Almond Joy Brownies (Vegan)
These Almond Joy brownies have all of the amazing flavors of an Almond Joy candy bar but in brownie form. They are easy to prepare, dairy- and egg-free, and so delicious.
These brownies are a combination of a fudgy brownie and the best parts of an Almond Joy candy bar. A rich and decadent brownie filled with Unreal Dark Chocolate Coconut Bars covered in a topping of almond slices and sweetened coconut. They are sweet, crunchy, coconutty, and the definition of fudgy. They whip up in 20 minutes and bake up in 40 minutes. If you are a coconut fan, this one is for you.
What you will need:
Dark chocolate, sliced almonds, sweetened coconut, and Unreal coconut bars are a must for these yummy brownies. All other ingredients are basic pantry items that can be found at your local grocery store. I was able to find the Unreal coconut bars at my grocery store; if you have trouble finding them locally, they can be purchased at Amazon.
- all purpose flour
- baking soda
- plant based butter with salt
- dark chocolate – I used Lindt Excellence 70% bar
- cane sugar
- ground flax seed
- vanilla extract
- sliced almonds
- sweetened coconut
- Unreal Dark Chocolate Coconut Bars
- optional – extra chocolate for drizzling
How to:
Let’s get started by preheating the oven to 350F and lining an 8×8 square pan with parchment paper. Next we are going to prepare the “egg” replacement. To a small bowl or glass, add the ground flaxseed and water. Whisk them together and set aside to thicken. This will take 5 to 10 minutes. While the “egg” replacement is thickening, the chocolate and butter can be melted. Place a small pot containing the chocolate and butter, over medium heat. Once melted, stir to combine and set aside for later. The last bit of prep work is to cut each of the 10 Unreal coconut bars into 8 smaller pieces; set them aside for later.
To a medium bowl, add the sugar and the flax mixture. With a hand mixer on medium-high speed, blend the ingredients together for 2 minutes. Add the chocolate/butter mixture and the vanilla extract to the sugar mixture and continue blending on medium-high for another minute. To the wet ingredients, add the flour and baking soda. Continue blending with the hand mixer on medium speed until almost all of the flour is absorbed. Add the coconut bar pieces to the batter and fold them in until well combined.
Pour the batter into the prepared pan and sprinkle the almond slices and sweetened coconut evenly over the top. Bake the brownies for 40 minutes or until there is no more jiggling and a toothpick inserted comes out with just a small amount of batter on it. I found it necessary to cover the brownies with aluminum foil halfway through to keep the coconut from browning too much. Allow the brownies to cool completely in the pan. Once cool, remove them from the pan, cut them up, and serve. I drizzled mine with a little melted chocolate before serving. Store the brownies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Almond Joy Brownies (Vegan)
Ingredients
- 120 grams dark chocolate – I used Lindt Excellence 70% bar
- 84 grams / 6 tbsp plant based butter with salt
- 300 grams / 1½ cups cane sugar
- 1½ tbsp vanilla extract
- ½ tsp baking soda
- 180 grams / 1½ cups all purpose flour
- 3 tbsp ground flax seed
- 9 tbsp water
- 10 bars Unreal dark chocolate coconut bars – cut each bar into 8 smaller pieces
- ¾ cup slices almonds
- ¾ cup sweetened coconut
- optional – extra chocolate to drizzle over the brownies before serving
Instructions
- Pre-heat the oven to 350F and prepare an 8×8 square pan by lining it with parchment paper.
- To a small cup or bowl, add the ground flax seed and water. Whisk to combine and set aside to thicken (5 to 10 minutes).
- To a small pot, add the chocolate and butter. Place the pot over medium heat until the chocolate and butter have melted; stir to combine and set the pot aside.
- To a medium bowl, add the sugar and the flax mixture. With a hand mixer, on medium-high speed, blend the sugar and flax mixture together for 2 minutes. Add the chocolate/butter mixture and vanilla extract and blend on medium-high for another minute.
- To the wet ingredients, add the flour and baking soda. Blend on medium with the hand mixer just until almost all of the flour is absorbed. Add the chopped up Unreal coconut bars; fold them in until all ingredients are well incorporated.
- Pour the batter into the prepared pan and sprinkle the sliced almonds and sweetened coconut over the top. Bake the brownies for 40 minutes or until it no longer jiggles and a toothpick inserted comes out with just a little batter on it. ***I found the need to cover my brownies with aluminum foil starting at 20 minutes to keep the coconut from browning too much.
- Once out of the oven, allow the brownies to completely cool in the pan. Once cool they can be cut and served. I served mine with a drizzle of chocolate. Store the brownies at room temperature in an air tight container.
