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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 finished with rich chocolate ganache. They are sure to bring you joy!
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Brownies – ½ cup unsalted butter cubed – 6 oz semi-sweet chocolate chopped – ¾ cup granulated sugar – 2 large eggs room temperature – 1 teaspoon pure vanilla extract – ¾ cup all-purpose flour – ½ teaspoon baking powder – ¼ teaspoon salt
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Coconut Filling – 2 cups sweetened shredded coconut – ¼ cup powdered sugar sifted – 1 cup sweetened condensed milk – 1 teaspoon 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
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Preheat your oven to 350° F. Grease and line an 8-inch square baking dish with parchment paper and set aside.
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In a small bowl, melt the chocolate and butter together until combined and completely melted.
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In a small bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
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Transfer the slightly cooled chocolate-butter mixture to a larger bowl. Mix the chocolate-butter mixture and the sugar just until combined.
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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 stir just until incorporated.
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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.
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Once brownies have cooled, in a medium-sized bowl combine the sweetened condensed milk, the coconut, the powdered sugar, 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.
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Place the chocolate into a heat-safe bowl. Pour the heavy whipping cream into a microwave-safe bowl and heat for 30-45 seconds. Pour the hot cream over the chocolate. Whisk the mixture together until it emulsifies and thickens. Pour the ganache over the coconut layer until everything is covered.
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Cover and place brownies in the refrigerator to set for at least two hours.
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