Prepare the ingredients. Line a baking tin with parchment paper. Preheat the oven to 180°C.
Melt the butter and the chocolate in a saucepan over low heat, stirring occasionally until smooth.
When the mixture is all melted and smooth, set aside to cool.
Beat the eggs and the sugar in a large bowl until light and fluffy.
Add the chocolate mix and stir well.
Add in flour, almond powder, cocoa powder, vanilla essence and a pinch of salt.
Stir the ingredients until all have incorporated.
Pour into the baking pan. Pound the pan on the counter top to get rid of some bubbles.
Bake in the oven for 30 minutes or until the edges begin to pull away from the baking tin.
Remove from oven.
Transfer to a baking rack and let the cake continue to cool.
You may want to trim the edges before cutting the cake into small squares. Though the edges may not look so pretty, they are in fact crunchier and tastier than the soft centre!
To serve, sprinkle with icing sugar, or enjoy the brownies as they are!