Almond Joy Brownies

5 from 6 votes

The first time I made this recipe I didn’t take a picture because it all got eaten up too fast, this time I had to keep everyone off the brownies until I got my picture first.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: Brownies

Servings:

Calories: 374kcal

Author: Emily Walker

Equipment

9x13 inch pan

Ingredients

1 box brownie mix or your favorite brownies from scratch
1/2 c. white Karo corn syrup
1/4 tsp. salt
10 large marshmallows exactly 10 or the consistency is off
2 c. coconut
1/2 tsp. vanilla
roasted almonds chopped
1 bag Ghiradelli milk chocolate chips they are worth the extra money

Instructions

Mix up your brownie mix and pour into a sprayed 9x13 inch pan.
In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut, vanilla, and chopped almonds. Stir well and dollop this coconut mixture all over the top of the brownie mix, it doesn't need to be completely covering the top, just evenly distributed.
Bake the brownies according to the regular directions.
When there is about 5 minutes left, begin melting the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water. Stir with a spatula until chocolate is melted and smooth.
When you remove the brownies from the oven, drizzle all over with the melted chocolate and sprinkle with some extra coconut flakes.

Notes

Store leftover cooled brownies in an airtight container at room temperature.
Line the baking pan with parchment paper for easy clean up.
Want moist fudgy brownies from a box mix? Use milk instead of water.

Nutrition