Pour into a 20cm sq silicone mould or lined cake tin and bake in a preheated oven at 170℃ (338℉, Gas 3) for about 35 minutes. Baking time will vary depending on your oven, but you're looking for a well risen crusty top that still has a bit of a wobble when shaken. You won't get fudgy brownies if you over bake, but you don't want liquid ones either. They will firm up a little when cooled.
Leave in the tin to cool completely before cutting into 12 pieces.
Grinding whole almonds generally gives a better texture and flavour than using ready ground almonds.Will keep in an air-tight tin for five days, though they are at their best on day two.