• Preheat your oven to 350° F. Grease and line an 8-inch square baking dish with parchment paper and set aside. 

Brownies

• In a small bowl, melt the chocolate and butter together until combined and completely melted. *This can also be done in a double boiler or the microwave. Set aside to cool slightly while you get together the other ingredients. 
• In a small bowl, whisk together the all-purpose flour, salt, and baking powder. 
• Transfer the slightly cooled chocolate-butter mixture to a larger bowl. Mix the chocolate-butter mixture and the sugar just until combined.
• Add the eggs, one at a time, mixing only until just combined. Mix in the vanilla extract. Add all of the dry ingredients into the batter and stir just until incorporated.
• Pour the brownie batter into the prepared dish, spreading out into an even layer. Bake for 25-30 minutes, or until set and a toothpick inserted into the center comes out clean. Allow brownies to cool. 

Coconut Filling

• Once brownies have cooled, in a medium-sized bowl combine the sweetened condensed milk, the coconut, the powdered sugar, and the vanilla extract. Mix until everything is completely incorporated. Pour coconut layer over the brownies, spreading out evenly. Press the almonds into even rows.

Chocolate Ganache

• Place the chocolate into a heat-safe bowl. Pour the heavy whipping cream into a microwave-safe bowl and heat for 30-45 seconds. Keep a close eye on it so it doesn't bubble over.
• Pour the hot cream over the chocolate. Cover the bowl with plastic wrap and let it sit for 1-2 minutes. Whisk the mixture together until it emulsifies and thickens. Pour the ganache over the coconut layer until everything is covered.
• Cover and place brownies in the refrigerator to set for at least two hours.