I found the basic recipe here and then I changed it from Mounds Brownies to Almond Joy Brownies, because I like Almond Joy better than Mounds. So there.
These are very, very messy. Let me emphasize the “messy” part, as in hard-to-get-out-of-the-pan, hard-to-serve, and hard-to-figure-out-how-to-eat-it. But I am putting in the work, because of Dedication. And Chocolate.
If you make them, heed well the admonition to use foil in the pan, and spray that foil really, really well with cooking spray. Really well.
Do not, as I did, try to hurry the cooling/setting process by refrigerating and then trying to immediately cut them through the hardened chocolate topping. Disaster will follow, in the form of broken topping.
Of course, you could just piece the topping back on and not worry about it, as I did. It still tastes the same.
The recipe says that these will keep in the freezer. I love frozen candy and cookies eaten straight from the freezer, so I may give that a try for these. It would certainly make the messiness-while-eating factor a little easier.
All of those admonitions should be balanced against the deliciousness factor. If you like brownies, and coconut, and chocolate…well, you will love these. And damn the messiness.
Almond Joy Brownies (originally from Averie Cooks)
6 ounces dark chocolate, coarsely chopped (I used TJ’s 72% Pound Plus bar)
1/2 cup unsalted butter, softened
2 large eggs
3/4 cup granulated sugar
1/4 light brown sugar, packed
1 tablespoon vanilla extract
1 tablespoon coffee (leftover from the morning brew is fine), optional but recommended
1 teaspoon instant espresso granules, optional but recommended
3/4 cup all-purpose flour
2 1/2 cups sweetened shredded coconut flakes, loosely packed
one 12-ounce can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips
sliced almonds to taste, toasted in a dry pan until slightly browned
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. It’s mandatory to line your pan or you’ll never get the brownies out.
- In a large microwave-safe bowl, combine the dark chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Reheat in 15-second bursts until mixture can be stirred smooth.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. Coffee and espresso don’t make the brownies taste like coffee; they enhance the chocolate flavor.
- Add the flour and stir until just combined; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula and bake until brownies are just set and done, about 28 minutes in my oven. Start checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don’t overbake because brownies go back into the oven after they’re topped with coconut.
- While brownies are baking, in a large bowl (the same one you used for the brownies is fine, just wipe it clean with a paper towel) combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
- When brownies are done and removed from the oven, evenly top with the coconut mixture. Smooth the top lightly with a spatula, pushing mixture gentle into all corners.
- Evenly sprinkle with chocolate chips.
- Return pan to oven and bake for 5 minutes.
- Remove pan from oven and using a spatula, lightly smooth the chocolate chips. They will be have softened enough to smooth out when pressed lightly with a spatula. Immediately sprinkle with almonds.
- Place pan on a wire rack and allow to cool, undisturbed, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
- When ready to serve, lift brownies of pan using foil overhang, place on a large cutting board, and slice with your biggest and sharpest knife. Slicing is messy, but the longer brownies cool, the easier and less messy it is. Brownies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.