Preheat the oven to 160ºC and line a 20cm square tin with baking paper.
Beat the eggs and sugar until pale.
In a small saucepan, melt the butter, chocolate and syrup over a medium heat.
Sift the flour and cocoa powder into the egg mixture and combine.
Beat in the melted chocolate mixture until the batter is thick.
Pour into prepared tin and top with almond. Gently press the nuts into the surface of the batter.
Bake for 45 to 50 minutes, when testing with a knife, it won’t come out clean, but rather a small amount of cake should stick to the knife when it is removed. It shouldn’t be raw, but rather sticky. Start 45min timer
Score the brownies into 16 squares while they are still hot and set aside to cool completely before removing from the tin.
Enjoy with coffee, ice cream or just on their own.