe is also gluten-free, dairy-free, and can easily be made vegan by subbing flax egg in for the egg (for the brownies!)

Here’s what you’ll need:

  • A stellar brownie recipe (I sub in coconut sugar for the sugar and sometimes coconut oil for the butter depending on what I have on hand)

  • 1 cup coconut shreds

  • 1 cup coconut cream (I get mine from TJ’s)

  • 2 Tbsp liquid sweetener (maple syrup, honey, or Lakanto maple-flavored syrup)

  • 1 tsp vanilla extract

  • 1/4 cup crushed freeze-dried berries (I use a mix of raspberries and strawberries normally)

  • 1 cup chocolate chips

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Here’s how to make it:

Prepare brownie recipe and pour into an 8x8 or round 9-inch pan.* In a large bowl, combine coconut shreds, cream, sweetener, vanilla, and berries. Let flavors meld together for at least 30 minutes at room temperature. On cooled brownie, pour coconut mixture on top and spread to edges. Melt chocolate chips in microwave in 20-second intervals, stirring in between. Pour melted chocolate on top, spread evenly across top, and place pan in fridge for about 20 minutes to set. Keeps for ~three days in fridge or one day room temp.

Tip: to get the ruffled edges like I did on my round cake, I just loosely press a large piece parchment paper into the bottom of the pan (not the sides), pour the mix in, and let the brownie mix free-form into a roundish shape - the result is a more rustic round brownie!

Annie Muske