If you have ever loved the combination of rich dark chocolate and sweet toasted coconut — and honestly, who has not — these Vegan Mounds Brownies are about to become the most requested dessert recipe in your entire collection. Imagine the most deeply fudgy, intensely chocolatey brownie you have ever tasted, layered with a thick, sweet, creamy coconut filling that melts into the warm chocolate in the most extraordinary way, all finished with a glossy dark chocolate ganache on top that sets into the most beautiful, crackling, bittersweet shell. Every single bite is a genuinely transcendent experience.
Inspired by the classic Mounds candy bar — that beloved combination of sweet coconut and dark chocolate — these brownies take everything wonderful about the original and elevate it into something completely extraordinary. A supremely fudgy brownie base made with dark cocoa powder, melted dairy-free chocolate, coconut oil, and flaxseed eggs. A thick, creamy coconut filling made from desiccated coconut, coconut cream, maple syrup, and vanilla that is rich and indulgent without being cloying. A smooth, glossy dark chocolate ganache that finishes the whole thing with a professional patisserie-quality flourish.
These brownies are 100% vegan, easily made gluten-free, and so deeply, outrageously indulgent that nobody will believe for a single second that they contain no eggs, no butter, and no dairy. They are perfect for birthdays, celebrations, dinner party desserts, gifting to friends and family, or any time you want to create something that is genuinely, spectacularly, memorably extraordinary. Make them once and they will become the most requested dessert you have ever baked.
Recipe Information
| Prep Time | Cook Time | Chill Time | Total Time | Servings | Calories |
|---|---|---|---|---|---|
| 25 mins | 28 mins | 1 hour | 2 hours | 16 squares | ~280 kcal |
Ingredients
For the Fudgy Brownie Base
- 200g (7 oz) dairy-free dark chocolate (70% cocoa or above), roughly chopped
- ½ cup (115g) coconut oil or vegan butter, melted
- 1 cup (200g) light brown sugar or coconut sugar
- 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs — leave to gel for 5 minutes)
- 1 tsp vanilla extract
- ¾ cup (90g) all-purpose flour (or gluten-free flour blend)
- ¼ cup (25g) unsweetened cocoa powder (Dutch-processed for deepest flavor)
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup (60ml) plant-based milk (oat or almond)
For the Coconut Cream Filling
- 2 cups (180g) desiccated coconut (unsweetened)
- ½ cup (120ml) full-fat coconut cream
- 4 tbsp maple syrup or powdered sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional — adds a beautiful authentic Mounds-like flavor)
- Pinch of salt
- 2 tbsp coconut oil, melted (helps the filling hold together firmly)
For the Dark Chocolate Ganache Topping
- 150g (5 oz) dairy-free dark chocolate (70% cocoa), finely chopped
- ½ cup (120ml) full-fat coconut cream
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- Pinch of flaky sea salt (for finishing)
Optional Garnishes
- Toasted coconut flakes
- Extra flaky sea salt
- Whole almonds (for an Almond Joy inspired version)
- A drizzle of white vegan chocolate
- Edible gold dust for special occasions
Instructions
- Preheat your oven to 175°C (350°F). Grease an 8×8 inch square baking tin generously and line with parchment paper leaving an overhang on all sides for easy removal. Set aside.
- Make the flax eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and set aside for 5 minutes until thick and gel-like. These act as the binding agent that gives the brownies their extraordinary fudgy texture.
- Make the brownie base. Place the chopped dark chocolate and melted coconut oil in a large heatproof bowl. Microwave in 30-second intervals stirring between each until completely smooth and glossy — or melt over a bain-marie (bowl set over a pot of gently simmering water). Allow to cool for 3 minutes.
- Add the sugar. Whisk the brown sugar into the melted chocolate mixture until completely combined. The mixture will look grainy at first but will come together smoothly as you whisk.
- Add the flax eggs. Whisk the gelled flax eggs into the chocolate mixture until fully incorporated. Add the vanilla extract and plant-based milk and whisk until smooth.
- Add the dry ingredients. Sift the flour, cocoa powder, baking powder, and salt directly into the chocolate mixture. Fold gently with a rubber spatula until just combined — do not overmix. A few small lumps are completely fine. Overmixing develops gluten and produces cakey rather than fudgy brownies.
