Easy Almond Joy Brownies (From Scratch)

Almond Joy has always been a favorite candy bar in our household. Easy to make and decadent in flavor, these dreamy Almond Joy brownies taste just like the candy bar but in a brownie form. The brownie base is chocolaty and fudgy. It's thick enough to carry the other layers including the delectably sweet coconut filling and chocolate ganache.

Just like the beloved candy bar, these brownies have a sweet, creamy coconut center. In addition, there are crunchy almonds tucked away inside. Like my Mini S'mores Cheesecakes, the brownies are topped in luscious chocolate ganache. It coats the top and completes the candy bar effect.

The most difficult part about this recipe is waiting for everything to set. This is the ultimate brownie recipe with its three decadent layers and rich flavors. Looking for more rich brownie goodness? Try my recipe for Rocky Road Brownies or pull out the jar of Nutella and make a batch of Nutella Brownies.

Three Tantalizing Layers

These fudgy coconut almond brownies are loaded! This made-from-scratch recipe contains three decadent layers: brownie, coconut filling, and chocolate ganache.

• Brownie - Fudgy chocolate brownies form the base for this delicious chocolate coconut treat.
• Coconut - The middle layer is a creamy, sweet coconut filling. It is topped with whole almonds to replicate the Almond Joy candy bar.
• Chocolate Ganache - The final layer is rich chocolate ganache. It coats the coconut-almond layer.

Ingredients

• Unsalted Butter (chopped)
• Semi-Sweet Chocolate (chopped or chocolate chips)
• Granulated Sugar
• Eggs (room temperature)
• Pure Vanilla Extract
• All-Purpose Flour
• Baking Powder
• Salt
• Sweetened Shredded Coconut
• Sweetened Condensed Milk
• Powdered Sugar (sifted)
• Whole Almonds (raw or roasted)
• Heavy Whipping Cream

See the recipe card for ingredient quantities.

Instructions

PREP - Preheat your oven to 350 degrees F. Grease and line an 8-inch square baking pan with parchment paper, and set it aside.

MAKE THE BROWNIES - Melt the chocolate and butter together until combined and melted. In a small bowl, whisk together the dry ingredients.

Transfer the slightly cooled chocolate-butter mixture to a larger bowl. Mix in the sugar. Add the eggs, one at a time, mixing only until just combined. Mix in the vanilla extract. Add all of the dry ingredients into the batter and mix just until incorporated.

Pour the brownie batter into the prepared dish. Bake for 25-30 minutes, or until set and a toothpick inserted into the center comes out clean. Allow brownies to cool.

MAKE THE COCONUT FILLING - In a medium-sized bowl combine the sweetened condensed milk, the coconut, the powdered sugar, and the vanilla extract. Pour the coconut mixture over the brownies, spreading out evenly. Press the almonds into even rows.

MAKE THE CHOCOLATE GANACHE - Place the chocolate into a heat-safe bowl. Pour the heavy whipping cream into a microwave-safe bowl and heat for 30-45 seconds. Keep a close eye on it so it doesn't bubble over. Pour the hot cream over the chocolate. Cover the bowl with plastic wrap and let it sit for 1-2 minutes. Whisk the mixture together until it emulsifies and thickens.

HINT: This process can also be done on the stovetop.

Pour the ganache over the coconut layer until everything is covered. Cover and place the completed brownies into the refrigerator to set for at least two hours.

Substitutions

• Sweetened Shredded Coconut - unsweetened coconut
• Almonds - walnuts, pecans
• Brownies - If you're looking for a shortcut or are simply short on time, boxed brownie mix is a great substitute for the brownie component in this recipe. For tips on how to make the best-boxed brownie, visit this brownie recipe.

Variations

• Gluten-Free - Substitute Cup-4-Cup Flour for the regular all-purpose flour.

If you love these fudgy brownies, try my Double Chocolate Walnut Brownies too.

Suggested Equipment

• Stainless Steel Mixing Bowls (Set of 6)
• OXO Good Grips 11-Inch Balloon Whisk
• USA Pan Bakeware Square Cake Pan, 8 inch

Storage

Cover or transfer the brownies to an airtight container. Store in the refrigerator for up to one week. *These brownies do need to be refrigerated.

Can you freeze almond joy brownies? Yes, you certainly can freeze these brownies. Store them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw completely before eating.

Expert Tips

1. Grease and line the baking pan with parchment paper. These brownies are sticky, so the parchment paper helps remove them from the pan for a cleaner slice.
2. After pouring the hot cream over the semi-sweet chocolate to make the ganache, cover the bowl with plastic wrap and let it sit for one minute. This process assists in quicker melting and easier mixing. Why? Because the heat becomes trapped within the bowl.
3. Make sure that the brownies have completely cooled before adding the coconut mixture and almonds.
4. Add almond extract to the brownie batter. For additional almond flavor, replace the vanilla extract with almond. A little goes a long way, so use ½ teaspoon.

Frequently Asked Questions

How do you know when brownies are done baking?Insert a toothpick into the center of the tray of brownies. If the toothpick comes out clean, the brownies are done and should be removed from the oven.

Can you use unsweetened coconut instead of sweetened? Yes, you certainly can. These bars are deliciously sweet, but if you would like to tone down the sweetness, utilizing unsweetened coconut is a great way to do so.

If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments on my website! Take pictures, tag me and share them with me on Instagram or Facebook.