Almond Joy® Brownies

Products Used


    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 350°F.  Grease a 9x13 inch baking dish.  Set aside.
    2. In a large bowl mix together melted chocolate and canola oil until well blended.  Stir in sugar and eggs.  Mix in flour and salt until well combined.  Pour into prepared baking dish.  Bake 25-30 minutes, until a tester comes out mostly clean.  Remove from oven and let cool completely.
    3. In a large bowl mix together shredded coconut, condensed milk and powdered sugar until very well combined.  Spread evenly over the cooled brownies.  Sprinkle 1 cup of sliced almonds over the coconut layer.
    4. Heat heavy cream to a simmer.  Remove from heat and pour over chocolate chips and butter.  Stir until melted and smooth.  Pour over the coconut layer, spread evenly.  Sprinkle with remaining almonds.
    5. Refrigerate for 3 hours or until chocolate is completely set before serving.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

    Rate & Review
    or to post comments

    Oops.. there is no Spanish translation to this recipe