-
1
Set oven to 350 degrees.
-
2
Butter a 13 x 9-inch baking pan.
-
3
In a heavy-bottomed saucepan over low heat, melt butter.
-
4
Remove from heat and stir/whisk in the cocoa powder; cool.
-
5
In a mixing bowl, beat eggs, sugar and vanilla.
-
6
Combine the flour, baking powder and salt; gradually add to the egg mixture; mix/whisk until combined.
-
7
Stir in the cooled chocolate mixture; stir until well combined.
-
8
Add in chocolate chips (if using) and almonds.
-
9
Transfer to prepared baking pan.
-
10
Bake for about 25-28 minutes (do not over bake!
-
11
).
-
12
Cool on wire rack.
-
13
To make the coconut filling: in a saucepan, combine all filling ingredients; bring to a boil and stir until marshmallows have melted (this also can be done in the microwave).
-
14
Pour over cooled brownie.
-
15
For the topping: In a saucepan combine chocolate chips, sugar, butter and half and half or milk; bring to a boil, stirring until all ingredients are melted and combined.
-
16
Spoon over the coconut filling.
-
17
Sprinkle with almonds.
-
18
Chill for about 3 hours or until set.
-
19
Cut into bars and store in the refrigerator.
