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Preheat the oven to 400°F. Lightly grease a 9" x 13" pan.
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To make the brownies: Melt the butter and chocolate together in a heavy saucepan set over low heat, stirring constantly; or in a microwave-safe bowl in the microwave.
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Add the sugar and stir to combine. Remove from the heat, and cool to lukewarm.
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Add the lightly beaten eggs and almond extract or Amaretto to the chocolate/butter mixture, stirring to combine.
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Add the flour, espresso powder, and salt, beating gently until thoroughly combined. Spread the batter in the prepared pan.
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Bake the brownies for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Remove them from the oven, and set them on a rack to cool completely before icing.
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To make the icing: Combine the melted butter and cocoa, stirring until smooth.
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Add the confectioners' sugar alternately with the milk, beating on medium speed. To assure the icing will remain lump-free, sift the sugar before using.
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Stir in the almond extract and espresso powder.
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Spread the icing on the cooled brownies. Garnish with almonds.
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Cover and refrigerate the brownies for at least 1 hour before serving; this will help the icing set, and make cutting a lot less messy.
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Cut the brownies in small squares to serve. Cover any leftovers, and store at cool room temperature. If it's warm in your house, wrap airtight and store in the refrigerator for a day or so; freeze for longer storage.
