Easy Almond Joy Brownies (From Scratch)
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These fudgy Almond Joy Brownies taste just like the candy bar. They have the perfect balance between the chocolate brownie and the creamy coconut filling with almonds tucked away inside. These decadent brownies are finished with rich chocolate ganache. They are sure to bring you joy!
Find this recipe and more on my blog HERE: https://sugarylogic.com/almond-joy-brownies/
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.
- Unsalted Butter (chopped)
- Semi-Sweet Chocolate (chopped or chocolate chips)
- Granulated Sugar
- Eggs (room temperature)
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Sweetened Shredded Coconut
- Sweetened Condensed Milk
- Powdered Sugar (sifted)
- Whole Almonds (raw or roasted)
- Heavy Whipping Cream
See the recipe card for ingredient quantities.
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.
- 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.
- 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.
- Stainless Steel Mixing Bowls (Set of 6)
- OXO Good Grips 11-Inch Balloon Whisk
- USA Pan Bakeware Square Cake Pan, 8 inch
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.
- 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.
- 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.
- Make sure that the brownies have completely cooled before adding the coconut mixture and almonds.
- 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.
Easy Almond Joy Brownies (From Scratch)
- 1/2 cup unsalted butter cubed
- 6 oz semi-sweet chocolate chopped
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups sweetened shredded coconut
- 1/4 cup powdered sugar sifted
- 1 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 cup whole almonds raw or roasted
- 3/4 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
- 1/2 cup heavy whipping cream
- Preheat your oven to 350° F. Grease and line an 8-inch square baking dish with parchment paper and set aside.
- In a small bowl, melt the chocolate and butter together until combined and completely melted. *This can also be done in a double boiler or the microwave. Set aside to cool slightly while you get together the other ingredients.
- In a small bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
- Transfer the slightly cooled chocolate-butter mixture to a larger bowl. Mix the chocolate-butter mixture and the sugar just until combined.
- 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 stir just until incorporated.
- Pour the brownie batter into the prepared dish, spreading out into an even layer. Bake for 25-30 minutes, or until set and a toothpick inserted into the center comes out clean. Allow brownies to cool.
- Once brownies have cooled, in a medium-sized bowl combine the sweetened condensed milk, the coconut, the powdered sugar, and the vanilla extract. Mix until everything is completely incorporated. Pour coconut layer over the brownies, spreading out evenly. Press the almonds into even rows.
- 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. Pour the ganache over the coconut layer until everything is covered.
- Cover and place brownies in the refrigerator to set for at least two hours.
- STOVETOP GANACHE METHOD: In a small saucepan, boil the heavy cream. Once boiling, remove it from the heat and pour over the chopped semi-sweet chocolate, or chocolate chips.
- STORE: Cover or transfer the brownies to an airtight container. Store in the refrigerator for up to one week.
- FREEZE: Store them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the refrigerator before eating.