1. Preheat the oven to 325°F. Grease an 8 or 9-inch square pan. Line the bottom with parchment paper and grease the paper.
2. Chop the chocolate. Place chocolate and 1/4 cup butter in the bowl fitted with the kneading/crushing blade. Launch at speed 3 at 110°F for 10 minutes.
3. Add remaining butter and all remaining ingredients, except almonds, to the bowl. Launch at speed 3 for 30 seconds. Scrape down the sides of the bowl and relaunch at speed 6 for 2 minutes.
4. Spread batter in the prepared pan and sprinkle with almonds. Bake for 25-30 minutes or until golden brown and edges look dry. Cool before cutting.