Almond Joy Brownies

Almond Joy Brownies


  • 1 box favorite fudge brownie mix (or your favorite brownies from scratch)
  • 1 teaspoon almond extract
  • 1/2 cup white Karo (corn) syrup
  • 1/4 teaspoon salt
  • 10 large marshmallows (exactly 10 - no more and no less)
  • 2 cups coconut
  • 1/2 teaspoon vanilla extract
  • Toasted almonds, chopped
  • 1 bag Ghiradelli milk chocolate chips (they're the best)


Heat the oven to the temperature designated on the brownie mix box. Spray a 9 x 13-inch baking pan.

Mix brownie mix according to package directions, adding the almond extract when you add the eggs. Pour into prepared pan.

In a heavy saucepan (over medium on the stove) heat syrup, marshmallows and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut, vanilla extract and chopped almonds.

Stir well and drop the coconut mixture by tablespoon over the top of the brownie mix, making sure it is evenly distributed. It does not have to cover the entire top of the batter.

Bake the brownies according to the directions on the box.

When there is about 5 minutes baking time left, melt the chocolate chips.

As soon as the brownies are removed from the oven, drizzle with the melted chocolate.

Let cool before cutting.