- Bake the brownie base. Pour the brownie batter into the prepared tin and spread evenly with a spatula. Bake for 22–25 minutes until the edges are set and the center looks slightly underdone and glossy — a toothpick inserted into the center should come out with moist crumbs but not liquid batter. Vegan brownies continue to set significantly as they cool. Always underbake slightly for the fudgiest result.
- Cool the brownie base completely. Remove from the oven and allow to cool in the tin on a wire rack for at least 30 minutes until completely cool. Do not add the coconut filling to a warm brownie — it will melt and slide off the surface.
- Make the coconut cream filling. In a large bowl combine the desiccated coconut, coconut cream, maple syrup, vanilla extract, almond extract if using, salt, and melted coconut oil. Mix thoroughly until the coconut is completely and evenly moistened and the mixture holds together when pressed. It should be thick, slightly sticky, and moldable — similar in consistency to a damp macaroon mixture.
- Add the coconut layer. Press the coconut filling firmly and evenly over the cooled brownie base using your hands or the back of a spoon. Pack it as compactly and evenly as possible — the coconut layer should be approximately 1–1.5cm thick across the entire surface of the brownie. Refrigerate for 20 minutes to firm up the coconut layer before adding the ganache.
- Make the dark chocolate ganache. Place the finely chopped dark chocolate in a heatproof bowl. Heat the coconut cream in a small saucepan over medium heat until it just begins to simmer — do not boil. Pour the hot coconut cream over the chopped chocolate. Add the maple syrup and coconut oil. Allow to sit undisturbed for 2 minutes then stir slowly from the center outward in gentle circular motions until the ganache is completely smooth, glossy, and silky. If any chocolate remains unmelted gently microwave for 15 seconds and stir again.
- Pour the ganache. Remove the tin from the fridge. Pour the warm ganache evenly over the coconut layer and tilt the tin gently to spread it into all the corners. Use an offset spatula to smooth the top perfectly. Immediately scatter flaky sea salt and any other garnishes — toasted coconut flakes, whole almonds — over the surface before the ganache begins to set.
- Set and slice. Refrigerate for at least 1 hour until the ganache is completely set and firm. Lift the brownie slab out of the tin using the parchment paper overhang. Place on a cutting board. Slice into 16 squares using a sharp knife. For the cleanest, most professional cuts run the knife under very hot water and dry it completely between each cut — the warm knife glides through the ganache cleanly without cracking or dragging.
Pro Tips for the Fudgiest, Most Extraordinary Mounds Brownies
- Underbake the brownie base. This is the single most important rule for fudgy brownies. The center should look slightly underdone and the toothpick should come out with moist crumbs when you remove them from the oven. The residual heat continues cooking the brownies as they cool and the refrigeration firms them further into the most extraordinarily dense, fudgy texture.
- Use the highest quality dark chocolate you can find. The brownie base and the ganache are only as good as the chocolate you use. A 70–75% cocoa dark chocolate produces the deepest, most complex, most intense chocolate flavor. Cheap compound chocolate produces a flat, waxy, disappointing result.
- Press the coconut filling firmly and evenly. A loosely packed coconut layer will crumble when sliced. Press with firm, consistent pressure across the entire surface to create a compact, cohesive layer that holds together beautifully when the brownies are cut.
- Cool the brownie completely before adding coconut. Even slightly warm brownies will cause the coconut filling to slide and the ganache to crack during refrigeration. Full cooling is non-negotiable.
- Warm the knife between cuts. Hot water on the knife blade is the professional secret for cutting through ganache-topped desserts without the top layer cracking or shattering. Dry completely after each dip — water droplets in the ganache create an uneven surface.
- Refrigerate before slicing. At least 1 hour of refrigeration after the ganache is poured allows it to set completely into a firm, smooth surface. Slicing too soon produces messy cuts and smeared ganache.
Flavor Variations
- Almond Joy Style: Press a whole roasted almond into the coconut filling every 4–5cm before pouring the ganache. This transforms the Mounds Brownies into an Almond Joy inspired version that is absolutely extraordinary.
- White Chocolate Mounds: Replace the dark chocolate ganache with a white vegan chocolate ganache for a sweeter, creamier, more delicate version. Drizzle dark chocolate over the set white ganache for a stunning two-tone finish.
