Almond Joy Brownies |Cooking With Amanda

Looking back on my life, I realize that I've made some pretty big mistakes in the past.

My liberal use of frosted white eye shadow, for one. What was that all about? Who on earth decides, "oh yes, let's cover our eyelids from top to bottom in shiny bright white powder. That will look absolutely amazing."

Honestly, I blame Paula Abdul. No one else could have convinced me that such a thing was a good idea.

Another mistake? Sour Apple Pucker. I see that stuff now as I pop in the liquor store for my bottle(s) of wine and my stomach immediately begins turning. Young adults of the world, if you've never listened to a thing I say, listen to this: Nothing good comes from an evening that involves Sour Apple Pucker. Nothing.

And shoulder pads. Good grief, why? Why did those ever exist? And even worse, WHY ARE THEY MAKING A COMEBACK? Trust me when I say that some parts of our bodies are meant to be padded. Shoulders are not one of them. Unless you are involved in athletics, please step away slowly and take your Apple Pucker with you.

Also? Candy bars without nuts. I spent the first 30 years of my life avoiding any and all candy that contained nuts. Why? They're crunchy! They're packed full of protein!

Nuts in a candy bar basically negate all the negative calories because hello, they come from nature. These days I'm all about Snickers with Almonds, Hershey Bars with Almonds, Almond M&Ms… and Almond Joy.

With all these almonds I'm eating lately, I'm just waiting for all the weight to start falling off of me. It'll happen, I just know it!

These rich, yummy brownies are packed full of Almond Joy chunks and topped off with a sweet coconut almond glaze. I love the moistness that the coconut filling from the candy bars added to the brownies.

You've got to try these. They're pretty incredible!

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Almond Joy Brownies Recipe

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Ingredients

For the Brownies:

1 cup salted butter, melted
1 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/3 cups all-purpose flour
1/2 cup cream of coconut
12 ounces hot fudge sauce
20 mini almond joys, roughly chopped

For the Glaze:

1/3 cup cream of coconut
2 tablespoons warm water
2 cups powdered sugar
1/4 cup sliced almonds, for topping

Directions

For the Brownies:

Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray and set aside.
In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined.
Stir in eggs, one at a time, mixing well after each. Stir in vanilla.
Fold in flour JUST until you no longer see flour streaks in the batter.
Gently fold in cream of coconut and hot fudge sauce.
Fold in chopped candy.
Spread batter in prepared pan and bake for about 20 minutes. Brownies will look cakey on top and feel very dense and a toothpick inserted in the center should come out with fudgy crumbs but no raw batter.
Let brownies cool for about 30 minutes, then prepare glaze.

For the Glaze: