Heat oven to 375 degrees F. Cut a 15-inch circle of Parchment Paper using
Kitchen Shears; place on Large Round Stone.
Prepare brownie mix according to package directions in Classic Batter Bowl.
Pour batter onto Parchment Paper, spreading into a 14-inch circle. (Do not bake
without Parchment Paper or batter will run off Baking Stone while baking.)
Bake 15 to 18 minutes or until brownie is set. Do not over bake. Remove
to Nonstick Cooling Rack.
In clean Batter Bowl, separate egg whites from egg yolks using Egg Separator.
(Set egg yolks aside for another use.)
Fold coconut and sweetened condensed milk into egg whites. Using Large Spreader,
spread coconut mixture over top of brownie base to within 2 inches of edge.
Sprinkle with almonds.
Return to oven and bake 25 minutes or until edges of coconut are deep golden
Remove to Cooling Rack.
Using Food Chopper, finely chop chocolate. Melt chocolate with oil in Small
Micro-Cooker, uncovered, on MEDIUM 2 minutes, stirring once, or until chocolate
is melted and smooth.
Using Pizza Cutter, cut pizza into serving wedges. Drizzle with melted chocolate
using V-Shaped Cutter.
Serve using Mini Spatula.
Tip: Brownie base can be baked earlier in the day and cooled before finishing.
Then top, bake and serve warm, if desired.