In this recipe, I mash up two of my favorite treats: homemade brownies and the flavors of Almond Joy– a candy bar that I loved in my pre-vegan days. This recipe is 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 did I mention it takes only 10 minutes to make? You’re welcome.
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!
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.