Almond Joy Brownies
The brownie version of the popular Almond Joy candy bar
Ingredients
Brownie Base
- 1 cup butter melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp salt
- 1 tsp vanilla
- 4 eggs room temperature
- 1 cup cocoa
- 1 cup all purpose flour
- 1 cup sliced almonds
Middle Coconut Layer
- ¾ cup butter room temperature
- 1 tsp vanilla
- 1 cup icing sugar
- 2 ½ cups coconut
Top Chocolate Layer
- 1 ½ cups milk chocolate chips
- ¼ cup heavy cream
- ¼ cup sliced almonds
Instructions
Brownie Base
- Melt butter and stir in sugar, salt and vanilla. Let set a few minutes until the sugar starts to dissolve a bit.
- Add eggs and mix just until incorporated.
- Fold in cocoa and flour. Mix until smooth and fold in almonds.
- Pour mixture into greased 9X13 pan and cook at 350°F for 25-30 minutes. Chill until cooled.
Middle Coconut Layer
- Mix the butter, vanilla and icing sugar until smooth.
- Add coconut and thoroughly mix.
- Spread over cooled brownies and chill while making the top layer.
Top Chocolate Layer
- In the microwave: In a glass dish, microwave the chocolate chips and cream together, mixing every 30 seconds until melted and smooth.
- Over a double boiler: add the cream and chocolate chips and cook on low heat, stirring constantly until the chocolate is smooth.
- Spread over chilled coconut layer. Sprinkle with almonds. Chill until ready to cut.
Notes
Because the filling contains butter, it is best if these brownies are stored in the refrigerator. Eat chilled or bring to room temperature before enjoying!
These brownies freeze remarkably well for 3 months when stored in an airtight container.