Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
2. Place butter and chocolate in a heatproof bowl and heat in the microwave until smooth and creamy. Leave to cool slightly.
3. Add sugars and vanilla to the chocolate mixture and stir until combined. Add eggs, one at a time and mix again. Sift in flour and mix until smooth. Pour brownie batter into prepared tin. Very gently smooth the top.
4. Bake brownie for about 30-35 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely.
5. In a large mixing bowl, add coconut, sugar, sweetened condensed milk and vanilla and gently fold together. Once the coconut is nice and wet, spread the mixture over the cooled brownie to form an even layer. Press roasted almonds on top. Place brownie in fridge for 15 minutes.
6.  Melt milk chocolate in the microwave, stirring in between 20 second bursts. Once the chocolate is completely melted, pour over the coconut, ensuring it covers the entire brownie. Then pop brownie back into the fridge and leave it to set for at least two hours.
7. Cut into small squares with a sharp knife to serve. To prevent the chocolate from cracking, dip the knife in boiling water and wipe dry with a paper towel in between each cut.