Everyone loves easy vegan brownies. But what if you could have a candy bar IN a brownie, without all the extra work? In this recipe, I mash up two of my favorite treats: homemade brownies and the flavors of Almond Joy candy bars.
These Almond Joy brownies are the perfect dessert to enjoy during the spring holidays, winter holidays, or just Friday nights when you feel that the only remedy is a chocolate one. And if you want more chocolate, be sure to try my easiest vegan chocolate pie ever, these specialty dark vegan cupcakes, and this vegan chocolate ganache for frosting.
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Why this recipe works
One of the things I love about this brownie candy bar smashup is that you can enjoy both Mounds or Almond Joy flavor. And yes, you have full permission to sing the “sometimes you feel like a nut, sometimes you don’t” commercial. I’ll wait.
Anyhoo, if you’re craving Almond Joy, you’ll be delighted to sink your teeth into this fudgy vegan brownie that’s packed with almond flavor, plus loaded down with crunchy sliced almonds.
But if you want more of a Mounds vibe, leave out the almond extract and sliced almonds– you can then soak in all that coconut goodness while reaching for more.
I love these Almond Joy candy bar brownies because they are:
- Easy. Some Almond Joy brownie recipes have a lot of moving parts, which (while delicious) adds extra time to the execution. This recipe is easy to make, so you won’t get frustrated trying to do too many things at once.
- Quick. Since you don’t have multiple layers, you can knock this recipe out in 10 minutes.
- Flexible. As stated above, you can make these to resemble Almond Joy OR Mounds; it’s your choice. Psst! There’s no wrong answer!
- Absolutely delicious. These almond brownies are extra dark chocolate-y, fudge-y, coconut-y, and bursting with candy bar flavor.
Frequently Asked Questions
Traditional candy bars like Almond Joy/Mounds are not vegan, which makes these vegan brownies even better! You get to enjoy the flavors and the feeling of the famous candy bar, without the dairy.
In this recipe, I like using extra dark cocoa powder (like Hershey’s Special Dark). You get a rich chocolate brownie that is sure to satisfy any chocoholic.
I like using unrefined organic coconut oil because it has a strong coconut flavor, which is what you want for this brownie! Unrefined is a little more pricey than refined coconut oil, but it’s also healthier and tastes amazing!
While the coconut oil adds flavor to these brownies, no you don’t have to use the full amount of coconut oil. See the substitutions section below for more on this.
Nope! Especially if doing a Mounds version, you can leave out the almond extract and keep it simple. Just keep in mind that you’ll miss out on that almond flavor.
Allergy Information and Substitutions
- These Almond Joy brownies are 100% vegan, meaning they are dairy-free and egg-free.
- Make them gluten-free by using a one-to-one gluten-free flour, such as Bob’s Red Mill brand.
- For a nut-free version, leave out the almond extract and the sliced almonds on top.
- Wondering if you can make these oil-free? If you skip the coconut oil altogether, you really won’t get the coconut flavor, which makes these brownies Almond Joy/Mounds. However, you can substitute half of the oil with unsweetened applesauce, if desired.
- Want *gasp* MORE chocolate? Stir ½ cup chocolate chips into your batter before baking.
Recipe ingredients
- Unbleached, all-purpose flour. I like using Bob’s Red Mill or King Arthur’s Flour. You can also substitute with gluten free flour if need be.
- Granulated sugar. I use organic cane sugar.
- Extra dark cocoa powder. Hershey’s makes an excellent special dark cocoa powder.
- Baking powder.
- Salt. I use Himalayan pink salt.
- Room temperature water (cold water will harden the coconut oil)
- Unrefined coconut oil. This gives a strong coconut flavor that is closer to that Almond Joy flavor. Refined will work but have less coconut taste.
- Vanilla extract.
- Almond extract. This adds more almond flavor that resembles Almond Joy.
- Coconut shavings. I prefer unsweetened.
- Sliced almonds.
How to make it + video
Preheat oven to 350° F (176° C). Add all dry ingredients to a medium mixing bowl and stir together. Add in wet ingredients. With electric beaters, mix on medium-high speed until combined well. Batter will be thick.
Transfer batter to a 9 x 13″ baking pan, and spread out batter evenly. I like to line my baking pan with parchment paper for easy brownie removal (and easy clean up!).
Sprinkle coconut shavings on top of brownies, followed by sliced almonds. Cover with foil (this protects the nuts from being burned) and bake in the oven for 25 minutes. Remove foil and bake uncovered for 5-10 minutes more, until a toothpick inserted into the middle comes out clean. Almonds should be toasted.
Allow the brownies to cool for 10 minutes before slicing. Cut into squares and enjoy!
More vegan chocolate recipes:
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card and, if you enjoy it, leave a comment. Thanks in advance!
Almond Joy Easy Vegan Brownies
Ingredients
- 2 cups unbleached, all-purpose flour
- 2 cups granulated sugar
- ¾ cup extra dark cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt (I use Himalayan pink salt)
- 1 cup room temperature water (cold water will harden the coconut oil!)
- 1 cup unrefined coconut oil, softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup coconut shavings (or coconut chips)
- ⅓ cup sliced almonds
Instructions
- Preheat oven to 350°. Add all dry ingredients (except coconut shavings and sliced almonds) to a medium mixing bowl and stir together.
- Add in wet ingredients. With electric beaters, mix on medium-high speed until combined well. Batter will be thick.
- Transfer batter to a 9 x 13″ baking pan, and spread out batter evenly. I like to line my baking pan with parchment paper for easy brownie removal (and easy clean up!).
- Sprinkle coconut shavings on top of brownies, followed by sliced almonds. Cover with foil (this protects the nuts from being burned) and bake in the oven for 25 minutes. Remove foil and bake uncovered for 5-10 minutes more, until a toothpick inserted into the middle comes out clean. Almonds should be toasted.
- Allow the brownies to cool for 10 minutes before slicing. Cut into squares and enjoy!
Notes
- These Almond Joy brownies are 100% vegan, meaning they are dairy-free and egg-free.
- Make them gluten-free by using a one-to-one gluten-free flour, such as Bob’s Red Mill brand.
- For a nut-free version, leave out the almond extract and the sliced almonds on top. This will give you a Mounds brownie (and more traditional).
- Wondering if you can make these oil-free? If you skip the coconut oil altogether, you really won’t get the coconut flavor, which makes these brownies Almond Joy/Mounds. However, you can substitute half of the oil with unsweetened applesauce, if desired.
- Want *gasp* MORE chocolate? Stir ½ cup chocolate chips into your batter before baking.
Nutrition Information
Amelia Hedtler
Best brownies in the history of ever!!! I will never make another recipe again 🙂 My friend (who does not like coconut) actually loved them! Thank you for sharing this with us!
Randi Tisdall
Thank you so much Amelia!! I’m so glad you love them!!
Amberjane
Never have I wanted to become vegan more than reading your recipes – thanks for sharing with Pin worthy Wednesday
Randi Tisdall
Lol, aw thanks! Hope you get a chance to make these- they are delicious!!
Mary Ellen @ VNutrition
Hi Randi,
I found your site from Deborah’s blog hop. This recipe looks great! I’m always looking for a good vegan brownie recipe to take to parties. 🙂
Randi
Thank you so much! You can never go wrong with brownies!! Thanks for stopping by, I love Deborah’s blog hop:)
Deborah Davis
Who can resist these healthy and delectable ingredients! I grew up loving Almond Joy bars! Thank you so much for sharing your with us at the Almond Joy Vegan Brownies at the Plant-based Potluck Party Blog Hop. I’m pinning and sharing.
Randi
Thank you Deborah!!!
Laura at Mommy Maleta
These sound REAALLY good. Now I can’t get them off my mind – see what you did! : ) Thanks for linking up these tasty little treats at the Thoughtful Spot!
Jenny D
Oh my those look good! I haven’t had an almond joy or mounds bar in years and they were my fav! I always wanted to make a hybrid though because I liked the almond in almond joys but was never a fan of milk chocolate, I preferred the dark chocolate of the mounds.
Randi
Ooo yes I’m a big fan of dark chocolate! I’m sure if you wanted these extra chocolatey, you could up the amount of cocoa powder. I was very pleased with how these turned out- they were reminiscent of an old favorite, but didn’t leave me with the guilty feeling after you stuff your face with candy bars lol. Thanks so much for commenting!