There are two types of people in this world: people who love coconut and people who are wrong…
But seriously, I LOVE coconut! Coconut anything! German chocolate cake, coconut cream pie, coconut macaroons, and especially Almond Joys! And that is what inspired this baking project.
Charlotte and I made the BEST EVER Almond Joy brownies- fudgy brownies topped with a sweet creamy coconut mixture, toasted almonds and drizzled chocolate. YUM!
Just look at the joy on her face after making these
This is not the first time we’ve made them and I can confidently say that if you try them, you’ll be making them again and again!
Charlotte and I actually made these several times while the boys were in the NICU. The nurses at the NICU loved them (and we did, as well) so we made them often to share and enjoy.
We love this recipe because they are sooooo easy and seriously delicious! Plus, I usually have all of the ingredients on hand and it’s the perfect project for little helpers.
This recipe was inspired by Six Sisters’ Stuff and if you’re wanting to make your brownies from scratch, follow the link to get all the details.
For this recipe, we use box brownies. Feel free to make your brownies from scratch, but I’m all about the short cuts when they work- and for this recipe, it works! I do however doctor these up a bit.
How To Doctor Up Box Brownies:
Substitute the oil for an equal amount of melted butter
Substitute the water for brewed coffee
Use three eggs instead of 2 (only if you want a cakier brownie)
Add 1/2 teaspoon of vanilla extract
Here’s how to make the BEST EVER Almond Joy brownies
Prepare and bake the brownies as instructed on the back of the box. Modify with the tips above, if you’re feeling extra. Quick tip– line the pan with parchment paper for easy release!
After the brownies are cooked, let them cool completely! While they are cooling, mix up the coconut topping.
To make the coconut topping, simply mix together:
2.5 cups of sweetened coconut
1 can of sweetened condensed milk
Once the brownies are completely cooled, spread the coconut mixture on top- trying to get an even layer. Then sprinkle 1/3 cup of chopped or slivered almonds.
I’ve tried this recipe both ways and I’m indifferent. If you like a little more crunch, go for the chopped option. Honestly, we used chopped because I ALWAYS have whole almonds, but I don’t always have slivered almonds.
Next comes the chocolate drizzle. You can use whatever chocolate you prefer. I’ve tried semi-sweet, milk chocolate, and dark chocolate- they’re all delicious!
Melt 1/3 cup of chocolate in a microwave safe bowl. Cook for 30 seconds at a time, mixing in between until the chocolate is completely melted.
Fill a zip lock bag with the melted chocolate, snip one corner with scissors, and then drizzle over the brownies. I also sprinkle these with a pinch of sea salt- HIGHLY RECOMMEND!
It will require some restraint but for the best results, let these refrigerate for at least 30 minutes. Then, remove the brownies from the pan by simply lifting the parchment paper. Cut the brownies into squares, and ENJOY!
These brownies store well in the fridge and are PERFECT for sharing with your coconut loving friends & family. If you try them, leave me a comment below to let me know what you think! Happy baking!
