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Butter a 8x8 square baking pan, and line with parchment paper if desired for easier removal. Set aside.
Melt the butter and chocolate. I like to do this by melting the butter in a small saucepan on the stove, and then when the butter is melted, turn off the heat and add the chocolate chips. Give them a minute or two to melt and then stir to combine.
Set the chocolate and butter mixture aside to partially cool.
In a large mixing bowl, combine the eggs, sugar, and almond extract. Whisk well.
Next, add the partially cooled butter and chocolate mixture, whisking to combine.
Add in the salt and cocoa powder and whisk until well combined. (make sure to get out any lumps of cocoa powder)
Add in the almond flour, and fold everything together until just combined.
Spread the batter into your prepared baking pan and set in the fridge to rest for about 20 minutes. While the batter is resting, preheat your oven to 350F.
After 20 minutes, transfer your brownies to the oven (make sure it's reached 350F) and bake for about 35-45 minutes until slightly puffed and the center is no longer wobbly.
Remove from the oven and allow to cool fully before slicing.