• Preheat the oven to 350 degrees F. Line a 9x13-inch light-colored baking pan with parchment paper or non-stick foil.

To make the brownies:

• Place the coconut and almonds in a skillet over medium low heat. Stir continuously until the coconut is toasted a light golden brown. Remove from heat and transfer to a medium bowl to cool.
  3/4 cup sweetened shredded coconut, 1/2 cup slivered almonds
• In a medium bowl, whisk the flour, salt, and cocoa powder together.
  1 cup all-purpose flour, 1 tsp salt, 1/4 cup cocoa powder
• 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.
  12 ounce dark chocolate, 1 cup unsalted butter, 1 tsp instant espresso powder
• 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.
  1 cup granulated sugar, 1/2 cup light brown sugar
• Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined. The mixture should be thick, silky smooth, pulling slightly away from the sides of the bowl and have a satiny sheen on the surface.
  5 eggs
• Add the vanilla and coconut extract (if using); stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  2 tsp vanilla extract, 1/2 tsp coconut extract
• 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. If you are using the chocolate chips, fold them in.
  3/4 cup chocolate chips
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 20 minutes.
• While the brownies are baking, add the sweetened condensed milk to the bowl with coconut and almonds. Stir until the coconut and almonds are well coated.
  8 oz sweetened condensed milk
• Remove from the oven and spread the coconut almond mixture gently over the surface. Sprinkle the Almond Joy Pieces over the top of the coconut almond layer. Return to the oven and continue baking for another 10 minutes or until brownies are done (a tooth pick inserted in the center should come out with moist crumbs clinging to it).
  10 oz Almond Joy Pieces candy
• 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.
  2 cup milk chocolate chips, 1/2 cup coconut oil, 1/2 cup unsalted butter, 1/2 teaspoon 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.
  1 1/2 cup crispy rice cereal
• Refrigerate for 2 hours. Slice into 40 small or 24 large bars to serve.