Lately, I’ve had a Major food crush on coconut. Today, I’m bringing you a chocolately, coconut, nutty creation called, ”Almond Joy Brownies.” One. big. fat. brownie with a bunch of yumminess inside and topped with melted almond joy candy bars. Ooh girlz and guyz you can get your chocolate fix on with this one for sure. Hope y’all are having a great week!
Almond Joy Brownies
1 cup butter, salted, room temp.
1 3/4 cup sugar
4 eggs, room temp.
1 teaspoon pure vanilla extract
1 teaspoon chocolate extract
2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking powder
1 cup flaked sweetened coconut
2 cups milk chocolate chips
1 cup sliced almonds
1 package 7.2 oz. snack size Almond Joy candy bars (for topping)
1/4 cup toasted coconut (for topping)
Preheat oven 350 degrees F. (Used convection setting)
1. In a standing mixer, beat butter, sugar, and extracts until light and fluffy. (about 8 minutes) Next beat in eggs.
2. In a medium sized bowl, whisk flour, baking powder, cocoa. Add to creamed mixture, just until moistened.
3. Next stir in coconut, chocolate chips and sliced almonds. Spread into a 12×8 greased baking dish. Bake for 30 minutes or until toothpick inserted in the middle comes out clean.
4. While brownie is baking, toast coconut in a small sized pan over medium heat, stiring continual making sure not to burn. Set aside. Next, open all 12 of the snack size Almond joy candy bars. Chop into small pieces, set aside. When Brownie comes out of the oven, sprinkle the Almond Joy pieces over the entire top of brownie; pieces will start to melt. Spread evenly with a knife. Top with toasted coconut if desired. Let cool or serve warm with ice cream.