Coconut Almond Brownie Bites

• FOR THE BROWNIES:
• 8 Tablespoons Unsalted Butter
• 8 ounces, weight Semi-Sweet Chocolate Chips
• 2 whole Eggs
• 1 cup Sugar
• 3/4 cups Flour
• 1/4 cups Unsweetened Cocoa Powder
• 1/4 teaspoons Salt
• 2 Tablespoons Milk Or Cream
• FOR THE FILLING:
• 2 cups Shredded Sweetened Coconut
• 2/3 cups Condensed Milk
• 1 pinch Salt
• FOR THE GANACHE:
• 8 ounces, weight Semi-Sweet Chocolate Chips
• 1/2 cups Heavy Cream
• 1 Tablespoon Butter
• 36 whole Almonds, For Topping

1. For the brownies:
2. Preheat your oven to 350u0b0F and grease a 9x11 baking dish. Melt butter and chocolate chips in the microwave on high for 1 minutes. Remove and stir together. If the mixture is not completely melted, put back in microwave for 30 seconds. Add eggs and sugar and whisk together. Add the flour, cocoa powder, salt, and milk, and whisk together to mix. Pour into baking dish. Bake for 30 minutes, or until a knife comes out clean.
3. For the filling:
4. Mix ingredients together and squish on top of brownies. Refrigerate for about 1 hour before cutting. Once the brownies are cold, cut 1-inch squares with a serrated knife. Freeze the squares on a wax paper-lined baking sheet in preparation to dip into ganache. Prepare ganache.
5. For the ganache:
6. In a heavy-bottomed saucepan, slowly heat chocolate, cream and butter on medium low. Stir with wooden spoon until smooth.
7. Once ganache has been made, remove no more than 5 brownie squares at a time. Dip each square into ganache, top with an almond and place on a drying rack (or another pan lined with wax paper). Allow the squares to dry for about 1 hour, then enjoy!

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Taken from tastykitchen.com/recipes/desserts/coconut-almond-brownie-bites/ (may not work)