• Heat oven to 350°. Line an 8 x 8-inch pan with aluminum foil; coat with nonstick cooking spray.

  • In a large bowl, whisk flour, cocoa powder, baking powder and salt. In another large bowl, beat butter and sugar with a hand mixer until fluffy, about 2 minutes. Beat in eggs one at a time until well combined, then beat in vanilla and almond extract.

  • Mix dry ingredients into wet ingredients on low speed until just combined.

  • Toast 3/4 cup each shredded sweetened coconut and sliced almonds; fold into mixed batter.

  • Transfer to prepared pan and spread evenly. Scatter 2 tbsp each shredded sweetened coconut and sliced almonds (untoasted) on top. Bake at 350° for 22 to 25 minutes, until a toothpick inserted in center comes out clean. Cool 10 minutes, then lift out brownie in foil, place on a wire rack and cool completely.

Nutrition Facts

190 calories; 11 g total fat; 6 g saturated fat; 40 mg cholesterol; 65 mg sodium. 23 g carbohydrates; 2 g fiber; 3 g protein;