• Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch light-colored baking pan. Line the pan with parchment paper or foil.

To make the brownies:

• In a medium bowl, whisk the flour, salt, and cocoa powder together.
• Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
• Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined.
• Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
• Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 25 minutes.
• Remove from the oven and sprinkle the coconut, almonds and Almond Joy Pieces over the top of the brownies. Return to the oven and continue baking for another 5 minutes or until brownies are done (a tooth pick inserted in the center should come out with moist crumbs clinging to it).
• Remove from the oven and set aside.

To make the crunch layer:

• Melt the chocolate chips, butter, and coconut oil in a medium saucepan over medium low heat until completely smooth. Add the coconut extract.
• Stir in the cereal until evenly coated. Immediately pour the mixture over the top of the brownies and spread in an even layer.
• Refrigerate for 2 hours. Slice into 24 large or 48 small bars to serve.