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
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.
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!
Almond Joy Brownie Recipe
- 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.
- 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.
Almond Joy Brownies
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
Nutrition
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