Delicious almond joy brownies are made in a mini-muffin tin, topped with coconut, almond, and ganache for amazing bites reminiscent of a candy bar.
I’ve made Christmas cookies every year for as long as I can remember – starting with helping my mom and then in my own household (here’s a list of the holiday goodies you can find on AOC). Through the years I’ve developed a list in my head of the characteristics a potential cookie/candy/treat needs before it makes the cut for our yearly goodie bags:
- Is it rich? The richer, the better- it is the holidays, after all!
- Is it different than an everyday cookie? Again…holidays and all that.
- Is it hard? When I’m making a bunch of cookies, I can’t be bothered with complicated.
- Is is chocolate? I’m always leaning toward chocolate, and most people seem to like them best as well – but I will do a few non-chocolate confections just for balance!
- Does it have a “wow factor?” You know the kind I mean- usually ooey-gooey, pretty, and/or frosted.
I’ve been told that our Christmas goodie bag is the one most coveted at the holidays, so I think this list is secretly what everyone wants, too – even with all the fruitcake, gingerbread, and sugar cookie recipes out there.
Not that there’s anything wrong with fruitcake, gingerbread, or sugar cookies. I’m just saying…
This recipe for mini almond joy brownies meets all these criteria – and then some – so they happily make regular appearances in our treat bags. And they are pretty easy even though they have a great “wow” factor that makes them look like they would be hard.
Mini Almond Joy Brownies
This recipe starts with a homemade brownie recipe cooked in mini muffin cups (the brownie part of the recipe below is adapted from King Arthur Flour brownie recipe and it is good regular brownie).
When they’ve cooled, combine unsweetened coconut with sweetened condensed milk. I know it’s a bit harder to find unsweetened coconut, but the regular sweetened coconut combined with the sweetened milk is just too sweet in this recipe. Trust me.
And less sugar is always a good thing, no?
Mound spoonfuls of the coconut mixture on top of the mini brownies and topped each one with an almond. Voila- almond joy brownies.
Note: you can leave the almonds out and then call them “Mini Mounds Brownies.”
To get that true candy bar feel, let’s add a chocolate topping. Freeze the coconut-topped brownies for a few minutes and dip the tops in ganache that’s made from chocolate, butter, and a bit of honey.
Once the glaze sets, you can store in an airtight container at room temperature or in the fridge.
These also freeze beautifully so you can made them up to a month ahead for best flavor.
And oh, do these bite-sized almond joy brownies have good flavor.
Click the arrow for the full recipe (with print options)!
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