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, ½ cup almonds, and ½ 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
- ¼ cup butter
- 1 cup semi-sweet chocolate chips plus ¾ cup reserved
- ½ cup light brown sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 eggs
- ½ cup all-purpose flour*
- ¼ teaspoon kosher salt
- 1 cup sweetened coconut flakes plus ¼ cup reserved
- ½ cup sliced almonds plus 2 tablespoons reserved
*Gluten-Free Alternative
- ⅓ 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, ½ cup almonds, and ½ 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
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.
Mary Younkin says
I’m thrilled that you liked the brownies, Jo!
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.
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.
Terri says
Have you ever doubled this recipe and baked in a 13×9 pan?
Mary Younkin says
That should work just fine, Terri.
Kat says
I am allergic to Propylene Glycol. This seems to be in all brands of shredded sweetened coconut. I have a bag of unsweetened, should I douse it in a simple syrup or add extra sugar to the recipe? Any ideas? I hate that they keep adding chemicals to random foods.
Mary Younkin says
While I’ve never tried it myself, there are several how-to articles online with tips for substituting unsweetened for sweetened coconut and sweetening it yourself. In a nutshell, you’ll need to add a bit of water along with the sweetener, since sweetened coconut tends to be more moist. I hope that helps! Reference here: https://oureverydaylife.com/can-substitute-unsweetened-coconut-sweetened-coconut-21940.html