Thick & Fudgy Almond Joy Brownies
Blissful Almond Joy Brownies! When You Feel Like a Nut~
These Brownies are perfect to end any special dinner with – they are decadent and gooey, thick and fudgy and terribly messy to eat.
Almond Joy Brownies also happen to be super simple to make.
Do you remember the tagline for Almond Joy and Mounds candy bars? Sometimes you feel like a nut – sometimes you don’t? These bars are nutty. Really nutty. But you can make them without if you’d prefer – hold the almonds and call it Mounds Brownies instead!
Buy yourself a nice box of brownie mix, and prep it according to the package directions. Cook it in a 9×12 casserole pan (affiliate link). I’m still using the set we got when we got married, and I love it – it’s white (mostly) trimmed with gold and it looks good enough that you can serve right in it. Check out the link above for a pretty orange casserole. Use this size to make the filling and chocolate super thick.
Make the coconut filling: mix sugar and evaporated milk together in a large saucepan and stir over medium to medium high heat. Add marshmallows, and for goodness sake, keep an eye on it:
This is important!
I have made this many, many times, and almost always heat it too far without adequate supervision, so it boils up and over the sides, onto the burner. It does not smell good. Do not be like me. Don’t get distracted doing something else while this is heating up.
When the marshmallows are melted and the mixture is smooth, add the coconut and mix well. Pour it over the top of the cooked brownies.
Pop this in the freezer for 30 minutes until it sets up a bit. Then sprinkle the almonds evenly across the top.
Make the chocolate topping and pour over the almonds.
If you have some time, let it set up in the refrigerator for at least 6 hours or overnight. If you’re in a hurry like I almost always am, pop it back in the freezer to set up for an hour or so.
Almond Joy Brownies
of the classic candy bar. Standard Brownies get topped with coconut filling and
smothered with a thick layer of fudgy chocolate. #condensedmilk #browniemix
#marshmallow
Ingredients
- Cooking spray
- 1 box Brownie Mix
- 12 ounce Evaporated Milk (1 can), divided
- 2 1/2 cups Sugar, divided
- 6 ounces Marshmallows (about 24 large)
- 7 ounces Sweetened Coconut (1 bag)
- 1/2 cup Butter
- 1- 1/2 cups Semisweet Chocolate Chips
- 1 cup Whole salted Almonds
Instructions
Brownies
- Bake Brownies according to box instructions in a sprayed 9×12 casserole dish. Allow to cool slightly.
Coconut Filling
- Mix 1 cup of evaporated milk and 1 cup of sugar in large saucepan over medium to medium high heat, stirring occasionally. Add marshmallows, and allow to melt completely, being careful not to allow mixture to boil over.
- Add coconut flakes and stir well.
- Pour coconut filling over brownie layer and freeze for about 30 minutes.
- Sprinkle Almonds across coconut layer evenly.
Chocolate Topping
- Combine remaining 1-1/2 cups sugar, 1/2 cup evaporated milk and butter in sauce pan. (You can use the same pan you used for the coconut filling.) Bring to a boil, remove from heat and add chocolate chips. Stir until well combined.
- Pour chocolate topping over coconut and almond layer and smooth. Refrigerate for 6 hours or overnight, until set. Conversely, freeze for an hour to an hour and a half before cutting.
