Almond Joy Brownies

Notes: I also added Heath Toffee bits as well.


  • 1 (18-24 ounce) package brownie mix prepared according to package directions.
  • (You will need enough batter for 9×13 inch pan)
  • Topping:
  • 3 3/4 cups sweetened flaked coconut
  • 1 (11 ounce) package semi or milk chocolate chunks or chips
  • 1 (14 ounce) can sweetened condensed milk ( like Eagle Brand)
  • 1 cup pecans, almonds or other nut


  1. Preheat oven to 350. Spray 9×13 pan with nonstick cooking spray or line with parchment paper.
  2. Prepare your favorite brownie mix according to package directions for cake like brownies. Follow your box mix exactly.
  3. Spread the brownie mix evenly in pan. Bake 16 to 18 min or until brownie is just set. Do not over bake! You are just trying to set the batter, not finish it.
  4. Layer coconut and chocolate chunks over brownie base.
  5. Pour sweetened condensed milk evenly over coconut and chocolate chunks.
  6. Sprinkle with nuts and toffee bits.
  7. Bake 20-25 minutes more or just until edges of coconut are deep golden brown and nuts are lightly toasted.
  8. Cool completely. Cut into bars. Step back and hear the applause.


Baking time will depend on the box mix that you use, and the thickness of the brownies. IMPORTANT NOTE: If you make the Hepburn Brownie it only makes an 8×8 inch square pan. Simply use 1/2 can (7 oz) sweetened condensed milk and 1/2 of the toppings. When baking the Hepburn Brownie, Preheat the oven to 325 degrees. Bake Brownie Base for 20 minutes in the middle of the oven. Remove from the oven and layer with toppings. Place pan back in the oven and bake for another 20 minutes or until toothpick inserted comes out almost clean. Don’t over-bake the brownies. Let cool before cutting. If you want a 9×13 pan of brownies, double the Hepburn Brownie recipe and follow original recipe for toppings.