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To make the Almond Crunch Topping: Combine the melted chocolate with the almonds. Stir gently until nuts are well coated. Spread in an even layer on a parchment-lined baking sheet. Sprinkle evenly with the Demerara sugar and the smoked salt. Break any overly large salt crystals up with your fingers as you sprinkle.
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Set the tray of sugared/salted chocolate nuts aside to firm up. Once the chocolate is firm, crush the topping by pulsing in a food processor, or in a zip-top bag with a rolling pin or other heavy object.
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Make a 9" x 13" pan of your favorite brownies. Fudgy, cakey, or in between, whatever you wish. A sturdy chocolate cake will also work well for this recipe. Bake and cool completely.
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To make the Browned Butter Caramel Icing: Melt the butter in a medium-sized saucepan over medium-low heat. Continue to cook the butter until the milk solids begin to brown and the butter turns a golden color. Remove the saucepan from the heat, and let the butter cool briefly (to about 275°F, if you have a thermometer).
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Add the brown sugar and salt, stirring to dissolve the sugar.
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Add the milk and vanilla, stirring until smooth.
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Pour the mixture into the bowl of your mixer.
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Beating on low speed, add the confectioners' sugar in stages. Increase the speed to high and beat until the icing is lighter in color and texture. The icing will have a satiny feel, not fluffy like buttercream, and will still be slightly warm to the touch.
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Spread the icing on the brownies and top with the almond crunch topping, pressing it down gently into the icing. Serve warm, at room temperature, or chilled.
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Store the brownies, well wrapped, at room temperature for several days. Freeze for longer storage.
