1-First, preheat your oven to 325 degrees Fahrenheit and line an 8×8 inch pan with foil, leaving an overhang on two sides for easy removal; grease it and set aside. In a medium-large saucepan, combine the unsalted butter, granulated sugar, unsweetened cocoa powder, and salt, then cook over low heat while stirring occasionally until the butter melts completely. Remove from heat and let it cool for 5-10 minutes before stirring in the pure vanilla extract and adding the chilled large eggs one at a time, stirring vigorously after each addition.

2-Next, add the all-purpose flour and stir until it’s no longer visible, then beat the mixture vigorously with a wooden spoon for 20-30 strokes to ensure a smooth batter. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is set and a toothpick inserted comes out with moist fudgy crumbs. After baking, allow the brownies to cool completely before preparing the ganache.

3-For the ganache, heat the heavy cream and chocolate chips over low heat, stirring constantly until smooth, then pour it over the cooled brownies and smooth the top. Finally, sprinkle with the chopped roasted almonds and flaked sea salt, and let it sit at room temperature for several hours or refrigerate to firm up. These brownies yield 12 servings and can be enjoyed at room temperature, with a total preparation time of 50 minutes including 25 minutes of prep and 25 minutes of cook time.