It all started with a friend and his birthday. He said he wanted something with chocolate. So I scoured the interwebs and found Almond Joy Brownie Bites. Ummmm DELICIOUS!! Now, the recipe said to use a box to make the brownie section. But one of my biggest pet peeves in the baking blogging world is when I find recipes that have a box recipe and then some topping on it. I’m certainly not above making a cake with a box of cake mix, I just don’t think following those directions and then putting them online is blog worthy. That just never really seemed like something crazy, different or at least it’s just not what I’m looking for in recipes (you will see me defy this rule next week, but I will explain my exception then). So, back to the post, I substituted my delicious brownie recipe and just added the topping. Super easy and simple.
- 1 cup (2 sticks) salted butter
- 6 ounces unsweetened chocolate, chopped
- 4 large eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup all purpose flour
Almond Joy Topping
- 1 – 10 oz can of Sweetened Condensed Milk
- 1 – 14 oz bag of Shredded Coconut
- ¼ cup sliced Almonds
- 1 cup Chocolate Chips (melted)
(1) Preheat oven to 325°F. Spray a cupcake pan with non-stick spray. Do not use paper liners. I tried this and it did not work out well at all. It’s so hard to pull those off once the coconut topping has set.
(2) Starting with the brownie ingredients, melt butter and chocolate in a medium saucepan over low heat, stirring until chocolate mixture is smooth. While letting the butter and chocolate cook, beat eggs and sugar in a large bowl until light and fluffy.
(3) Once the chocolate and butter mixture is ready, beat the mixture into the butter and sugar with the vanilla and salt. Add the flour and beat just until blended (do not overbeat). Pour batter into cupcake tins filling till 1/3 full.
(4) Cook brownies in oven for 12 minutes. While this is cooking, start making the topping. Mix the sweetened condensed milk and coconut in a bowl until well combined (it really is that simple).
(5) After the brownies have cooked for 12 minutes, take them out and add the coconut topping. Bake for another 14 minutes or until the almond top is golden brown.
Once they are done cooking, sprinkle with the sliced almonds and drizzle with the melted chocolate chips. My secret to getting melted chocolate chips is to put them in a ziplock bag and let them sit on top of the stove while the brownies are baking. It will automatically melt, then you can cut a little slit in the bottom corner of the ziplock bag to drizzle it over. Works every time!