Almond Joy Brownies
Why I Love This Recipe
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.
Ingredients You'll Need
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
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.