Super fudgy brownies topped with toasted coconut and sliced almonds. These almond joy brownies are made healthier with coconut oil, dark chocolate, and whole wheat flour. 

Almond Joy Brownies {made healthier}

Welcome to guilt-free snacking, where extra-fudgy, extremely-chocolate-y brownies aren’t a figment of your imagination.

I made brownies you can feel good about, so leave your guilt and shame at the door because they’re not welcome here.

Almond Joy Brownies {made healthier}

I made these brownies last week for my grandfather and proceeded to devour half of the pan all by my lonesome. They’re thick, fudgy, and taste like an almond joy candy bar–only 100x better!

I owe him another batch the next time he’s in town. I stuck an I.O.U. on the bag of brownies before creeping out of the house unnoticed.

Almond Joy Brownies {made healthier}

Every time I turned around, another brownie magically appeared in my hand. Once it was in my grip, there was no letting go–brownie after brownie disappeared before my eyes.

Almond Joy Brownies {made healthier}

I usually use melted butter in my brownie recipes, but I chose to swap the butter for coconut oil this time.

Best. Decision. Ever.

The coconut oil gives the brownies a subtle coconut flavor. It’s the perfect balance of chocolate and coconut.

Almond Joy Brownies {made healthier}

The brownies get topped with shredded coconut and sliced almonds that toast to perfection as the brownies bake. The result is an ooey, gooey delicious mess.

Almond Joy Brownies {made healthier}

I highly recommend slicing into them while they’re still warm and gooey.

Almond Joy Brownies {made healthier}

Super fudgy brownies topped with toasted coconut and sliced almonds.


  • 3/4 cup coconut oil (solid)
  • 1/2 cup dark chocolate chips
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3/4 cup whole wheat flour
  • 1/2 cup shredded coconut
  • 1/2 cup sliced almonds


  1. Preheat the oven to 350 degrees F. Line a 8-by-8-inch square pan with parchment that overlaps on each side of the pan. Spray the pan with non-stick baking spray.
  2. In a small pot over low heat, melt the coconut oil and dark chocolate until smooth. Allow the mixture to cool slightly.
  3. In a large bowl, add the brown sugar and melted coconut mixutre; whisk until smooth. Whisk in the eggs and vanilla extract until combined.
  4. Add the flour and salt to the bowl. Whisk until just combined.
  5. Pour the batter into your prepared baking pan.
  6. Combine the shredded coconut and sliced almonds in a small bowl. Sprinkle the mixture evenly over the batter. Gently press the mixture into the batter.
  7. Bake for 25 minutes. Allow the brownies to cool in the pan for 30 minutes before transferring them to a wire rack to cool completely. When the brownies are completely cool, cut them into large squares with a serrated knife. If you’re not worried about perfectly-cut brownie squares, feel free to dig in while they’re still warm.
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If you like this recipe, then you’ll love these:

Healthier Choco Chip Cookies Healthier Choco Chip Cookies

Skinny Peanut Butter Fudge Brownies Skinny Peanut Butter Fudge Brownies

Want more almond joy? Try these recipes:

Amy’s Healthy Baking- Almond Joy Oatmeal Cookies
Oh, Sweet Basil- Almond Joy Protein Shake
Inside BruCrew Life- Almond Joy Energy Bites
Life, Love & Sugar- Almond Joy Pie