Almond Joy Brownies

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Almond Joy Brownies are gooey fudgy brownies filled with plenty of chocolate, almonds, and coconut.

I have a weakness for just about any almond and chocolate combination. So, when I combined that with my fondness for coconut, the result was a rich chocolate, almond, and coconut brownie that is completely and totally irresistible to me.

Almond Joy Brownies

Almond Joy Brownies

These brownies were a crazy good idea and they disappeared almost as quickly as I could snap a few pictures.

Today I’m sharing both the traditional and the gluten-free variations of this recipe.

Whichever way you make them, they are loaded with all the almond joy flavors that we love so much.

Brownie Sundaes

My plan was to serve them the day after I baked them, along with a scoop of ice cream on top and a drizzling of chocolate sauce, but they disappeared too quickly for that!

The next time I made them, I was lucky enough to have a batch of 2 Ingredient Hot Fudge Sauce waiting in the fridge when I made these brownies. So naturally, hot fudge brownie sundaes happened immediately.

Almond Joy Brownie hot fudge sundaes

If you’re looking for more fun coconut desserts, try the Coconut Lover’s Pound Cake and these Homemade Almond Joy Candies.

These Coconut Lover’s Oatmeal Cookies and my Grandma’s Coconut Chews are a couple more coconut treats that you won’t want to miss!

If you love almond joy flavors as much as I do, this Almond Joy Layer Cake by Life, Love, and Sugar likely looks like heaven on a plate to you as well!

Fudgy Almond Joy Brownies are a must for any chocolate and coconut lover!

Almond Joy Brownie Recipe

  1. Preheat the oven to 325 degrees. Line an 8 or 9-inch square pan with foil and grease it very well with butter or baking spray.
  2. Melt the butter in a large saucepan, over medium heat. When the butter has melted, add 1 cup chocolate chips and stir until they have melted. Remove from the heat, add the sugar and stir to combine.
  3. Add the vanilla extract, the almond extract, and the eggs. Whisk or stir until smooth and shiny. Add the flour and salt and stir to combine. Stir in 1 cup coconut, 1/2 cup almonds, and 1/2 cup chocolate chips.
  4. Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the remaining coconut, almonds, and chocolate chips.
  5. Bake for 28-30 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before slicing.
Almond Joy Brownies with ice cream and hot fudge

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Almond Joy Brownie hot fudge sundaes

Almond Joy Brownies

5 from 1 vote
Almond Joy Brownies are gooey fudge brownies filled with plenty of chocolate, almonds, and coconut – traditional and gluten-free recipes included.
Pin Print Review
Prep Time: 15 mins
Cook Time: 28 mins
Total Time: 43 mins
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients 

  • 1/4 cup butter
  • 1 cup semi-sweet chocolate chips plus 3/4 cup reserved
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 2 eggs
  • 1/2 cup all-purpose flour *
  • 1/4 teaspoon kosher salt
  • 1 cup sweetened coconut flakes plus 1/4 cup reserved
  • 1/2 cup sliced almonds plus 2 tablespoons reserved

* Gluten Free Alternative:

  • 1/3 cup brown rice flour
  • 3 tablespoons tapioca starch

Instructions

  • Preheat the oven to 325°F. Line an 8 or 9-inch square pan with foil and grease it very well with butter or baking spray.
  • Melt the butter in a large saucepan, over medium heat. When the butter has melted, add 1 cup chocolate chips and stir until they have melted. Remove from the heat, add the sugar and stir to combine.
  • Add the vanilla extract, the almond extract, and the eggs. Whisk or stir until smooth and shiny. Add the flour and salt and stir to combine. Stir in 1 cup coconut, 1/2 cup almonds, and 1/2 cup chocolate chips.
  • Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the remaining coconut, almonds, and chocolate chips.
  • Bake for 28-30 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before slicing. Enjoy!

Notes

COOK’S NOTE: For a dairy-free version of this recipe, you can substitute 1/4 cup melted coconut oil for the butter.

Nutrition

Calories: 245kcal · Carbohydrates: 26g · Protein: 4g · Fat: 15g · Saturated Fat: 8g · Cholesterol: 38mg · Sodium: 117mg · Potassium: 170mg · Fiber: 3g · Sugar: 17g · Vitamin A: 165IU · Calcium: 34mg · Iron: 2mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jo says

    I made this yesterday – absolutely delicious! The mix of flavours worked really well, and the brownies proved incredibly moreish. I’ll definitely be making again.5 stars

  2. Pat says

    Why is there no leavening agent in these brownies? There was none in the Coconut Pecan Blondies either. The Blondies were very thick and hard to spread and ended up very thin…nothing like the picture.

    • Mary Younkin says

      Hi Pat, most blondies and brownies don’t actually require a leavener. Did you use an 8-inch square pan for the blondies? (If you used a larger pan, yes, they would’ve been pretty thin.) As written, there should have been plenty of batter to spread across the pan. If no ingredients were changed, they aren’t particularly thin. Were they soft and chewy? Did you substitute any ingredients? I’ve made the blondies several times and they look exactly like the photos every time.

  3. Michelle Fore says

    I was looking at the recipe and am I correct that it is calling for both regular flour and rice flour?

    • Mary Younkin says

      The rice flour is only needed for the gluten-free alternative to the traditional recipe, Michelle. If you don’t need the brownies to be gluten-free, just use the all-purpose flour.