Instructions

1. Preheat the oven to 350°F and line a 9 x 9 pan with parchment paper on all sides, leaving about a 2 inch overhang. Set aside.
2. In a large mixing bowl, prepare your brownie mix according to directions. Stir in the almond extract and chopped almonds. Transfer the batter to your prepared pan, spreading into an even layer.
3. Bake according to directions on the box, or until a toothpick inserted into the middle comes out mostly clean. Remove from the oven and allow to cool completely.
4. While the brownies cool, make the coconut topping. Combined the sweetened condensed milk, coconut, powdered sugar, and salt in a large mixing bowl. Stir to combine until it forms a thick paste.
5. Use a rubber spatula to smooth the coconut mixture over the brownies, spreading all the way to the edge into a flat, even layer. Place in the brownies in the fridge to set up for a half hour.
6. Once the coconut layer feels firm, make the chocolate ganache. Place the cream in a microwave safe bowl and microwave until scalding, about 30 seconds. Add the chocolate chips to the cream and let sit for 5 minutes. After 5 minutes, use a fork or a whisk to stir together. The hot cream should have melted the chocolate, but if there are any clumps remaining, microwave in 15 second intervals, stirring in between each until smooth.
7. Pour the ganache over the coconut layer and place in the fridge to set for at least a half hour or overnight.
8. Once the ganache is set, top with chopped up almonds and use a thin, sharp knife to slice into 9 huge brownies, or 16 normal size brownies. Devour!