Chewy coconut blondies topped with toasted coconut, chocolate chips, and almonds.
Wow has it been a long time! This spring has been absolutely crazy. I did an internship in audit from January through March, moved into an apartment, went to Peru with my sister and hiked the Inca Trail (absolutely a stunning experience), started class again at the beginning of April, and I’m graduating in May. Life just keeps on moving … I’m going to take a break with one of these blondies.
The most exciting part of moving out of the dorm and into an apartment is that I have a kitchen! This is the first recipe I’ve made and photographed in my new apartment so please excuse the photos … I’m still adjusting to the lighting in my apartment.
These blondies are quick, easy, and you don’t need a mixer! There’s coconut in the batter which give them that lovely chewy coconut texture that you get with an almond joy candy bar. They look a little undercooked from the photos but they’re not … that’s just all the coconut in the batter! And then I put more coconut on top … because why not? The coconut and almonds on top get a nice toasted flavor too! 
I tinkered with the amount of coconut in the batter. I made these blondies four times to get them just right … I’ve been handing out brownies like mad at school. I like to put 1-3/4 cup of coconut in the batter and another 1/4 cup on top. However, if you aren’t a coconut fangirl like myself, you could reduce the amount of coconut down to 1 cup in the batter, but they won’t have as much of the chewy almond joy texture.
Enjoy!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1¾ cup packed light brown sugar
- 1 cup salted butter, melted and slightly cooled
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut, divided*
- 1 cup bittersweet or semisweet chocolate chips
- ¼ cup slivered almonds
- Preheat oven to 350°F. Line a 13 x 9 inch brownie pan with aluminum foil.
- In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a medium bowl, whisk the brown sugar and the slightly cooled melted butter together.
- Whisk the egg, egg yolk, and vanilla into the wet ingredients.
- Fold the wet ingredients into the dry ingredients with a spatula until just combined.
- Fold in 1¾ cup of the coconut, saving the rest for later.
- Spread the batter into the prepared pan.
- Sprinkle the rest of the coconut, the chocolate chips, and almonds on top of the batter and lightly press down with your hands to make sure they stick a little.
- Bake for 35 minutes or until a toothpick comes out mostly clean. If the coconut starts to brown too much after about 25 minutes, cover the pan with aluminum foil.
- Let the brownies cool in the pan on a wire rack.
Adapted from Sally’s Baking Addiction
Love Almond Joys? Try my Almond Joy Coconut Macaroons.
Or my Almond Joy Cupcakes!
