Almond Joy Brownies

Ingredients

• For Brownie:
• 1 cup (2 sticks) butter, plus more for pan
• 1 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• 1/2cup unsweetened cocoa powder
• 1/2 cup all-purpose flour (spooned and leveled)
• 2/3 cup almonds, chopped or sliced, plus more for sprinkling over top
• ½ cup milk chocolate chips
• FOR COCONUT TOPPING:
• 2 eggs
• ¾ cup sugar
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 package (7 ounces) sweetened shredded coconut; ½ cup reserved for sprinkling
• 6 ounce milk chocolate bar, like Hershey’s
• 1 tablespoon shortening or vegetable oil

Instructions

1. Preheat oven to 375° F. Line an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving a slight overhang; butter bottom and sides of foil (not overhang).
2. In a large microwaveable bowl melt butter; whisk in sugar and salt, then egg, then cocoa an d flour until smooth. Stir in almonds and chocolate chips. Spread batter in pan and bake 12 minutes. Remove and allow to cool slightly
3. Meanwhile make coconut topping by whisking eggs with sugar and vanilla then gently mixing in flour and coconut (except ½ cup reserved). Drop spoonfuls of the coconut mixture all over the top of the brownie; spread and pat out with moistened fingers. Sprinkle with reserved ½ cup coconut.
4. Bake 25 to 30 minutes until a toothpick in center comes out with just a few moist crumbs attached. Completely cool in pan and then lift out using the foil/parchment to a cutting board. Cut into 16 squares using a very sharp chef’s knife and wiping clean after each cut. Place the squares on a wire rack an inch or two apart.
5. Melt the chopped chocolate and shortening together using a double broiler or the chocolate setting on a microwave. Stir until smooth and allow to cool slightly. Dollop spoonfuls over the top of each brownie, repeating until all the chocolate is used. Sprinkle with almonds. Allow to set. If the chocolate stays sticky refrigerate for 20-25 minutes to set. Store in airtight container in a cool place.