This recipe all started with a craving for an almond joy. Not just any almond joy though, it had to be a big, fudgy, decadent almond joy brownie. One that would taste so good that it would take an intervention to keep you from eating more than one.
Disclosure: I have included some affiliate links to Vitacost for some of the ingredients for this recipe. Vitacost is my go-to place to buy healthy ingredients for tasty treats like this.
I don’t always cave into cravings, but it has actually been a while since I’ve made and/or eaten something this downright delicious, so yes, I caved to this craving.
And I’m so glad I did.
I’ll Get To the Chocolate, But First The 3 Ingredient Mystery Frosting
OK. I will readily admit that the chocolate brownie part of this recipe is 90% of what makes this recipe awesome, but when you see how easy this coconut frosting is AND what oddball ingredient is in it, you’ll see why I wanted to talk about this first.
A Sweet Potato Does The Trick
Yes, you read that right. A sweet potato.
A few months back I had seen and later tried, making a chocolate sweet potato icing (using a regular orange-colored sweet potato). It was super easy to make and tasted amazing. So when it came time to come up with a frosting for these Almond Joy Brownies, I thought I’d give using a white sweet potato a try.
I didn’t want to make this frosting overpoweringly sweet, so I kept the ingredients simple.
By just using cooked and mashed white sweet potato, some almond milk, and some shredded coconut, I was able to put together just mixture of ingredients to make the perfect coconutty topping for these Almond Joy Brownies.
*Don’t know where to find a white sweet potato? Ask someone in the produce section in your local grocery store. You may be surprised how easily you may find them.Print
3 Ingredient Coconut Frosting – Dairy-Free
Using white sweet potatoes, this three-ingredient recipe will surprise any doubters. The perfect frosting for any brownie or cake recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1/2 cups
- Category: Frosting
- Cuisine: Dessert
- 1 cup cooked and mashed white sweet potatoes (about 2 medium sized sweet potatoes)
- 3/4 cup almond milk (or any dairy-free milk)
- 1 1/2 cup shredded coconut
- Wash, peel, and cube white sweet potatoes.
- Place in a medium-size saucepan and cover with cold water.
- Bring to boil over medium-high heat and cook until fork tender. About 10 minutes
- Drain and let cool for 2 to 3 minutes
- Pour in milk and using a hand mixer, mix on low to medium speed to mash and combine
- Once potato mixture is smooth, stir in by hand the coconut shreds.
- Use immediately or cover and refrigerate until needed.
Keywords: frosting, dairy-free, gluten-free, plant-based, vegan
And The Brownies Are Just As Easy
Now onto the brownies.
I’ve tried my hand at making homemade brownies many a time and it’s worked out pretty well. They are usually pretty tasty, fudgey (just like I like them), and all around packed with chocolate. Yet, I have found more times than not that I don’t always have the time to make a batch by scratch.
So, that’s where Bob’s Red Mill Gluten-Free Brownies come to save the day.
I always have a few bags that I keep in my pantry for those last minute dessert needs… or when I’m just not feeling like making homemade. Which, if I’m being honest, is quite often these days, because Bob’s Red Mill brownies are so good.
With just a few adjustments, like applesauce instead of oil and sometimes flax-eggs instead of regular eggs, the brownies are always a sure thing.Print
Simple Yet Decadent Almond Joy Brownies – Gluten & Dairy Free
These Almond Joy Brownies could simply go by the name OH MY Brownies. And believe it or not, they are gluten-free and dairy-free
- Prep Time: 10
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 Brownies
- Category: Dessert
- Cuisine: Dessert
- Preheat oven to 325°F. Grease, or line with parchment paper, a 9×9-inch baking pan.
- Pour brownie mix into a large mixing bowl. Add eggs and apple sauce and mix well.
- Add in the whole almonds and stir until combined
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake about 30 minutes, or until a toothpick comes out clean.
- Let cool completely
- While brownies are cooling, in a small saucepan, melt chocolate chips with coconut oil over low heat.
- Spread coconut frosting over the brownies.
- Drizzle melted chocolate over the brownies
- Sprinkle the toasted sliced almonds over the frosted brownies.
- Cut into squares and serve or store in air-tight container for a few days (if they last that long)
Keywords: brownie, gluten-free, dairy-free, gluten-free brownie, chocolate, dessert, vegan
I can’t end this post without including a little warning.
These brownies are decadently delicious. One is pretty filling, but you may be tempted to indulge in more than one. And although they are made with really good ingredients, try to pace yourself… they are that good.