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Almond Joy Coconut Chocolate Brookies – Almond Joy Coconut Brookies
These Almond Joy Coconut Brookies bring together the best of both worlds – rich, fudgy brownies topped with creamy coconut filling and crunchy almonds, all covered in smooth chocolate. This indulgent dessert captures the essence of the beloved candy bar in a decadent brookie form that’s perfect for special occasions or when you’re craving something extraordinary.
Why You'll Love This Recipe
- Combines three beloved textures in one dessert – fudgy brownie base, creamy coconut layer, and smooth chocolate topping
- Recreates the classic candy bar flavors in a homemade dessert that’s fresher and more satisfying than store-bought treats
- Uses simple ingredients you likely already have in your pantry, making it accessible for any home baker
- Perfect for entertaining as it cuts into neat squares and looks professionally made
- Can be made ahead of time and stored in the refrigerator, making it ideal for meal prep or party planning
Why This Almond Joy Coconut Brookies Recipe Works
This recipe succeeds because it builds layers of complementary flavors and textures. The brownie base provides a rich chocolate foundation that’s neither too dense nor too cake-like. The coconut layer adds tropical sweetness and chewy texture, while the roasted almonds contribute essential crunch.
The key to success lies in proper timing and temperature control. Each layer needs adequate cooling time to set properly before adding the next component. This prevents mixing and ensures clean, distinct layers that showcase each flavor profile.
What You’ll Need for Almond Joy Coconut Brookies
Ingredients
- 115 grams (1/2 cup) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour
- 2 cups (140 grams) shredded coconut
- 1/2 cup (65 grams) icing or powdered sugar
- 240ml (1 cup) sweetened condensed milk
- 1/4 cup (40 grams) roasted almonds
- 1 cup (150 grams) good quality milk chocolate
Tools
- 8-inch square baking pan
- Baking or parchment paper
- Large mixing bowls
- Heatproof bowl for melting chocolate
- Microwave or double boiler
- Sharp knife for cutting
- Measuring cups and spoons
- Wire cooling rack
How to Make Almond Joy Coconut Brookies
| Step 1: Prepare Pan | Preheat oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line an 8-inch square pan with baking paper, ensuring two sides overhang for easy removal. |
| Step 2: Make Brownie Base | Place butter and dark chocolate in a heatproof bowl. Heat in microwave until smooth and creamy, stirring every 30 seconds. Leave to cool slightly before proceeding. |
| Step 3: Mix Brownie Batter | Add both sugars and vanilla to chocolate mixture, stirring until combined. Add eggs one at a time, mixing well after each addition. Sift in flour and mix until smooth. |
| Step 4: Bake Brownie | Pour batter into prepared tin and gently smooth the top. Bake for 30-35 minutes until cooked through with a cracked top and no wobble in the middle. Cool completely. |
| Step 5: Prepare Coconut Layer | In a large bowl, combine shredded coconut, powdered sugar, sweetened condensed milk, and vanilla. Fold gently until coconut is well-coated and mixture holds together. |
| Step 6: Assemble Layers | Spread coconut mixture evenly over cooled brownie. Press roasted almonds on top. Refrigerate for 15 minutes to set the coconut layer. |
| Step 7: Add Chocolate Topping | Melt milk chocolate in microwave, stirring every 20 seconds until smooth. Pour over coconut layer, ensuring complete coverage. Refrigerate for at least 2 hours to set completely. |
| Step 8: Cut and Serve | Cut into small squares with a sharp knife. Dip knife in boiling water and wipe dry between cuts to prevent chocolate from cracking. |
Chef's Helpful Tips
- Use room temperature eggs for better incorporation into the chocolate mixture, preventing the mixture from seizing
- Don’t overbake the brownie base – it should still be slightly soft in the center as it will continue cooking from residual heat
- Toast your own almonds for 5-7 minutes in a 350°F oven for enhanced flavor and crunch
- Chill the knife in the freezer for 10 minutes before cutting for the cleanest slices through all layers
- Line your pan with parchment paper extending up the sides to create handles for easy removal
Serving and Storage Tips for Almond Joy Coconut Brookies
Serving Tips
Serve these brookies chilled for the best texture contrast between layers. Cut into small squares as they’re quite rich – a little goes a long way. Pair with a glass of cold milk or hot coffee to balance the sweetness.
For special occasions, dust with powdered sugar or drizzle with additional melted chocolate. These treats also pair wonderfully with vanilla ice cream for an extra indulgent dessert. Check out this Easy Brownie In A Mug Recipe for individual portions.
Store covered in the refrigerator for up to one week. The flavors actually improve after a day or two as they meld together. For longer storage, wrap individual pieces in plastic wrap and freeze for up to three months.
Mistakes to Avoid while making Almond Joy Coconut Brookies
Don’t rush the cooling process between layers. Each component needs time to set properly, or you’ll end up with muddy layers that blend together instead of distinct sections.
