Almond Joy Brownie Bites

Almond Joy Brownie Bites are fudgy individual brownie bites topped with a sweet coconut filling, chocolate ganache, and an almond.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings brownie bites

Calories 502kcal

Author Kate @ I Heart Eating

Ingredients

Brownie Bites

12 ounces bittersweet chocolate chips 60-70% cacao
½ cup butter
3 large eggs
1 cup granulated sugar
¼ cup brown sugar packed
1 tablespoon vanilla extract
½ teaspoon salt
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder not Dutch-processed

Coconut Topping

1 cup shredded sweetened coconut packed
¼ cup sweetened condensed milk
¼ teaspoon vanilla extract
¼ teaspoon almond extract

Chocolate Ganache

¼ cup heavy cream
½ cup finely chopped semisweet chocolate or good chocolate chips
12 whole almonds

Instructions

Preheat oven to 375 F. Grease and flour a 12-cup muffin tin. Set aside. Make sure you really grease the muffin tin so that the brownies don't stick.
Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
12 ounces bittersweet chocolate chips 60-70% cacao, ½ cup butter
Remove from heat, and set aside.
In the bowl of a stand mixer, beat the eggs, sugars, vanilla, and salt on high speed 5 minutes, or until the batter is thick and creamy.
3 large eggs, 1 cup granulated sugar, ¼ cup brown sugar , 1 tablespoon vanilla extract, ½ teaspoon salt
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined. The batter should be the consistency of a thick brownie batter at this point.
¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder
Divide batter among muffin cups. They should be about 3/4 full.
Bake 15-25 minutes. The brownies will be puffed and the top should be shiny and cracked. Bake toward the lower end of the baking time if you want fudgier middles and longer if you want a cakier brownie.
Let cool in muffin tin for 10 minutes, and then remove to a wire rack to finish cooling.
To make the coconut topping, stir all ingredients together in a small bowl.
1 cup shredded sweetened coconut, ¼ cup sweetened condensed milk, ¼ teaspoon vanilla extract, ¼ teaspoon almond extract
Top each brownie with a scoop of coconut filling.
To make the chocolate ganache, place chocolate in a heatproof bowl.
½ cup finely chopped semisweet chocolate or good chocolate chips
Heat cream to simmer.
¼ cup heavy cream
Pour over chocolate, and cover, without stirring, for 5 minutes.
Uncover, and stir until chocolate has melted and cream is incorporated.
Let stand for 5-10 minutes to thicken.
Top coconut with chocolate ganache, and set an almond on top of chocolate.
12 whole almonds

Notes

Baking spray with flour or parchment paper liners with nonstick coating work well with this recipe.
Nutrition facts are estimates.

Nutrition