Almond Joy Brownie Bars
Any dessert that combines chocolate, coconut and almonds is a winner in my book. Which means my favorite candy bar is, of course, an Almond Joy. I decided to take those flavors and turn them into an irresistible dessert. Almond Joy Brownie Bars are rich and decadent. You simply won’t be able to eat just one.
As the name indicates, these delicious Almond Joy Brownie Bars are a combination of chocolatey brownies, almonds and coconut. Truly a delightfully sweet bite for dessert! The bottom of the dessert is made of a rich brownie layer, then covered with a mixture of chopped almonds and gooey coconut. Chewy, crunchy and so decadent, these bars will make the chocolate lovers in your family so, so happy.
Almond Joy Brownie Bars Recipe
What’s needed?
Brownie layer:
- 8 tablespoons unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1/2 cup canola oil
- 1/2 cup baking cocoa
- 2 teaspoons vanilla
- 1 cup Hershey’s chocolate syrup
- 2 cups all-purpose flour
Coconut and almond layer:
- 3 cups coconut, shredded and sweetened
- 3 egg whites, beaten
- pinch of salt
- 3 tablespoons granulated sugar
- 1 cup almonds, roughly chopped
- Chocolate syrup for drizzling
How to make Almond Joy Brownie Bars?
- Preheat the oven to 350 degrees. In a large mixing bowl, beat the margarine and the sugar until creamy. Add the eggs, one at a time. Then add the oil, cocoa and vanilla. Beat on low speed until combined. Now add the chocolate syrup and blend well.
- Add the flour one cup at a time and beat for another two minutes. Batter will be thick and fluffy. Spray your baking pan with non-stick cooking spray. Pour the batter into a 11×17-inch baking pan with a lip. A 10×15 jelly roll pan will also work, brownies will just be a bit thicker and may need to bake for an extra 5 minutes. Spread the batter as evenly as possible to cover the whole pan.
- Bake the brownies for 20 minutes at 350 degrees. While the brownies are baking, prepare the coconut and almond layer. In a medium bowl, combine ingredients, except for chocolate syrup, for the coconut layer. Stir to mix well.
- Remove brownies from the oven after 20 minutes and top with the coconut and almond mixture. Sprinkle it evenly over the brownie layer and spread to the edges with a fork.
- Reduce the oven temperature to 325 degrees. Put the brownies back in the oven and bake for another 15 minutes. Remove the pan from the oven and place it on a wire rack to cool. Once cooled, drizzle more chocolate syrup across the top of the brownies.
This recipe makes 3 dozen brownies, depending on how big you cut the bars. Cover the pan with plastic wrap until ready to serve. Serve Almond Joy Brownie Bars with vanilla ice cream and a bit more chocolate syrup drizzled over the top…so sweet and delicious!
For more great chocolatey bars and cookies, check out these yummy recipes:
- Chocolate Caramel Crunch Bars
- Buckeye Brownie Cookies
- Chocolate Scotcheroos
- Cream Cheese Swirl Brownies
- Chocolate Coconut Snowballs
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Almond Joy Brownie Bars
Ingredients
Brownie Layer:
- 8 tablespoons unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1/2 cup canola oil
- 1/2 cup baking cocoa
- 2 teaspoons vanilla
- 1 cup chocolate syrup, Hershey's
- 2 cups flour
Coconut and Almond Layer:
- 3 cups coconut, shredded and sweetened
- 3 egg whites, beaten
- 1 pinch salt
- 3 tablespoons granulated sugar
- 1 cup almonds, roughly chopped
- more chocolate syrup for drizzling
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, beat the margarine and the sugar until creamy. Add the eggs, one at a time. Then add the oil, cocoa and vanilla. Beat on low speed until combined. Now add the chocolate syrup and blend well.
- Add the flour one cup at a time and beat for another two minutes. Batter will be thick and fluffy. Spray your baking pan with non-stick cooking spray. Pour the batter into a 11×17-inch baking pan with a lip. (A 10×15 jelly roll pan will also work, brownies will just be a bit thicker and may need to bake for an extra 5 minutes.) Spread the batter as evenly as possible to cover the whole pan.
- Bake the brownies for 20 minutes at 350 degrees. While the brownies are baking, prepare the coconut and almond layer. In a medium bowl, combine ingredients, except for chocolate syrup, for the coconut layer. Stir to mix well.
- Remove brownies from the oven after 20 minutes and top with the coconut and almond mixture. Sprinkle it evenly over the brownie layer and spread to the edges with a fork.
- Reduce the oven temperature to 325 degrees. Put the brownies back in the oven and bake for another 15 minutes. Remove the pan from the oven and place it on a wire rack to cool. Once cooled, drizzle more chocolate syrup across the top of the brownies. Recipe makes 36 bars.
Equipment
- 1 11×17-inch baking sheet with rim, sprayed with cooking spray