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Almond Joy Brownies

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“This is a Pillsbury Bake-Off recipe from the 50s. The Almond Joys are melted and mixed into the recipe. I expected a more chocolately brownie when I discovered this recipe and was surprised to end up with a "blonde" coconut brownie with only a hint of chocolate taste. Very good.”
READY IN:
45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 4 ounces almond joy candy bars (4 whole regular sized candy bars or 8 miniature candy bars)
  • 12 cup butter (I prefer butter, but original recipe called for shortening) or 12 cup shortening (I prefer butter, but original recipe called for shortening)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup all-purpose flour
  • 12 teaspoon salt
  • 12 cup chopped almonds

Directions

  1. Heat oven to 350°F.
  2. Grease 9-inch square pan.
  3. In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
  4. Add sugar and vanilla; blend well.
  5. Add eggs 1 at a time, beating well after each addition.
  6. Stir in flour, salt and chopped almonds; mix well.
  7. Spread in greased pan.
  8. Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
  9. Cool completely; cut into bars.

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