I was looking for some fun ideas to serve for the Super Bowl and while watching the Australian Open tennis tournament and found these beauties. Today’s Rich Coconut Almond Brownies are delightful – the perfect sweet bite for Chocolate Monday!
The bottom brownie layer is dense and packed with flavor, a luscious treat. It is designed to be a thin brownie so don’t worry if the batter doesn’t reach all the way to the edges. It will spread as it bakes, filling the pan.
The coconut layer is the perfect counterpoint, resembling the filling of an Almond Joy candy bar. I used unsweetened coconut and it was just sweet enough for The Artist and me. If all you have on hand is sweetened coconut, don’t make a special trip to the store, it will work fine, just sweeter.
If you aren’t in the habit of using a parchment sling when working with bar cookies, brownies, and blondies, you should look into it. I use pre-cut parchment sheets from King Arthur Flour that fit perfectly in my standard half sheet baking pans. They also fit a 9×13-inch pan with just enough overhang to create a sling, just what I needed for today’s recipe!
These Rich Coconut Almond Brownies are nearly impossible to say no to. They are perfect for your upcoming Super Bowl party or any gathering of your family and friends. Happy Chocolate Monday!
Use your favorite cup-for-cup style of gluten-free flour blend to make the brownie layer or you can use my favorite blend.
Rich Coconut Almond Brownies (Gluten Free)
Adapted from a recipe by The Recipe Rebel
- 1 cup (2 sticks; 226 g) butter, melted
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 2 tsp vanilla
- 2/3 cup (57 g) cocoa powder
- 1 cup (120 g) all purpose flour or gluten-free flour blend
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3 cups (339 g) shredded unsweetened coconut
- 1-1/4 cups (14 oz; 396 g; 300 ml) sweetened condensed milk
- 1-1/2 cups powdered sugar
- 3/4 cup sliced almonds
- 1/2 cup chopped chocolate or chocolate chips
- 2 tbsp butter
- Make the Brownie Layer: Preheat oven to 350°F. Line a 9"x13" pan with parchment and butter lightly. Leave two ends hanging over the edges to act as a sling which helps you remove the brownies from the pan.
- In a large mixing bowl combine the butter and sugar and whisk until combined. Whisk in eggs, one at a time. Stir in vanilla. Add the cocoa, flour, salt and baking powder and whisk just until combined.
- Using the back of a spatula, spread the brownie batter into an even layer in the prepared pan (don't worry about completely covering the bottom of the pan, the brownies will spread as they bake). Bake for 25 to 35 minutes, until a toothpick inserted near the middle comes out clean or with moist crumbs. Remove from oven and cool completely.
- Prepare the Coconut Layer: In a medium bowl, combine the coconut, sweetened condensed milk, and powdered sugar. Use a wet spatula or wet fingers to spread the coconut mixture over the brownie layer. Sprinkle almonds evenly over the coconut layer.
- Make the Chocolate Drizzle: Melt the chocolate chips and butter in a small saucepan over medium heat, stirring occasionally. When most of the chocolate is melted, remove from the heat and stir until the butter is incorporated and the mixture is smooth. Let it cool for a few minutes then spoon into a heavy duty plastic bag, pressing into one corner. Snip a tiny piece off that corner with scissors and drizzle the chocolate over the top of individual pieces or over the whole pan of brownies.
- Refrigerate 30 minutes to quicken the setting; allow to set completely before slicing.
Adapted from original recipe: https://www.thereciperebel.com/almond-joy-brownies/
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