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For the brownies:
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Preheat the oven to 350F. Grease a 9x13 pan.
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Combine the melted butter and sugar and mix well. Add in the eggs, vanilla extract, and water. Mix until well combined.
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In a small bowl sift together the flour, cocoa powder, baking powder, and salt. Very slowly incorporate the dry mixture into the wet ingredients until just combined.
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Fold in the crushed Oreos, peanut butter chips, and chocolate chips. Press into prepared pan and bake at 350 for 20 minutes. Let cool completely before frosting.
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For the frosting:
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Cream 1 cup softened butter in an electric mixer. Add the powdered sugar, cocoa powder, and coffee powder gradually, until desired consistency is reached. Stir in vanilla extract. If frosting is too thick, add milk in 1 tablespoon increments to thin it out. If it is too thin, add more powdered sugar.
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For the toasted almonds... I used about 1/2 a cup of sliced almonds. Now to do this you must have patience and you must pay attention. Add the almonds to a cold, dry skillet. Over very low heat, start to warm them, flipping every minute or so. You don't want them too brown, and you want to take them off the heat when you start to smell them toasting. Immediately put onto a cold plate to stop the toasting process.
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Spread frosting on brownies once they have cooled. Sprinkle brownies with toasted almonds.
