Almond Joy Brownies {made healthier}

Almond Joy Brownies {made healthier}

Super fudgy brownies topped with toasted coconut and sliced almonds. These almond joy brownies are made healthier with coconut oil, dark chocolate, and whole wheat flour.

Welcome to guilt-free snacking, where extra-fudgy, extremely-chocolate-y brownies aren’t a figment of your imagination.

I made brownies you can feel good about, so leave your guilt and shame at the door because they’re not welcome here.

I made these brownies last week for my grandfather and proceeded to devour half of the pan all by my lonesome. They’re thick, fudgy, and taste like an almond joy candy bar–only 100x better!

I owe him another batch the next time he’s in town. I stuck an I.O.U. on the bag of brownies before creeping out of the house unnoticed.

Every time I turned around, another brownie magically appeared in my hand. Once it was in my grip, there was no letting go–brownie after brownie disappeared before my eyes.

I usually use melted butter in my brownie recipes, but I chose to swap the butter for coconut oil this time.

Best. Decision. Ever.

The coconut oil gives the brownies a subtle coconut flavor. It’s the perfect balance of chocolate and coconut.

The brownies get topped with shredded coconut and sliced almonds that toast to perfection as the brownies bake. The result is an ooey, gooey delicious mess.

I highly recommend slicing into them while they’re still warm and gooey.

Almond Joy Brownies {made healthier}

Super fudgy brownies topped with toasted coconut and sliced almonds.

Yield: 1 (9-inch) pan

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

  • 3/4 cup coconut oil (solid)
  • 1/2 cup dark chocolate chips
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3/4 cup whole wheat flour
  • 1/2 cup shredded coconut
  • 1/2 cup sliced almonds
Read the whole recipe on The Messy Baker