I'm always looking for a easy way to jazz up boxed brownies. My boyfriend's love of almond joys inspired this brownie creation. I've seen almond joy brownie recipes in the past that incorporate flaked coconut and chopped almonds right into the batter, but I wanted something more closely resembling the candy. I wanted a sweet, flaky, yet creamy filling and a rich chocolate frosting. What makes this recipe so simple is that I used a brownie mix that includes a frosting packet, so there's no need to make your own frosting or ganache to top the brownies.
Two thin, chocolate brownies filled with a sweet coconut filling and topped with dark chocolate frosting and an almond. It's the perfect weeknight dessert for any almond joy lover.
Almond Joy Brownie Sandwiches
1box Ghiradelli Ultimate brownie mix (or a similar brownie mix the includes a chocolate frosting)
1 egg
1/3 cup oil
1/4 cup water
1 16 oz. can of sweetened condensed milk
2 cups unsweetened coconut, finely flaked
1/4 tsp. vanilla extract
1/4 cup whole roasted almonds
Preheat oven to 325.
Line a 13x9 inch cookie sheet with parchment paper and spray it with cooking spray. In a medium mixing bowl, combine brownie mix, oil, water and the egg and mix until combined. Pour the brownie batter onto the cookie sheet. Bake for 15-20 minutes or until the brownie is done. Remove from oven and let cool completely.
In a small mixing bowl, combine the coconut and sweetened condensed milk. Add vanilla and mix until combined.
When the brownies have cooled, trim the crisp edges from each side of the brownie. Slice the remaining brownie into 12 equal squares.
To assemble: Place one brownie on a plate and top with two generous spoonfuls of the coconut filling. Top it with another brownie slice. Spread the enclosed brownie frosting on top of the brownie and top with an almond.
Serves 6.
