1. Preparing the Baking Pan

Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with foil, leaving extra foil on two opposite sides. This will act as handles, making it easy to lift the brownies out later. Grease the foil lightly with butter or nonstick spray to prevent sticking.

2. Melting the Butter and Cocoa Mixture

In a medium-large saucepan, combine the butter, sugar, cocoa powder, and salt. Place it over low heat, stirring occasionally until the butter is completely melted and the mixture looks glossy. Be careful not to overheat—too much heat can make the cocoa taste bitter.

Remove the saucepan from heat and let it cool for about 5-10 minutes. This step is important because adding eggs to a hot mixture can cook them prematurely.

3. Mixing the Batter

Add vanilla extract to the warm butter mixture and stir. Then, add the eggs one at a time, stirring vigorously after each one. The batter should look thick, smooth, and glossy.

Once the eggs are fully incorporated, add the flour and mix just until no streaks remain. Avoid overmixing, as this can make the brownies tough instead of fudgy. After incorporating the flour, give the batter 20-30 strong strokes with a wooden spoon to develop the ideal texture.

4. Baking the Brownies

Transfer the batter to the prepared baking pan and spread it evenly. Bake for 20-25 minutes. To check doneness, insert a toothpick into the center. If it comes out with moist fudgy crumbs, they are ready. If the toothpick has wet batter, bake for a few more minutes.

Once done, let the brownies cool completely in the pan before adding the ganache.

5. Making the Ganache

While the brownies cool, prepare the ganache. In a small saucepan, combine heavy cream and chocolate chips over low heat, stirring constantly until the mixture is melted and smooth. Remove from heat and let it sit for a few minutes to thicken slightly.

6. Assembling the Toppings

Pour the warm ganache over the cooled brownies, spreading it evenly with a spatula. Sprinkle the chopped roasted almonds evenly across the surface, followed by flaked sea salt.

Let the ganache set at room temperature for a few hours, or speed up the process by refrigerating the brownies for about 30 minutes.