Melt the butter and chocolate in a bowl over some simmering water. Leave to melt without stirring until the end. Remove from the stove to cool down slightly for 10 mins.
Line a square cake tin measuring approx. 24 cm x 24 cm with baking paper, slightly overlapping the sides.
Preheat the oven to 180°C/350°F.
Beat the eggs with the sugars, until it turns pale and creamy.
Add the vanilla essence. Beat briefly.
Slowly pour the chocolate mixture while the egg mixture is mixing.
Mix the plain flour and almond meal in another bowl. Fold this gently into the chocolate & egg mixture, until just incorporated. It is important to not over-mix.
Pour the brownie batter into the lined baking tin and smooth the mixture out towards the corners and sides of the pan.
Bake the brownies for 30 mins.
Turn down the oven to 170°C/325°F and bake for a further 10 mins.
Test to see if it is ready by inserting a toothpick into the centre of the brownies. It should come out slightly sticky and feel firm to the touch. There should be a nice crackled appearance on the top of the brownies. Don’t worry if the edges look slightly over-cooked, this is normal and can be cut away later.
Allow to cool for 20 mins in the tin before lifting the overlapping baking paper and transferring it to a wire rack or wooden board.
Once cool to the touch, slice the brownies into equal portions.