Preheat oven to 180 C/350 F. Lightly grease a 9 inch baking tin and place a piece of baking paper on the bottom.
Break the chocolate into small pieces and place in a heat proof bowl along with the butter. Suspend the bowl over a pan of barely simmering water and leave to melt.
Beat the eggs with a whisk in a large bowl until they are lemon coloured.
Gradually add the sugars, beating continuously, until the mixture is thick (about 3 minutes).
Stir in the melted chocolate mixture and the vanilla extract.
Fold in the ground almonds and the chopped walnuts.
Spoon the mixture into the prepared tin and bake for 35 minutes (for a really gooey brownie) or 40 minutes if you prefer a less gooey variety.
Leave to cool completely in the tin before removing and cutting into squares.
Notes
WEIGHT WATCHERS POINTS IN THIS GLUTEN FREE BROWNIE RECIPE
There are 13 Weight Watchers Smart Points in each serving of this brownie.