Almond Joy Brownies
User Reviews
5
Almond Joy Brownies
Description
The base consists of prepared brownie batter poured into a 9x13 pan. A mixture of white corn syrup, salt, and marshmallows is heated until melted, then combined with shredded coconut, vanilla extract, and chopped roasted almonds. This topping is dolloped evenly over the surface of the unbaked brownies, which then bake according to package or scratch instructions.
When the brownies are nearly done, milk chocolate chips are melted by placing a heatproof bowl over simmering water and stirred until smooth. Once removed from the oven, the melted chocolate is drizzled over the top and finished with extra coconut flakes for texture and presentation.
This dessert delivers a balance of fudgy brownie richness, chewy coconut and marshmallow sweetness, and roasted nut crunch under a glossy chocolate drizzle. It is suitable for casual gatherings or dessert trays, with familiar flavors arranged in a layered way.
The recipe suggests lining the baking pan with parchment for easy cleanup and storing leftovers in an airtight container at room temperature to maintain moistness. Using milk instead of water to prepare the brownie mix helps achieve a fudgier texture.
Ingredients
- 1 box brownie mix or your favorite brownies from scratch
- 1/2 c. white corn syrup corn syrup
- 1/4 tsp. salt
- 10 marshmallows exactly 10 or the consistency is off, large
- 2 c. coconut
- 1/2 tsp. vanilla
- almond chopped, roasted
- 1 milk chocolate chips they are worth the extra money, Ghiradelli brand
Instructions
- Mix up your brownie mix and pour into a sprayed 9x13 inch pan.
- In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut, vanilla, and chopped almonds. Stir well and dollop this coconut mixture all over the top of the brownie mix, it doesn't need to be completely covering the top, just evenly distributed.
- Bake the brownies according to the regular directions.
- When there is about 5 minutes left, begin melting the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water. Stir with a spatula until chocolate is melted and smooth.
- When you remove the brownies from the oven, drizzle all over with the melted chocolate and sprinkle with some extra coconut flakes.
Notes
- Store leftover cooled brownies in an airtight container at room temperature to keep them fresh.
- Line the baking pan with parchment paper for easier cleanup and to prevent sticking.
- For moister, fudgier brownies from a boxed mix, substitute milk for water when preparing the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 1mg | 0% |
| Sodium | 183mg | 8% |
| Potassium | 140mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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