Almond Joy Brownie Recipe

All The Same Flavours As The Classic Chocolate Bar

Almond Joy Brownie Recipe

Do you have recipes in your family that have been around for awhile, but you aren’t sure where they came from? I made these brownies often when I was a young married girl, but for some reason this recipe was put away and not made again for years. Upon cleaning out my recipe box, I found this and decided to bake up a batch to share with you. Kevin was enthralled with the idea of coconut, cream cheese, and almond on top of a deep, dark brownie, because while there are no Almond Joy bars in the brownies, there are all the same flavors!

Base Ingredients:

4 squares (4 oz) unsweetened chocolate
1 tsp vanilla
3/4 cup butter, cubed
1 cup flour
2 cups sugar
1 cup chopped almonds
3 eggs

Topping Ingredients:

8 oz (250 g) cream cheese
2/3 cup sugar
2 eggs
2 tbsp flour
1 cup chopped almonds
1 cup sweetened fancy flake coconut

  Pre-heat oven to 350 F.  Grease and then line a 9x13 inch cake pan with parchment paper.  The layer of butter will make the paper adhere to the pan and keep it from sliding around on you.

Using a double boiler, over hot but not boiling water, melt the chocolate and butter together, stirring, until smooth. Whisk in the sugar, eggs, and vanilla until well combined.  Stir in the flour and almonds until just combined.  Then, make the topping.

In a bowl with an electric mixer, beat together the cream cheese, sugar, eggs, and flour until smooth. Stir in almonds and coconut. Gently spread over top of  the brownie batter in the cake pan. Bake 35-40 minutes, until a toothpick in center comes out almost clean. Cool in the pan. For a finishing touch, drizzle the top with melted chocolate and top each square with a sliced almond.

Store in an airtight container in the fridge for a few days, or freeze for about a month.

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom