Introduction

Almond Joy Brownies combine rich, fudgy chocolate with a sweet coconut layer and crunchy almonds, topped with silky chocolate ganache. This irresistible dessert is perfect for anyone who loves the classic Almond Joy candy bar in a decadent brownie form.

The image shows several square pieces of layered chocolate coconut almond bars placed on a white marbled surface. Each piece has three visible layers: a thick, rich, dark brown chocolate base at the bottom with a slightly glossy, dense texture; a middle layer of white shredded coconut that looks moist and slightly toasted around the edges; and a top layer of smooth, shiny dark chocolate coating that covers the coconut, with some pieces revealing whole almonds embedded beneath this chocolate layer. The bars appear thick, with clear separation between layers, and a few pieces are cut to show the cross-section of these layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (cubed)
6 oz semi-sweet chocolate (chopped)
¾ cup granulated sugar
2 large eggs (room temperature)
1 tsp pure vanilla extract
¾ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
2 cups sweetened shredded coconut
¼ cup powdered sugar (sifted)
1 cup sweetened condensed milk
1 tsp pure vanilla extract
¼ cup whole almonds (raw or roasted)
¾ cup semi-sweet chocolate chips (or chopped semi-sweet chocolate)
½ cup heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F. Grease and line an 8-inch square baking dish with parchment paper and set aside.
Step 2: In a small bowl, melt the butter and semi-sweet chocolate together until smooth. This can be done in a double boiler or microwave. Set aside to cool slightly.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Transfer the cooled chocolate-butter mixture to a larger bowl. Stir in the granulated sugar until just combined.
Step 5: Add the eggs one at a time, mixing each just until combined. Stir in the vanilla extract.
Step 6: Add the dry ingredients to the wet mixture and fold gently until just incorporated.
Step 7: Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the brownies to cool completely.
Step 8: For the coconut filling, combine the sweetened condensed milk, shredded coconut, powdered sugar, and vanilla extract in a medium bowl. Mix until fully combined.
Step 9: Spread the coconut mixture evenly over the cooled brownies. Press the whole almonds into the coconut layer in neat rows.
Step 10: To make the ganache, place the semi-sweet chocolate chips in a heat-safe bowl. Heat the heavy cream in a microwave-safe bowl for 30-45 seconds until hot but not boiling.
Step 11: Pour the hot cream over the chocolate and cover with plastic wrap. Let sit for 1-2 minutes, then whisk until smooth and thickened.
Step 12: Pour the ganache over the coconut and almond layer, spreading it evenly to cover the entire surface.
Step 13: Cover the brownies and refrigerate for at least two hours to allow the ganache to set before slicing and serving.

Tips & Variations

Use roasted almonds for a deeper, nuttier flavor or raw almonds for a milder crunch.
For an extra fudgy brownie, slightly underbake the base and allow it to finish setting while cooling.
Substitute semi-sweet chocolate chips with dark chocolate for a richer taste.
Try adding a sprinkle of flaky sea salt on top of the ganache before chilling for a sweet-salty contrast.

Storage

Store the Almond Joy Brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving, or enjoy chilled. For longer storage, you can freeze the brownies for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

The image shows several thick square brownies with three visible layers: the bottom layer is dark brown, dense, and fudgy, the middle layer is creamy white with visible bits of chopped nuts like almonds, and the top layer is a smooth, glossy dark chocolate coating that slightly covers the nuts peeking through; they are placed stacked closely on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies dairy-free?

Yes, you can substitute the butter, sweetened condensed milk, and heavy cream with non-dairy alternatives such as coconut oil, sweetened condensed coconut milk, and coconut cream. The texture and flavor will vary slightly but remain delicious.

Do I have to refrigerate these brownies?

Yes, refrigeration is recommended to allow the ganache to set properly and to keep the coconut layer fresh. This also makes slicing easier and helps maintain the integrity of the layers.