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Preheat the oven to 325 degrees. Melt the chocolate and butter over low heat in a saucepan, stirring until glossy and smooth.
Take the pan off heat, mix in the vanilla, sugar, and almond extract, and let it cool for just a few minutes.
Stir the eggs into the saucepan, then add the ground almonds and chopped walnuts and stir again. The batter will be a little grainy at this point because of the almonds, but don’t worry a bit.
Pour batter into an 8 by 8 pan, and bake for 25 to 30 minutes, until the top has set but the brownies are still a little wiggly. Let cool completely, then cut into 16 small squares.
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