Paula Deen Chocolate Mound Brownies

Paula Deen Chocolate Mound Brownies turn unsweetened chocolate, pecans and shredded coconut into a rich, fudgy dessert ready in 45 minutes. Try this easy chocolate pecan coconut dessert for potluck, church supper or game day, since it's a one-pan Southern comfort food that feeds a crowd.

Add the melted chocolate to the egg mixture slowly while you stir, because hot chocolate hitting cold eggs can scramble them. Rush it and you get little cooked bits in the batter instead of a smooth, fudgy brownie.

Paula folds in both chopped pecans and shredded coconut, so every square tastes like a chocolate candy bar. Because the recipe uses unsweetened chocolate squares and a full 2 cups of sugar, the sweetness stays balanced and not heavy.

Paula Deen Chocolate Mound Brownies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

540

kcal

Melted chocolate and butter make a dense, fudgy base, while pecans and coconut add crunch and chew in every bite. Once baked, the top sets into a thin crackly crust over a soft center.

Ingredients

• 4 squares unsweetened chocolate
  

• 1 cup (2 sticks) Butter
  

• 4 beaten eggs
  

• 2 cups sugar
  

• 2 teaspoons vanilla extract
  

• 1 cup Flour
  

• 1 teaspoon baking powder
  

• 1/4 teaspoon salt
  

• 2 cups chopped pecans
  

• 1 cup shredded coconut
  

Directions

• Preheat and prep: Preheat the oven to 350°F and grease a 13x9 inch baking dish. That way the pan is ready as soon as the batter is mixed.
• Melt the chocolate: Melt 4 squares unsweetened chocolate and 1 cup (2 sticks) butter together in a large saucepan. Stir until it's smooth, then take it off the heat.
• Mix the eggs: Add 4 beaten eggs, 2 cups sugar and 2 teaspoons vanilla extract to a large bowl and stir well. Keep stirring until the sugar is blended in and the mixture looks even.
• Combine the batter: Stir in 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt and the melted chocolate. Add the chocolate slowly so it doesn't scramble the eggs.
• Add pecans and coconut: Fold in 2 cups chopped pecans and 1 cup shredded coconut. Stir just until everything is well blended.
• Bake the brownies: Pour the batter into the prepared baking dish and bake for 30 minutes. Then cut into squares once they're set.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use semisweet chocolate instead of unsweetened?

You can, but the brownies will taste noticeably sweeter since the recipe already uses 2 cups of sugar. If you swap, I'd cut the sugar back a little so they don't turn cloying.

How do I store leftover chocolate mound brownies?

Keep them in an airtight container at room temperature for a few days, or in the fridge if your kitchen runs warm. They stay moist and fudgy, so layer them with parchment so the tops don't stick.

Can I leave out the pecans?

Yes, you can skip them for a nut-free batch, though you'll lose some of the crunch that balances the chewy coconut. Extra coconut or chocolate chips can fill in if you want more texture.

Can I make these brownies ahead of time?

They hold up well, so you can bake them a day before a potluck or gathering. Wait until they've cooled completely before cutting, because warm brownies tend to crumble.

How do I know when the brownies are done?

The top should look set with a thin crackly crust, and the edges will pull slightly from the pan. Since they're meant to be fudgy, a toothpick should come out with a few moist crumbs, not clean.