Brownie
1 3/4 cups sugar
1 cup softened butter
6 ounces melted, cooled unsweetened chocolate
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
1 1/4 cups flour
1 cup chopped walnuts
Ganache
1 cup heavy whipping cream
1 tablespoon butter
8 ounces chunked semi-sweet chocolate
1 tablespoon light corn syrup

Brownie
Heat oven to 325°F. Line 15x10 inch jelly roll pan with foil. Combine sugar and butter and beat till creamy. Add chocolate, eggs and extracts and mix well. Add flour and mix well. