These fudgy Almond Joy Brownies taste just like the candy bar. They have the perfect balance between the chocolate brownie and the creamy coconut filling with almonds tucked away inside. These decadent brownies are sure to bring you joy!
Almond Joy has always been a favorite candy bar in our household. Can you really go wrong with chocolate and coconut? I don't think so.
Easy to make and decadent in flavor, these dreamy Almond Joy brownies taste just like the candy bar but in a brownie form. The brownie base is chocolaty and fudgy. It's thick enough to carry the other layers including the delectably sweet coconut filling. Just like the beloved candy bar, these brownies have a sweet, creamy coconut center. In addition, there are crunchy almonds tucked away inside. The chocolate ganache coats the top and completes the candy bar effect.
Let me tell you, these chocolate coconut brownies are scrumptious! The most difficult part about this recipe is waiting for everything to set, otherwise, these are a breeze to make. This recipe is small-batch and perfect for every day.
- Unsalted Butter - While I do not generally condone using salted butter in baking, if using, omit the salt in this recipe.
- Semi-Sweet Chocolate - Use chopped semi-sweet chocolate or chocolate chips. You will find the semi-sweet chocolate in the brownie base, as well as the ganache on top.
- Granulated Sugar
- Eggs - At room temperature.
- Pure Vanilla Extract
- Dry Ingredients - All-Purpose Flour, baking powder, and salt.
- Unsweetened Cocoa Powder - These decadent brownies use semi-sweet chocolate AND cocoa powder for their distinct chocolate flavor.
- Sweetened Shredded Coconut
- Sweetened Condensed Milk - The lovely sweet, creaminess in the coconut filling is all thanks to the sweetened condensed milk.
- Whole Almonds - Similar to the classic candy bar, these brownies use whole almonds. The almonds are hidden away under the chocolate ganache layer. Sliced or chopped almonds can certainly be used in substitution as well.
- Heavy Whipping Cream
How to Make Almond Joy Brownies
The first thing you need to do is preheat your oven to 350 degrees F. Grease and line a 9-by-9-inch baking pan with parchment paper, set aside.
FOR THE BROWNIES - Melt the chocolate and butter together until combined and melted. *You can also do so in a double-boiler. In a small bowl, whisk together the dry ingredients.
*If you're looking for a shortcut or are simply short on time, boxed brownie mix is a great substitute for the brownie component in this recipe. There are a lot of solid options at the grocery store these days.
FOR THE COCONUT FILLING - In a medium-sized bowl combine the sweetened condensed milk, the coconut, and the vanilla extract. Pour the coconut mixture over the brownies, spreading out evenly. Press the almonds into even rows, I ended up doing 6 across and 5 down. You can certainly add more almonds if you would like, or omit them altogether.
FOR THE CHOCOLATE GANACHE - In a small saucepan, boil the heavy cream. Once boiling, remove from heat and pour over the chopped semi-sweet chocolate, or chocolate chips. Pour and spread the ganache over the coconut almond layer, making sure everything is covered. Cover and place the completed brownies into the refrigerator to set.
Tips for Success
Grease AND line the baking pan with parchment paper for the best results. These brownies are sticky, so the parchment paper helps remove them from the pan for a cleaner slice.
After pouring the hot cream over the semi-sweet chocolate to make the ganache, cover the bowl with plastic wrap and let it sit for one to two minutes. This process assists in quicker melting and easier mixing. Why? Because the heat becomes trapped within the bowl.
Make sure that the brownies have completely cooled before adding the coconut mixture and almonds.
Frequently Asked Questions
If stored in an airtight container in the refrigerator, these brownies will stay good for up to 5 days. Because these brownies are topped in ganache, they do need to be refrigerated.
Yes, you certainly can freeze these brownies. Store them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw completely before eating.
Insert a toothpick into the center of the tray of brownies. If the toothpick comes out clean, the brownies are done and should be removed from the oven.
Yes, you certainly can. These bars are deliciously sweet, but if you would like to tone down the sweetness, utilizing unsweetened coconut is a great way to do so.
Other Brownie Recipes You Will Love
- Chocolate Ganache Covered Brownies
- Fudgy Double Chocolate Walnut Brownies
- Fudgy Brownies with Peanut Butter Frosting
- Peanut Butter Swirl Brownies
Honestly, these Almond Joy brownies are better than the candy bar, but I will let you be the judge. The next time you have a craving for the chocolate coconut candy, pull out the mixer and preheat the oven instead. Thankfully these brownies are simple to make, which means you will have them done and ready to eat in no time!
Almond Joy Brownies
- ½ cup unsalted butter cubed
- 6 oz semi-sweet chocolate chopped
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 ¼ cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ cup whole almonds raw or roasted
- ¾ cup semi-sweet chocolate chips or chopped semi-sweet chocolate
- ½ cup heavy whipping cream
- Preheat your oven to 350° F. Grease and line a 9-by-9-inch baking dish with parchment paper, set aside.
- For the Brownies: In a small bowl, melt the chocolate and butter together until combined and completely melted. *This can also be done in a double boiler. Set aside to cool slightly while you get together the other ingredients.
- In a small bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
- Transfer the slightly cooled chocolate-butter mixture to a larger bowl. Using a standing mixer, or electric hand-held mixer, mix the chocolate-butter mixture and the sugar just until combined. Add the eggs, one at a time, mixing only until just combined. Mix in the vanilla extract. Add all of the dry ingredients into the batter and mix just until incorporated. (You do not want to over-mix.)
- Pour the brownie batter into the prepared dish, spreading out into an even layer. Bake for 25-30 minutes, or until set and a toothpick inserted into the center comes out clean. Allow brownies to cool.
- For the Coconut Filling: Once brownies have cooled, in a medium-sized bowl combine the sweetened condensed milk, the coconut, and the vanilla extract. Mix until everything is completely incorporated. Pour coconut layer over the brownies, spreading out evenly. Press the almonds into even rows, I ended up doing 6 across and 5 down.
- For the Chocolate Ganache: In a small saucepan, boil the heavy cream. Once boiling, remove it from the heat and pour over the chopped semi-sweet chocolate, or chocolate chips. Cover with plastic wrap or foil and let sit for 2 minutes. Remove the foil and whisk to combine until velvety smooth. Pour and spread the ganache over the coconut almond layer, making sure everything is covered.
- Cover and place brownies in the refrigerator to set for at least one hour. Store in airtight container in the refrigerator for up to 5 days.
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!