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Homemade Almond Joy Brownies

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Rate this recipe 4.6/5 (9 Votes)
Homemade Almond Joy Brownies 1 Picture

Ingredients

  • Makes 16 brownies
  • Ingredients
  • FOR THE BROWNIES
  • 1/2 cup (50 grams) unsweetened cocoa powder
  • 1/2 cup (64 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 113 grams) unsalted butter
  • 1 cup (200 grams) sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds
  • FOR THE COCONUT FILLING
  • 2 1/2 unsweetened coconut (you can use sweetened coconut, but if you do, omit the confectioners’ sugar)
  • 1/2 cup confectioners’ sugar
  • 1/2 cup heavy cream
  • 16 whole almonds
  • 1 recipe dark chocolate ganache

Details

Adapted from bakingdom.com

Preparation

Step 1

To make the brownies: Preheat oven to 350 degrees. Grease and flour and 8 x 8-inch baking dish.

In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.

In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Whisk in the dry ingredients until combined. Stir in the almonds until evenly distributed. Pour the batter into the prepared pan.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping with the filling.

To make the filling: In a large bowl, combine the coconut and sugar, stirring until all of the coconut is evenly coated. Add the heavy cream, and stir until well combined.

Assemble: Press the coconut mixture on top of the cooled brownies, spreading it evenly. Chill the brownies for 20 to 30 minutes in the freezer.

While the brownies are chilling, make the ganache.

Once the brownies are chilled, top with the whole almonds, then pour the ganache over the top. Allow to set up for an hour or so before serving.

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