Almond Joy Brownies – The ultimate brownie treat that blends sweetened coconut, crunchy almonds, and rich chocolate ganache. Perfect for fans of classic candy-bar flavors, these brownies deliver a delightful twist on a classic. Easy to make and impossible to resist!

If you know me, you know that brownies are my ultimate dessert crush. I’m always on the lookout for fun, innovative twists to blend my favorite candies into brownie recipes. From Kit Kat Butterscotch Brownies to M&M Brownies, and even Peppermint Pattie Brownies, I’ve experimented with them all. Now, let me introduce you to one of my favorite creations: Almond Joy Brownies.

 

This recipe layers rich, chocolatey goodness with sweetened coconut and crunchy sliced almonds, all topped off with a luscious chocolate ganache. It’s the perfect trio if you’re a fan of that classic coconut, almond, and chocolate combo.

Whether you’re baking for a special occasion or just because you deserve some chocolate indulgence, these brownies are bound to impress.

And don’t worry—despite sounding fancy, these brownies are super straightforward to make. The steps are simple: bake the brownie base, layer it with coconut and almonds, and then smother everything in ganache and more almonds. The hardest part is waiting for them to set in the fridge before you can dig in.

Why You’ll Love Almond Joy Brownies

• Easy to Make: Despite the gourmet outcome, these brownies are straightforward to prepare, making them accessible for bakers of all skill levels.
• Sophisticated Twist on a Childhood Favorite: These Almond Joy Brownies are a grown-up version of the classic Almond Joy candy bar. It perfectly captures all of the nostalgic flavors with a refined touch.
• Camera Eats First! These brownies not only taste great but also look stunning. Their distinct layers make them visually appealing and perfect for showing off your baking skills. You’ll probably want to snap a few photos before taking the first bite!

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For the Brownies: 

• Unsweetened Chocolate
• Canola Oil – you can use any neutral flavored oil
• Granulated Sugar –
• Eggs
• All-Purpose Flour 
• Salt 

For the Coconut Layer: 

• Shredded Coconut 
• Sweetened Condensed Milk
• Powdered Sugar

For the Chocolate Ganache Layer: 

• Semi-Sweet Chocolate Chips
• Heavy Cream
• Butter
• Sliced Almonds

How To Make Almond Joy Brownies

• Preheat Oven and Prep Pan: Begin by preheating your oven to 350°F. Grease a 9×13-inch baking dish so the brownies can be easily removed once baked.
• Mix Brownie Batter: In a large bowl, thoroughly mix melted unsweetened chocolate and canola oil. Add granulated sugar and eggs, combining until smooth. Then fold in all-purpose flour and salt until just mixed.
• Bake Brownie Base: Pour the batter into the prepared baking dish and bake for about 25-30 minutes, or until a tester inserted into the center comes out mostly clean with a few moist crumbs attached. Set aside to cool.
• Prepare Coconut Layer: While the brownies are cooling, combine shredded coconut, sweetened condensed milk, and powdered sugar in another bowl. Once the brownies have cooled, spread this coconut mixture evenly over the top, then sprinkle with 1 cup of sliced almonds.
• Make and Add Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips and butter in a bowl. Stir until the mixture is melted and smooth. Pour this ganache over the coconut layer, spreading it out evenly.
• Add Final Almond Topping: Sprinkle the remaining 1/2 cup of sliced almonds over the ganache layer for a final touch of texture and flavor.
• Chill and Set: Refrigerate the assembled brownies for at least 3 hours, or until the ganache is completely set and firm. This chilling process is crucial for ensuring that the layers meld together and the brownies are easy to slice.
• Serve: Allow the brownies to sit at room temperature for about 10 minutes before slicing.

Recipe Tips & Tricks

• Spoon & Sweep Method for Flour: For accurate measuring, use the spoon and sweep method when measuring flour. Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag to prevent the flour from packing too tightly, which could lead to dry brownies.
• Coconut Sweetness Options: Choose between sweetened or unsweetened shredded coconut based on your preference for sweetness. Sweetened coconut adds extra sweetness and moisture, while unsweetened coconut lets you control the sugar level and enhances the natural flavors. The condensed milk is sweetened already, so I use unsweetened shredded coconut.
• Clean Slices: To get clean cuts when slicing your brownies, dip your knife in warm water before each cut and wipe it clean after each slice. This prevents the layers from sticking to the knife and ensures neat, professional-looking slices.
• Toasting Almonds: For an added depth of flavor, toast the almond slices before sprinkling them on the brownies. Toast them in a dry skillet over medium heat until they’re golden and fragrant. This enhances their crunch and nuttiness.
• Ganache Smoothness: For a smooth and lump-free ganache, pour the warm cream over the chocolate chips and let it sit for a minute before stirring. This allows the chocolate to melt evenly, creating a silky texture.
• Chill to Set: Allow sufficient chilling time for the brownies to set properly. Refrigerating them for at least 3 hours helps the layers firm up, making the brownies easier to slice and serve.

More Brownie Recipes

• Chick Fil A Brownies
• Cosmic Brownies
• S’mores Brownies
• Skillet Brownie for Two

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