- Toasted Coconut Mounds: Toast the desiccated coconut in a dry pan until golden before adding to the filling. Toasted coconut has a dramatically deeper, nuttier, more complex flavor than raw coconut and takes the filling to the next level.
- Espresso Mounds: Add 1 tablespoon of instant espresso powder to the brownie batter for a mocha-coconut variation that is sensational for coffee lovers. The espresso deepens the chocolate flavor significantly without making the brownies taste distinctly coffee-flavored.
Nutritional Highlights (Per Square)
| Calories | Fat | Carbs | Sugar | Fiber |
|---|---|---|---|---|
| ~280 kcal | 18g | 28g | 18g | 4g |
While these brownies are absolutely an indulgent treat made for special occasions, they are crafted entirely from whole plant-based ingredients with no artificial additives, preservatives, or dairy. Dark chocolate with 70% or more cocoa solids is one of the richest food sources of flavonoid antioxidants available anywhere — compounds that have been shown to improve cardiovascular health, reduce blood pressure, and support cognitive function. Desiccated coconut provides medium-chain triglycerides and dietary fiber. Flaxseed adds omega-3 fatty acids and additional fiber. Every square delivers genuine nutritional value alongside its extraordinary, unapologetic indulgence.
Storage
- Room temperature: Store in an airtight container at room temperature for up to 2 days in a cool environment. The ganache may soften slightly in warm temperatures.
- Refrigerator: Store in an airtight container in the fridge for up to 7 days. The cold temperature keeps the ganache perfectly set and the coconut filling beautifully firm. Allow to come to room temperature for 10–15 minutes before eating for the best flavor and texture.
- Freezer: These brownies freeze beautifully for up to 3 months. Wrap individual squares in parchment paper and store in a freezer-safe container. Thaw at room temperature for 20–30 minutes before eating. The ganache and coconut filling retain their texture and flavor remarkably well after freezing.
- Gifting: These brownies are exceptional for gifting. Stack in a beautiful box lined with parchment, tie with a ribbon, and present as a homemade gift that will genuinely delight anyone who receives it.
Frequently Asked Questions
Can I make these gluten-free?
Yes. Replace the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. The texture will be very slightly different but the brownies will still be extraordinarily fudgy and delicious. Certified gluten-free oat flour also works well in this recipe.
What dairy-free chocolate works best?
Look for dairy-free dark chocolate with 70% or higher cocoa content. Brands like Lindt 70% Dark, Green and Black’s Organic Dark, and Enjoy Life all make excellent dairy-free options. Check the label carefully as some dark chocolates contain milk derivatives. Dairy-free chocolate chips can also be used in both the brownie base and the ganache.
Why is my ganache grainy or split?
Ganache splits when the coconut cream is too hot or the mixture is stirred too vigorously. If your ganache has split add 1–2 tablespoons of warm coconut cream and stir very gently from the center outward in slow circular motions. It should come back together into a smooth, glossy emulsion. Always let the hot cream sit on the chocolate for 2 full minutes before stirring.
Can I use shredded coconut instead of desiccated coconut?
Shredded coconut produces a chunkier, more textured filling with longer coconut strands. It works well but produces a slightly more rustic result than the finer, more uniform desiccated coconut. If using shredded coconut the filling will be slightly harder to press evenly — take your time and press firmly for the most compact layer.
How far in advance can I make these?
These brownies are perfect for making 1–2 days in advance. They actually taste even better on day two once all the layers have had time to meld together in the fridge. Make them the day before your event, refrigerate overnight, slice, and serve at room temperature for the absolute best result.
Can I make a larger batch?
Yes. Simply double all ingredients and use a 9×13 inch baking pan instead of an 8×8 inch pan. The baking time for the brownie base remains the same. The coconut filling and ganache quantities scale perfectly. A double batch produces approximately 32 squares — perfect for large gatherings, parties, and bake sales.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. For another showstopping vegan bake, try our Best Vegan Carrot Cake — moist, fluffy, and topped with dairy-free cream cheese frosting
Sonia is a passionate plant-based cook and the lead recipe creator at The Green Kitchen. With years of experience crafting vibrant, wholesome vegan meals, she believes that healthy eating should be exciting, flavorful, and accessible to everyone. Her recipes are tested, practical, and designed to bring joy to your kitchen every single day.
