You know you do. We all hate it.
Yeah, well, now make it be your dog.
Loki decided that the middle of the night last night was the right time to try to hack up a hairball…or something. Do dogs get hairballs? I don’t know, but seriously…who knew such a little dog was SO LOUD?!
I rolled over, trying not to actually wake up, because I have this brain problem where once it’s awake, it’s awake. That’s it. No more sleep for a minimum of 30 minutes, but probably longer.
Anyway, I roll over, and BAM. Dog cough, right in the face. Listen, that can’t happen without you being all, “EW! GROSS, LOKI!” and waking your Hubster up.
And you know what the Hubster does? He gets all mad at you and tells you to take the dog downstairs for water, “because he has to get up in 3 hours.”
I’ve told you what a brat he is when he’s woken up, haven’t I? Yeah, well, proof. It’s not enough that I’ve had doggie cough breath washed over my face, but then I have grumpy husband to deal with. And now…forget it, I’ll never get back to sleep.
The worst part, though? The Hubster falls asleep as soon as his head hits the pillow. By that argument, I think we all know who should have gotten up with Loki. But then I was already so annoyed and awake, it didn’t matter anyway.
Some days, I’m pretty sure that the boys in the house are conspiring against me. You would think that when I make them yummy, yummy brownies like these, they’d be a little less…boy.
Oh well. I didn’t even make them for them anyway. So there!
Almond Joy brownies. My friend asked me to come up with this recipe…like a year ago. And I finally did. I’m such a…good friend? Um. Maybe not. It did take over a year to finally make them. Regardless, they’re crazy stupid good. Like, really.
For the brownies, I had a little debate with myself over whether I should change them at all, or just use my regular favorite brownie recipe as-is. They’re already so good and Fudgy, but I really wanted to bring more almore flavor into them, so I added a smidgen of almond extract, as well as a healthy scoop of sliced almonds.
After the brownies are cooled, it’s time to make the coconut filling. You have tso I options here. First you can do it the easiest way, by mixing sweetened coconut with heavy cream. Or you can do it the very slightly less easier way, by mixing unsweetened coconut with a little confectioners’ sugar and heavy cream.
If you prefer more natural ingredients, then I would recommend starting with unsweetened coconut, as all of the sweetened kind I found had chemicals like propylene glycol. Gross.
While the brownies are chilling, make a little dark chocolate ganache and try not to eat it all.
Now that the brownies are chilled, it’s time to add the ganache. Again, you have two options here. You can slice the brownies and pour ganache over them individually, like I did. Or you can pour the ganache on the brownies while they’re still in the pan.
The reason I got them all ganached up individually is because I wanted more on them, per brownie. By cutting them up first, the ganache ran down the sides, too, instead of just sitting on top.
Totally your call. It is technically easier to just leave them in the pan. Up to you.
These are pretty much deadly, so don’t say I didn’t warn you. Chances are, you won’t be able to eat just one, and I don’t want to have anyone coming back here telling me how I ruined their diet. Cause you’ve been warned.
Almond Joy Brownies
Makes 16 brownies
FOR THE BROWNIES
1/2 cup (50 grams) unsweetened cocoa powder
1/2 cup (64 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter
1 cup (200 grams) sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds
FOR THE COCONUT FILLING
2 1/2 unsweetened coconut (you can use sweetened coconut, but if you do, omit the confectioners’ sugar)
1/2 cup confectioners’ sugar
1/2 cup heavy cream
16 whole almonds
1 recipe dark chocolate ganache
To make the brownies: Preheat oven to 350 degrees.Â Grease and flour and 8 x 8-inch baking dish.
In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.
In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Whisk in the dry ingredients until combined. Stir in the almonds until evenly distributed. Pour the batter into the prepared pan.
Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping with the filling.
To make the filling: In a large bowl, combine the coconut and sugar, stirring until all of the coconut is evenly coated. Add the heavy cream, and stir until well combined.
Assemble: Press the coconut mixture on top of the cooled brownies, spreading it evenly. Chill the brownies for 20 to 30 minutes in the freezer.
While the brownies are chilling, make the ganache.
Once the brownies are chilled, top with the whole almonds, then pour the ganache over the top. Allow to set up for an hour or so before serving.
Recipe by Darla