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Almond Joy Brownies

These decadent Almond Joy Brownies combine a rich, fudgy chocolate base with a layer of sweet coconut and crunchy almonds, all topped with a chocolate drizzle. It's the candy bar you love, transformed into an irresistible baked treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted and slightly cooled
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 1 cup unsweetened cocoa powder natural or Dutch-processed, sifted
  • 0.5 tsp salt
  • 2 cups sweetened shredded coconut
  • 1 14 oz can sweetened condensed milk
  • 1.5 cups whole almonds toasted and roughly chopped
  • 0.5 cup semi-sweet chocolate chips for drizzle

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large and medium mixing bowls
  • Whisk and rubber spatula
  • Offset spatula (helpful for spreading)
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease any exposed pan. In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the vanilla extract.
  2. In a separate medium bowl, sift together the flour, cocoa powder, and salt. Add these dry ingredients to the wet ingredients. Use a rubber spatula to fold gently until just combined and no dry streaks remain. Be careful not to overmix. The batter will be thick and glossy. Spread this brownie batter evenly into your prepared pan using an offset spatula.
  3. In a medium bowl, combine the shredded coconut and sweetened condensed milk. Mix until the coconut is fully coated and the mixture is cohesive. Dollop this coconut mixture over the brownie batter in the pan. Use clean, slightly wet fingers or a spatula to gently spread it into an even layer, covering the brownie base completely.
  4. Sprinkle the chopped toasted almonds evenly over the coconut layer, pressing them down gently so they adhere. Bake in the preheated oven for 30-35 minutes. The edges will be set and pulling away from the pan, and a toothpick inserted into the center of the brownie layer (not the coconut) should come out with a few moist crumbs, not wet batter.
  5. Place the pan on a wire rack to cool completely, about 2 hours. This is crucial for clean slicing. Once cool, use the parchment overhang to lift the entire slab of brownies out of the pan. For the drizzle, melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Drizzle over the cooled brownies using a fork or a small piping bag. Let the chocolate set for 10 minutes before slicing into squares with a sharp knife.

Notes

Chef's Tips:
• For the cleanest cuts, chill the cooled brownies in the pan for 30 minutes before slicing with a hot, dry knife.
• Do not substitute the sweetened condensed milk; it provides the necessary structure and sweetness for the coconut layer.
• Serve slightly warm with a scoop of vanilla ice cream for an incredible dessert.
Food Safety:
• Ensure eggs are cooked; the brownies are done when a toothpick test shows moist crumbs, not liquid batter.
• Store cooled brownies in an airtight container to prevent drying and contamination.