My mother-in-law LOVES Almond Joys. That is her candy bar of choice. It wasn’t mine until I made these mini brownie bites. They are SO cute and so scrumptious, this might have to be a regular in my kitchen.
I made mine in a mini cheesecake pan. It is a little extra clean up work, but I think the clean and restaurant-like presentation is well worth it. You can also make these in a 9×13 pyrex pan or a 9×9 for deep dish brownie bites.
I topped mine with a homemade coconut topping, chocolate almond frosting and an almond and viola! The perfect, cutest and easiest Almond Joy Brownie Bite you’ve ever had! Enjoy everyone!
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Almond Joy Brownie Bites
(Makes 24 mini brownies)
1 Ghirardelli Double Chocolate Brownie mix + ingredients on box (any brownie mix will do, but this is my personal favorite)
1 1/2 Tbs butter
3 cups shredded unsweetened coconut
1 cup sugar
1 cup milk plus possibly more (or for really decadent coconut topping, use half and half)
Chocolate Almond Frosting:
1/2 cup salted butter, room temperature
1 1/2 cups sifted powdered sugar
1/2 cup cocoa powder
1 1/2 teaspoons almond extract
2-3 Tablespoons heavy cream or half and half
24 whole almonds
1. Preheat oven to 350 degrees F. If you are making these in a mini cheesecake pan, spray cheesecake pans (two 12 piece mini cheesecake pans) with non-stick cooking spray. Or prepare them in a 9×13″ pan and spray pan with the same cooking spray. Set pan(s) aside.
2. Prepare brownies as per directions on back of the box. Evenly distribute the batter into your pan of choice. Bake for 20-25 minutes (for mini cheesecake pans) or 25-30 minutes for a 9×13 pan, or until a toothpick inserted into the middle of the brownies comes out clean.
3. In a bowl, mix the milk and coconut. Melt the butter in a skillet and mix in the coconut. Add the sugar. Stir over medium heat until the sugar has melted and mixture has thickened. Depending on how dry your coconut is to begin with, you may need to add more milk a little at a time. Spread the mixture over the brownies and let it cool.
4. Prepare chocolate almond frosting. Beat butter in a large bowl until light and fluffy. Next add cocoa powder, powdered sugar, almond extract, and half and half. Beat on medium for 2-3 minutes or until light and fluffy. Once coconut topping has cooled, use a piping bag and tip to pipe on chocolate frosting onto the mini brownies. Top with an almond and return to refrigerator until you’re ready to serve them. Enjoy!