Prep the pan. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Mix the dry ingredients. In a medium bowl, whisk almond flour, baking soda, and salt until no lumps remain.

Combine the wet ingredients. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and smooth, about 30 seconds. Whisk in eggs, vanilla, and almond extract until fully combined.

Bring it together. Add the dry ingredients to the wet. Stir with a spatula just until no dry spots remain. Fold in chocolate chips and almonds.

Spread and smooth. Transfer batter to the prepared pan. Smooth the top with an offset spatula; it will be thick.

Bake. Bake for 20–24 minutes, until the edges are set and golden and the center looks slightly puffed. A toothpick should come out with a few moist crumbs.

Cool and slice. Let the pan cool on a rack for at least 30 minutes. Use the parchment to lift out. Slice into 12–16 squares.