Preheat the oven to 160oc/140oc fan and grease and line a 20cm square tin with baking parchment. Place the chocolate and butter in a heatproof bowl over a pan of simmering water and melt together with the salt, taking care not to let the bowl touch the water. Once melted, remove the bowl from the pan and cool slightly.
To ensure the sugars are smooth, pulse together in a food processor to remove any lumps then add to the chocolate and butter mixture. Beat with a handheld mixer or whisk by hand until thickened then beat in the eggs one by one. Then beat in the ground almonds.
If you used a food processor to blend the sugars, chop around 70g of the whole almonds in the processor into chunks or simply chop by hand. Stir into the brownie mix and then pour into the prepared tin. Dot over the reserved whole almonds and bake for 30 minutes to a fudgy texture. Bake for around 5 to 10 minutes longer if you prefer your brownies to be slightly firmer. Once baked to your taste, remove from the oven and cool in the tin before lifting onto a chopping board and cutting into 16 squares. Store in an airtight container for up to five days.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/salted-almond-brownies-gluten-free/