I came across almonds the other day and thought they would be a healthy snack. However, there are splurge days, so I began thinking of incorporating them into brownies. Immediately, one of my favorite candy bars came to mind – Almond Joy. It just so happens that my husband loves it, too. Using the base brownie recipe from my previous post, I substituted brown sugar for white sugar and added the main ingredients of an Almond Joy bar.

Almond Joy Brownie Recipe

1 Stick Butter
1 C. Brown Sugar
2 Eggs
1-2 tsp. Vanilla
3/4 C. Flour
1/4 C. Cocoa
1 C. Almonds
1/2 C. Chocolate Chips
3/4 C. Coconut

Preheat oven to 350 degrees Fahrenheit. Grease an 8 X 8 inch glass pan. Melt the butter in the microwave for about a minute, then add the sugar and stir. After the mixture has cooled some, add the eggs and beat until well incorporated. Then add the vanilla and stir again. Pour the flour and cocoa into the wet ingredients and gently mix together with a spoon or spatula. Once the batter is smooth, add the almonds, chocolate chips, and coconut. For more of a true Hershey taste, use Hershey brand chocolate chips and cocoa. Adding more chocolate chips than called for will make the brownies more gooey.

Brown Sugar Compared to White Sugar

Brown sugar contains more liquid than white sugar because it has molasses. It’s nature means that whatever it’s used in will be softer and more moist than when using white sugar. This holds true for brownies. I’ve always been a huge fan of dipping my brownie in milk, and substituting brown sugar for white allows for secure dunking. The brownie squares stay together and absorb the milk well. White sugar or a 50/50 blend of white and brown can be used for different consistencies. What it comes down to is personal preference really because the ratio of substitution is 1:1. Just remember that the brown sugar must always be packed firmly for correct substitution.