These Almond Joy Brownies taste just like the candy bar. They have the perfect ratio of chocolate to coconut with almonds tucked inside. These are sure to bring you joy!
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.
Do these Almond Joy Brownies taste like the candy bar?
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 final step is the chocolate ganache layer which completes the whole "candy bar" effect. Let me tell you, these are delicious!
What you'll need to make Almond Joy Brownies:
For the Brownie Component:
- Unsalted Butter - cubed or sliced
- Semi-Sweet Chocolate - chopped, or semi-sweet chocolate chips
- Granulated Sugar
- Large Eggs - room temperature
- Pure Vanilla Extract
- Dry Ingredients - All-purpose flour, cocoa powder, baking powder, and salt
For the Coconut Filling:
- Sweetened Shredded Coconut - can be replaced with unsweetened shredded coconut
- Sweetened Condensed Milk
- Pure Vanilla Extract
- Whole Almonds - unsalted
For the Chocolate Ganache:
- Semi-Sweet Chocolate Chips - or chopped semi-sweet chocolate
- 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 dish, set aside.
For the Brownies:
- In a small bowl, melt the chocolate and butter together until combined and completely melted. *You can also do so 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 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 the Almond Joy Brownies into the refrigerator to set.
FAQ
If stored in an airtight container in the refrigerator, these brownies will stay good for up to 5 days.
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.
You May Also Like:
- Chocolate Chip Cookie Bars
- Chocolate Ganache Covered Brownies
- Fudgy Double Chocolate Walnut Brownies
- Fudgy Brownies with Peanut Butter Frosting
- 5 Easy Brownie Recipes
I hope you enjoy these Almond Joy Brownies. Honestly, these are better than the candy bar, but I will let you be the judge. If you make them, comment below and let me know if you think they taste like the beloved candy.
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.
- 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. See picture above.
- 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. 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.
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