Brownies. We all love them. We never tire of them. And there seems to be an incredibly wide variation of them. Stuffed with coconut filling and covered with almonds, the traditional brownie transforms into Almond Joy Brownies – a rich decadent delight .
Almond Joy Brownies
- 1 box Chocolate Fudge brownie mix (family size) + package ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 (14 oz bag coconut
- 1/4 cup milk (or almond milk)
- 1 cup chocolate chips, melted
- 1/4 cup almonds, crushed
Pre-heat the solar oven while you prepare the recipe.
Line a cupcake pan with liners. Make the brownies according to the package directions. This needs to be thin so that it will pour easily. If it does not, add a little bit more water. Fill the cups about halfway with batter. Bake uncovered in the pre-heated solar oven for about 30 minutes in order for the bottom to begin cooking, is slightly firm, but not cooked all the way.
While the first layer is baking, mix the coconut, milk, and sweetened condensed milk together. Remove the brownies from the oven. While hot, spoon about a teaspoon full of the coconut filling onto each brownie. Press the filling down into the soft brownie. Return the brownies to the solar oven for about 1 1/2 hours, until completely baked.
Allow the brownies to cool completely. Melt the chocolate in the solar oven for about 10 – 15 minutes. It won’t take long (think chocolate bar left in a hot car), but the chips will retain their chippy shape until you stir them. Drizzle the chocolate over the brownies and sprinkle on the almonds.
My brownies baked a total of 2 hours in a 250º -300º oven on a partly cloudy day, temperature of 86º.
Other great brownie variations
What are your favorite brownies? Traditional? or Variation?