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THE BROWNIES:.
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Preheat the oven to 350F.
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Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray.
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Put the chocolate in a medium bowl.
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In a medium saucepan, combine the sugar, butter, corn syrup and water and bring to a boil.
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Pour the mixture over the chopped chocolate and let stand for about 1 minute, then whisk until smooth.
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Whisk in the flour and salt, then whisk in the eggs and vanilla until fully incorporated.
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Scrape the brownie batter onto the prepared baking sheet and spread it to the edge.
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Bake for 15 minutes, until the top of the brownie looks dry and crackly.
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Transfer the baking sheet to a rack to cool, then transfer the baking sheet to the freezer to chill for 30 minutes, until the brownie base is completely firm.
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MEANWHILE PREPARE THE COCONUT TOPPING:.
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In a large heatproof bowl, combine the egg whites with the sugar.
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Set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved, about 2 minutes.
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Remove from the heat.
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Using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 minutes.
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Fold in the shredded coconut, sour cream, vanilla seeds and grated orange zest, if using.
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Spread the coconut topping evenly over the brownie base.
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Bake for 30 minutes, until the coconut topping is lightly golden and set.
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Transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight.
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MAKE THE GLAZE:.
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Combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl.
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In a medium saucepan, bring the heavy cream to a boil.
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Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth.
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Let stand until warm to the touch, about 10 minutes.
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ASSEMBLY:.
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Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat.
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Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets.
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Top each square with an almond.
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Using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar.
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Using a small offset spatula, spread the glaze to coat the top and sides completely.
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(Rewarm the glaze over a pot of simmering water if it gets too thick.
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).
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Refrigerate the brownie bars until the glaze sets up, about 1 hour.
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Serve chilled.
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*The brownie bars can be refrigerated for up to 3 days.
