Preheat the oven to 180c (Gas 4).

In a medium sized saucepan on a medium to low heat, melt the butter and chocolate. Stir until nearly melted then turn off the heat and leave to cool.

In a large mixing bowl, beat the eggs into the caster sugar. Add the almond extract.

In a food processor, quickly blitz the almonds into large chunks.

Stir in the slightly cooled molten chocolate and butter mixture and then stir in the flour, nuts, spices and espresso powder (if using – see note below) until all the flour is combined.

Lightly grease the corners of the baking tin and line the base and sides with parchment paper.

Pour in the warm brownie batter.

Bake in the middle of the oven for 25-30 minutes – leave them slightly longer if you don’t like your brownies too damp but bear in mind there is a fine line between fudgy brownies and drier ones. A cocktail stick should come out cleanly when they are done.

Allow the brownies to cool in the tin for at least 10 minutes then transfer the cooked block to a wire cooling rack to cool completely. Allow at least 1 hour to cool before cutting into squares.