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Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.
Grease and line a 20cm / 8" square pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked.
Place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 second bursts on high, mixing in between, until melted and smooth.
Mix well to combine the chocolate and butter then leave to cool for 5 minutes.
Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.
Add almond meal and rice flour, and mix very well until fully combined.
Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.
Cool brownies for at least 30 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares.