Step 2

Make the brownies: Preheat the oven to 350°. Line an 18-by-13-inch half sheet pan with roughly an 18-by-17-inch piece of parchment paper, so that there's enough overhang on the sides for you to lift the brownies out of the pan.

Step 3

In a large bowl, sift together the confectioners' sugar, almond flour, cocoa powder and salt. Whisk to combine. In a separate bowl, stir together the egg whites, oil and vanilla.

Step 4

Pour the wet ingredients into the dry and mix together until you get a very stiff batter. Since there's no gluten in this recipe, you don't have to worry about overmixing: Just keep working the dough until all of the dry ingredients have been absorbed.

Step 5

Spread the dough as evenly as possible into the prepared sheet pan and bake for 12 to 15 minutes, until the center is set and firm to the touch. Let cool.

Step 6

Make the candied almonds: Reduce the oven to 300°. Grease a large bowl with peanut oil. Add the almonds and gently crush with your hands.

Step 7

In a saucepan, stir together the sugar and water. Cook over medium-high heat for 6 to 8 minutes, until a dark caramel forms. You can swirl the pan occasionally, but do not stir.

Step 8

Reduce the heat to low and stir in the coconut oil, salt and baking powder, before whisking in the miso paste. It's OK if the caramel looks separated due to the coconut oil.

Step 9

Immediately pour the caramel over the almonds and stir to combine. Don't worry if you're not able to cover all the almonds, since the caramel will melt and redistribute in the oven. Stir in the sesame oil to coat.

Step 10

Place the almonds in a single layer on a parchment-lined sheet pan and bake for 10 minutes. Allow to cool completely before storing in an airtight container until ready to use.

Step 11

Make the miso fudge: In a saucepan, combine the butter, condensed milk and chocolate over medium-low heat until the chocolate is melted. Whisk in the miso paste until smooth.

Step 12

Spread the fudge over the brownies and freeze the entire pan for at least 1 hour for easier slicing. Using the excess parchment, lift the brownies from the pan and cut into 18 pieces. When ready to serve, top each slice with the candied almonds.