Almond Joy Fudge Brownies Recipe
Bar Cookie Version of the Candy Bar
This Almond Joy Fudge Brownies recipe mimics Almond Joy
candy bars. If you like chocolate, coconut and almonds, you will be in heaven. D-E-L-I-S-H!
Almond Joy bars were developed by Peter Paul Candy
Manufacturing Company in 1946 (now owned by Hershey) as a sibling to the Mounds
bar, which was wildly popular with the U.S. military during World War II. If
you know candy bars, you probably know the differences between the two. While
Mounds is shredded coconut and dark chocolate, Almond Joy is made with milk
chocolate-covered coconut topped with (of course) whole almonds.
But back to this recipe. It’s got the Almond Joy’s chocolate, coconut,
and almonds all combined in an amazing bar cookie. Plus it’s so easy to make,
especially if you use a brownie mix for the bottom layer. The other layers are
just measure, mix, spread (or drizzle), and bake.
Prep time: 10 minutes, divided
Bake time: 45 minutes, divided
Makes 36-48 brownies, depending on how you cut them
1 18-19 ounce package brownie mix (or your favorite brownie
2/3 cup vegetable oil
¼ cup water
3 cups flaked coconut
1 cup sliced or slivered almonds
1 teaspoon almond extract
1 can (14 ounces) sweetened condensed milk
2-3 drops red food coloring (optional)
2-4 ounces semi-sweet baking chocolate
1 teaspoon solid shortening
36-48 whole almonds (optional)
Directions for this Almond Joy Fudge Brownies Recipe
- Preheat oven to 350º F. Coat the bottom of a 13 x 9 pan with
vegetable spray. Or line the pan with aluminum foil, allowing ends to extend
over two sides of the pan, and then coat the liner lightly with vegetable
- Brownie Layer: In
a medium bowl use an electric mixer or a wooden spoon to combine brownie mix,
oil, eggs, and water according to package directions for cake-like brownies.
Bake brownies 25-30 minutes until a toothpick inserted 2 inches from outside of
the pan comes out clean. Do not over bake.
- Filling: while
brownie layer is in the oven, combine filling ingredients. Place coconut,
sliced or slivered almonds, almond extract, and sweetened condensed milk in a mixing
bowl. Use a large spoon to combine ingredients until all coconut flakes and
almonds are coated. If desired, add 2-3 drops of food coloring to tint the
filling layer. Mix thoroughly.
- Remove brownies from the oven. Use a large spoon to drop
dollops of the filling mixture over brownie surface. Spread the filling evenly
using a spatula or with your moistened fingertips.
- Bake brownies 15 minutes longer. Remove brownies from the
oven just as the edges begin to turn golden brown.
- Drizzle: To make
the chocolate drizzle, break up baking chocolate into squares. Place it in a
quart-sized freezer bag. Add shortening. Microwave 20 seconds on High. Massage
sides of freezer bag to mix and loosen chocolate. Repeat until chocolate
mixture is melted and smooth. Clip off corner of freezer bag to pipe drizzle
onto cooled brownies.
- Grasp ends of pan liner and lift the bars from the pan. Peel
away the foil or parchment paper. Use a sharp knife to cut the brownies into 6
rows of 6, 6 rows of 8, or in any other size you wish.
- Press a whole almond into the center of each brownie.
- Store bars with waxed paper between layers, either at room
temperature or in the refrigerator.
Special Baking Tips for this Almond Joy Fudge Brownies Recipe
Follow recipe directions on the brownie mix for cake-like
brownies, rather than fudge-like brownies, so the bars have a firmer bottom
Be sure to use sweetened condensed milk in the filling – and
not evaporated milk (a common
You may wish to toast almonds for the filling for added
Save leftover chocolate drizzle to use in another recipe. Scrape extra chocolate towards the lower portion of the bag, fold the bag, place it in a second freezer bag, and store it in the freezer until you need it
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