Almond Joy Brownies

13 Feb

My children are on some sort of sugar high tonight. And I’m not…I am most defiantly not. This morning my husband rolled over and said, “I’m tired. How about you?” I said, “I’m always tired.” I can’t wait to wake up one morning and feel completely rested. It will happen – it will.

I almost forgot to take pictures of these – I literally grabbed the last 3 brownies :). I also almost lost the recipe! And this is not one that I want to lose – so, so yummy! I have a hard time finding good home-made brownie recipes. Is it sacrilege to prefer boxed over home-made? I like most home-made recipes ok, but they are never gooey enough. Or if they are gooey, they are grainy. I have endless complaints. But I really like the base brownies in this recipe, which makes the coconut and ganache toppings just straight out of heaven.

photo 3

Ingredients

FOR THE BROWNIES
1/2 cup (50 grams) unsweetened cocoa powder
1/2 cup (64 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter
1 cup (200 grams) sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds

FOR THE COCONUT FILLING
2 1/2 unsweetened coconut (you can use sweetened coconut, but if you do, omit the confectioners’ sugar)
1/2 cup confectioners’ sugar
1/2 cup heavy cream

16 whole almonds

Chocolate Ganache

4.5 ounces milk, white, bitter-, or semi-sweet chocolate, chopped
scant 1/2 cup (about 7 ounces or 218 ml) heavy cream

Place the chocolate in a medium bowl.

Bring the heavy cream to a gentle boil. Pour the hot cream over the chocolate, and allow to sit for 5 minutes. Whisk the cream and (now melted) chocolate together into smooth and glossy

To make the brownies: Preheat oven to 350 degrees. Grease and flour and 8 x 8-inch baking dish.

In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.

In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Whisk in the dry ingredients until combined. Stir in the almonds until evenly distributed. Pour the batter into the prepared pan.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping with the filling.

To make the filling: In a large bowl, combine the coconut and sugar, stirring until all of the coconut is evenly coated. Add the heavy cream, and stir until well combined.

Assemble: Press the coconut mixture on top of the cooled brownies, spreading it evenly. Chill the brownies for 20 to 30 minutes in the freezer.

While the brownies are chilling, make the ganache.

Once the brownies are chilled, top with the whole almonds, then pour the ganache over the top. Allow to set up for an hour or so before serving.

* I put the ganache over the brownies and then, after chilling, cut into squares. It ended up being a little messy – the ganache preferred sticking to my knife over the coconut. I would suggest cutting brownie squares first and then putting ganache over each one individually – unless you don’t care what they come out looking like 🙂

Original recipe: http://bakingdom.com/2013/03/almond-joy-brownies.html

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