COCONUT ALMOND BROWNIES

Steps:

• 1. MAKE THE BROWNIES Preheat the oven to 350°. Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray. Make my brownies. 2. MEANWHILE, MAKE THE COCONUT TOPPING In a large heatproof bowl, combine the egg whites with the sugar. Set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved, about 2 min. Remove from the heat. 3. Beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 min. Fold in the coconut, sour cream, vanilla seeds and grated orange zest, if using. Spread the coconut topping evenly over the brownie base. Bake for 30 minutes, until the coconut topping is lightly golden and set. Transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight. 4. MAKE THE GLAZE Combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl. In a medium saucepan, bring the heavy cream to a boil. Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth. Let stand until warm to the touch, about 10 minutes. 5. Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat. Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets. Top each square with an almond. Using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar. Using a small offset spatula, spread the glaze to coat the top and sides completely. Refrigerate the brownie bars until the glaze sets up, about 1 hour. Serve chilled.