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Every other week, Rachel Conners of Bakerita will be blowing your mind with a super-sweet baking treat.
When I was a kid, on Halloween night, my mom would always steal the mini Almond Joys out of my candy bag. I never really minded—they weren't my favorite—as long as she wasn't trying to cop Reese's or Milk Duds.
As I got older, I started to wonder how I could not love an Almond Joy? I'm crazy for chocolate, love the crunch of almonds, and can't get enough coconut. But they don't have their ratios right: IMO, there's too much coconut and not enough chocolate and almond.
I decided to recreate the candy as brownies. They start with one of my favorite fudgy recipes, which barely takes longer to make than a box mix. (That said, you can definitely sub in boxed brownie mix as a shortcut. If you use a mix that makes a 9x13" pan of brownies, make sure you double the topping ingredients.)
For the delicious, gooey coconut topping (which tastes just like the inside of an Almond Joy) you just need shredded coconut and sweetened condensed milk.
I sprinkled toasted sliced almonds on the topping, but you can stick with whole almonds if you want to stay true to the original. A quick drizzle of chocolate helps give the brownies that candy bar crunch.
Get the recipe.
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