Recipes

Almond Joy Brownies

Dessert 

• 16 servings
• 4 ounces almond joy candy bars (4 whole regular sized candy bars or 8 miniature candy bars)
• 1/2 cup butter or shortening (I prefer butter, but original recipe called for shortening)
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped almonds

Heat oven to 350°F.

Grease 9-inch square pan.

In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.

Add sugar and vanilla; blend well.

Add eggs 1 at a time, beating well after each addition.

Stir in flour, salt and chopped almonds; mix well.

Spread in greased pan.

Bake for 25 to 30 minutes or until top springs back when touched lightly in center.

Cool completely; cut into bars.

This is a Pillsbury Bake-Off recipe from the 50s. The Almond Joys are melted and mixed into the recipe. I expected a more chocolately brownie when I discovered this recipe and was surprised to end up with a "blonde" coconut brownie with only a hint of chocolate taste. Very good.