Almond Joy Brownies

To be honest with you, I have a hard time not naming this post Heaven. I have been dreaming about these beauties for almost a week now and they absolutely lived up to all of my expectations.

Caution: These are VERY rich and full of coconut delight. Potentially coma inducing in large quantities.

Without further ado....

Now don't tell me that you can look into those big, brown and white beauties and tell them you don't want to make them.  If you are one of those coconut haters, I am truly sorry that you will miss out on this opportunity.

Notes:

• The Instant Coffee Powder will NOT give the recipe a coffee flavor, it will simply round out and enhance the chocolate. Do not fear if you, like me, do not like coffee.
• I found it easiest (albeit messiest) to simply use your hands for the coconut topping step, mixing and all.
• I like to add just a touch of oil to chocolate that I drizzle so that it has more of a sheen and drizzles like a dream. I have used olive, vegetable, and canola all to great result because it is virtually undetectable.
• This is a very fudgy brownie base, if you have a favorite brownie recipe you could certainly use that instead.

Almond Joy Brownies
Yield: 36-40

2 c. Semi-Sweet Chocolate Chips
1 c. Butter
5 Eggs
2 1/4 c. Sugar
1 c. Flour
1/4 c. Cocoa Powder
1/4 t. Instant Coffee Powder
1/2 t. Salt

1.5 bags Shredded, Sweetened Coconut (~5 c.)
1 (14 oz.) can Sweetened, Condensed Milk

2/3 c. Chocolate Chips
1 t. Oil
30-50 Whole Almonds

Preheat to 350. Grease and line a 12 x 15 (give or take) pan with parchment paper.

In a double boiler or a glass bowl over simmering water, melt together 2 c. of chocolate and butter.

In a large bowl, beat the eggs and sugar together until light and fluffy. Once the chocolate is melted, slowly pour it into the egg mixture. Consider running the liquid down the side of the bowl or just add it in very gradually to temper the eggs. Sift the flour and cocoa powder into the wet ingredients, add the coffee powder and salt, then mix until everything is combined.

Spread the batter into the prepared pan. Bake 15-25 minutes or until it passes the clean toothpick test. Let the brownies cool before continuing.

In a bowl, combine the coconut and condensed milk. Spread on top of the brownies after they cool.

Cut the brownies into squares, but do not separate. Place at least one almond on each piece.

Place the remaining 2/3 c. chocolate chips into a microwave safe bowl and microwave in 20-30 second increments until completely melted.  Add the touch of oil to the chocolate and mix well.  Drizzle the chocolate over the brownies and let it sit to harden.

Devour.