Avoid using low-quality chocolate, as it significantly impacts the final flavor. Invest in good chocolate for both the brownie base and topping. Also, don’t overmix the brownie batter once you add the flour, as this can lead to tough, dense brownies.
Temperature control is crucial when melting chocolate. Use short microwave bursts and stir frequently to prevent burning. If you’re looking for more brownie inspiration, try these Blonde Brownies for variety.
You Must Know
- Always use parchment paper with overhang for easy removal – these brookies can be sticky and difficult to remove otherwise
- The coconut layer must be completely set before adding chocolate topping, or the chocolate will sink into the coconut
- Cut with a warm, clean knife for professional-looking squares without cracked chocolate topping
- These brookies are very rich, so cut smaller pieces than you would for regular brownies
Suggestions for Almond Joy Coconut Brookies
Experiment with different nuts like pecans or hazelnuts for variety. You can also add a pinch of sea salt to the chocolate topping for a salted caramel effect that enhances all the flavors.
For a tropical twist, add dried pineapple pieces to the coconut layer. Consider making mini versions in muffin tins for individual servings perfect for parties or gift-giving.
If you enjoy layered desserts, you might also love our Ultimate Chicken Casserole for savory comfort food, or try our 5-Ingredient Easy Keto Cloud Cake for a lighter dessert option.
FAQs:
Yes, these brookies actually taste better after sitting for 24 hours as the flavors meld together. Store covered in the refrigerator for up to one week, or freeze individual pieces for up to three months.
You can make your own by simmering 1 cup whole milk with 2/3 cup sugar until thickened, or use coconut cream mixed with powdered sugar for a dairy-free option.
This happens when the chocolate is too cold or the knife isn’t warm. Dip your knife in hot water and wipe dry between each cut, or let the brookies sit at room temperature for 10 minutes before cutting.
Yes, but you’ll need to add extra powdered sugar to the coconut mixture to maintain the proper sweetness level. Start with an additional 1/4 cup and adjust to taste.
The brownie should have a cracked top, no longer wobble when gently shaken, and a toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
Conclusion
These Almond Joy Coconut Brookies deliver an impressive dessert that combines beloved candy bar flavors in a sophisticated homemade treat. With proper technique and patience for each layer to set, you’ll create a dessert that rivals any bakery offering.
The combination of rich brownie, creamy coconut, crunchy almonds, and smooth chocolate creates a perfect harmony of textures and flavors. Whether for special occasions or weekend indulgence, these brookies are sure to become a favorite in your dessert repertoire.
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📖 Recipe Card
Best Almond Joy Coconut Chocolate Brookies
- Total Time: 55 minutes
- Yield: 16 squares 1x
Description
Indulgent brookies combining fudgy brownies with creamy coconut filling, crunchy almonds, and smooth chocolate topping that recreate beloved candy bar flavors.
Ingredients
- 115 grams (1/2 cup) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour
- 2 cups (140 grams) shredded coconut
- 1/2 cup (65 grams) icing or powdered sugar
- 240ml (1 cup) sweetened condensed milk
- 1/4 cup (40 grams) roasted almonds
- 1 cup (150 grams) good quality milk chocolate
Instructions
- Preheat oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line an 8-inch square pan with baking paper, ensuring two sides overhang for easy removal.
- Place butter and dark chocolate in a heatproof bowl. Heat in microwave until smooth and creamy, stirring every 30 seconds. Leave to cool slightly before proceeding.
- Add both sugars and vanilla to chocolate mixture, stirring until combined. Add eggs one at a time, mixing well after each addition. Sift in flour and mix until smooth.
- Pour batter into prepared tin and gently smooth the top. Bake for 30-35 minutes until cooked through with a cracked top and no wobble in the middle. Cool completely.
- In a large bowl, combine shredded coconut, powdered sugar, sweetened condensed milk, and vanilla. Fold gently until coconut is well-coated and mixture holds together.
- Spread coconut mixture evenly over cooled brownie. Press roasted almonds on top. Refrigerate for 15 minutes to set the coconut layer.
- Melt milk chocolate in microwave, stirring every 20 seconds until smooth. Pour over coconut layer, ensuring complete coverage. Refrigerate for at least 2 hours to set completely.
- Cut into small squares with a sharp knife. Dip knife in boiling water and wipe dry between cuts to prevent chocolate from cracking.
Notes
- Use room temperature eggs for better incorporation into the chocolate mixture
- Don’t overbake the brownie base – it should still be slightly soft in the center
- Toast your own almonds for 5-7 minutes in a 350°F oven for enhanced flavor
- Chill the knife in the freezer for 10 minutes before cutting for cleanest slices
- Line your pan with parchment paper extending up the sides for easy removal
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
Keywords: coconut chocolate brownies, layered dessert bars, candy bar brookies, chocolate coconut treats, almond dessert squares, homemade candy bars, triple layer brownies, coconut almond bars
