I often will stock up on random baking ingredients with the intent of creating recipes with said items. In this case, I had a can of sweetened condensed milk and some shredded coconut begging to be used. Granted that I had a couple semi-sweet chocolate baking bars, my mind was set on brownies. Say hello to Almond Joy Brownies.
These almond joy brownies taste pretty darn close to the candy bar, if not better. The brownie is soft, but strong enough to support all the toppings. The coconut layer is not too thick, so the sweetness does not overwhelm. Like the candy bar, I placed almonds in rows and gently pressed them into the coconut layer. The whole thing is then topped with a chocolate ganache layer to complete the whole effect. Let me tell you, these are delicious!
Ingredients
- For the brownies: Chopped semi-sweet chocolate is melted with unsalted butter before being combined with sugar. Eggs and vanilla extract are then added. For the dry ingredients, only a small amount of flour is needed. (Which is helpful, in case you are still struggling to find all-purpose flour.) The flour is whisked together with a small amount of cocoa powder, salt, and baking powder.
- For the coconut filling: The filling is simply a combination of sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Because this filling is a combination of rather sweet ingredients, I kept this coconut layer thin enough as to not overwhelm the overall bite. Almonds are pressed into the coconut layer before the ganache.
- Chocolate ganache: Again, I kept this layer a little thinner as to not overwhelm the sweetness. I believe its the perfect amount of chocolate to enrobe the coconut and almonds, similar to the actual candy bar.
Procedure
The first thing you need to do is preheat your oven to 350 degrees F. Grease and line a 9-by-9-inch baking dish, set aside.
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.
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.
In a small saucepan, boil the heavy cream. Once boiling, remove from 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.
I hope you enjoy these almond joy brownies and that they bring you joy. If you make them, comment below and let me know if you think they taste like the candy bar. I hope that you are hanging in there. Sending love and good vibes.
Stay strong and stay safe <3
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Almond Joy Brownies
Ingredients
Brownies
- ½ cup unsalted butter cubed
- 6 oz semi-sweet chocolate chopped
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking powder
- ⅛ tsp salt
Coconut Filling
- 2 ¼ cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 tsp pure vanilla extract
- ¼ cup whole almonds raw or roasted
Chocolate Ganache
- ¾ cup semi-sweet chocolate chips or chopped semi-sweet chocolate
- ½ cup heavy whipping cream
Instructions
- Preheat your oven to 350° F. Grease and line a 9-by-9-inch baking dish, set aside.
- 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.
- 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. See picture above.
- In a small saucepan, boil the heavy cream. Once boiling, remove from 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 air-tight container in the refrigerator for up to 5 days.
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