Snack: Almond Joy Brownies

Ingredients

10 tbsp. unsalted butter (1 1/4 sticks)
1 1/4 c. sugar
3/4 c. plus 2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1 tsp. vanilla extract
2 large eggs
1/2 c. all-purpose flour

Instructions

Preheat oven to 325 degrees F. Line an 8-x-8" baking pan with foil, leaving overhang on the sides and spray with cooking spray.
In a large microwave-safe bowl, combine butter, sugar, cocoa, and salt and heat on high power to melt, about 45 seconds. Stop to stir, then heat in 10-second bursts until mixture has melted and can be stirred smooth.
Add vanilla and eggs and stir vigorously until batter is thick, shiny, and well blended. Add flour and stir until just combined. Pour batter into prepared pan and spread evenly.
Bake until a toothpick in the center emerges slightly moist with batter, 22 to 25 minutes. (Check with a toothpick; your batch may need a few minutes longer, but do not bake longer than 30 minutes.)
While brownies cool, prepare coconut mixture. In a bowl, stir together shredded coconut and sweetened condensed milk. Spread that mixture evenly over cooled brownies and sprinkle almonds over coconut.
Add melted chocolate into a Ziploc bag. Snip a small hole in the corner and drizzle over brownies.
Let set in the refrigerator at least 30 minutes before cutting into squares.

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