Prepare the Brownie Base

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.

In a mixing bowl, combine melted butter, sugar, eggs, and vanilla extract. Mix until smooth. Add the flour, cocoa powder, salt, and baking powder, and stir until well combined.

Bake the Brownie Base

Pour the brownie batter into the prepared pan, spreading it evenly with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Let the brownies cool slightly.

Make the Coconut Layer

While the brownies are cooling, prepare the coconut layer. In a separate bowl, mix together shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is fully combined.

Assemble the Mounds Brownies

Once the brownies have cooled slightly, evenly spread the coconut mixture over the brownie base. Press it down gently to ensure it sticks to the brownie layer.

Prepare the Chocolate Topping

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Pour the chocolate ganache over the coconut layer, spreading it evenly with a spatula.

Chill and Set

Allow the brownies to cool to room temperature, then refrigerate them for at least 2 hours or until the chocolate topping is firm and set.

Serve

Once set, slice the brownies into squares and enjoy the fudgy, coconut-chocolate goodness!