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    Home » Whole Food Recipes » Best Desserts » Simple Cookies

    November 27, 2017 | By Jami

    Mini Almond Joy Brownies Recipe

    Jump to Recipe

    These 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. Check out the Simple Cookie Recipes page for more great recipe ideas.

    Mini Almond Joy Brownies- bites of delicious for holidays and more! #cookie #recipe #Christmasfood #chocolate

    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

    Mini Almond Joy Brownies-stirring coconut mixture

    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?

    Mini Almond Joy Brownies-brownies with coconut

    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."

    Mini Almond Joy Brownies-dipping tops

    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.

    Oh, yes.

    Mini Almond Joy Brownies with dipped top

    Once the glaze sets, you can store in an airtight container at room temperature or in the fridge.

    Mini Almond Joy Brownies

    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.

    Mini Almond Joy Brownies
    Print Recipe Pin Recipe
    5 from 1 vote

    Homemade Mini Almond Joy Brownies

    Almond joy brownies made in a mini-muffin tin, topped with coconut, almond, and ganache for amazing bites reminiscent of a candy bar - but better!
    Prep Time30 mins
    Cook Time18 mins
    Freeze Time15 mins
    Total Time58 mins
    Course: Desserts
    Cuisine: American
    Yield: 36
    Author: Jami Boys

    Ingredients

    For the Brownies:

    • 1/4 cup butter plus more for greasing the muffin tins
    • 1/4 cup coconut oil*
    • 1 cup sugar
    • 2 eggs
    • 2/3 cup cocoa powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon espresso powder optional- enhances the chocolate flavor
    • 1 ½ teaspoons vanilla
    • 3/4 cup whole wheat pastry flour or all purpose
    • 1 cup chocolate chips

    For the Filling:

    • 2 cups unsweetened coconut
    • 1/2 can sweetened condensed milk**
    • 36 whole roasted almonds

    For the Ganache:

    • 3/4 cup bittersweet chocolate chopped or chips
    • 1/3 cup butter
    • 2 teaspoons honey

    Instructions

    Make the Brownies:

    • Preheat oven to 350 degrees. Grease 36 mini muffin cups using a pastry brush and softened butter.
    • In a medium sized saucepan, combine the butter, coconut oil, and sugar. Stir over low heat until the butter and coconut oil are melted; continue to heat until the mixture is hot (110-120 degrees), but not bubbling (heating to this point will dissolve more of the sugar which creates a shiny top on your brownies).
    • Crack the eggs into a mixing bowl and beat them with the cocoa, salt, baking powder, espresso powder and vanilla until smooth. Add the hot sugar mixture and stir. Add the flour and beat til smooth. Quickly stir in the chocolate chips (not too much or they will all melt).
    • Use a small cookie scoop (or some other way to get an even amount of batter into each cup) to fill the mini muffin tin cups evenly with the batter.
    • Bake 8 to 10 minutes. Place tins on a rack to cool before removing brownies.

    Make the Filling:

    • Combine the coconut and the sweetened condensed milk in a medium sized bowl until well mixed.
    • Scoop about a teaspoon of coconut mixture onto the center of each cooled brownie, molding it into a smooth top. Place an almond in the center of each coconut mound.
    • Freeze the mini brownies for 15 minutes.

    For the Ganache Glaze:

    • Combine all the ganache ingredients in a microwave-safe glass dish or in the top of a double boiler over a low burner and heat just until melted (about 30 seconds in the microwave).
    • Remove the brownies from the freezer and dip the tops in the ganache glaze. Let sit until glaze is set and then store in an airtight container.

    Notes

    *You can use all butter, but the coconut oil flavor is nice with this recipe.
    **Sorry- I dislike recipes that use half of things but there's no getting around it here - unless you make a double batch, that is!
    Make-Ahead: These bites will keep in the fridge for a week and you can freeze for a month when well wrapped.

    Nutrition

    Serving: 1g | Calories: 161kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 18mg | Sodium: 52mg | Potassium: 96mg | Fiber: 2g | Sugar: 11g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

     

    Other Easy Treats You May Like:

    Moist and chewy mocha chip cookies

    Mocha Chip Cookies

     

    Delicious Homemade Honey Caramel Corn Moose Munch

    Homemade Honey Caramel Corn Moose Munch

     

    Delicious Caramel Coconut Shortbread Cookie Bars

    Caramel Coconut Shortbread Cookie Bars

     

     

     

     

     

    Note: this recipe was first published in 2011 and has been updated with pinnable image, new formatting and printable recipe. Enjoy!

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

    1. jen says

      December 05, 2017 at 10:24 am

      I just made these. the mini muffin thing didn't work for me. boo but I've recovered, I think, by getting all my crumbles that came out and processed them with some butter (bc who cares at this point ha) and mashed them all in a pan. Got a cookie exchange tomorrow so hopefully the cut ok. either way I'm sure they will be the bomb diggety!

      Reply
      • Jami says

        December 05, 2017 at 5:38 pm

        Bummer, Jen! The non-stick pan I have just pops them right out.

        Reply
    2. Cherie says

      November 27, 2017 at 7:12 pm

      Oh my. These look over the top. Thanks for sharing !!!

      Reply
      • Jami says

        November 29, 2017 at 1:17 pm

        They are, Cherie, but I love the perfect little size for portion control. 🙂

        Reply
    3. Charlotte Moore says

      November 27, 2017 at 6:09 pm

      These look so, so good.

      Reply
    4. Amberjane says

      December 15, 2014 at 11:32 am

      These looks absolutely delicious and I have always wanted to try almond Joy 🙂

      Reply
    5. Anonymous says

      November 29, 2011 at 6:47 am

      I love these! I had a suggestion that I will try...I used coconut milk from the can and make it with the coconut and add the sweetner of my choice, like agave or honey or at the very least raw organic cane juice I used this in the past to make the filling in a German Chocolate Cake...mmnn...and you can't tell a difference. I just thought I would share that 🙂 helps to control all the sugar when I can select what is easiest on my health 🙂

      Reply
    6. Kelly_Deal says

      November 28, 2011 at 3:08 pm

      Thank you for the delishious recipe!

      Reply
    7. Honey @ Sunflower Schoolhouse says

      November 28, 2011 at 10:20 pm

      You have inspired me to think about my holiday treats this year and make them something really special. My daughter is allergic to eggs, dairy, and nuts, but I can see some potential for modifying this concept to work for us. It looks yummy.

      Reply

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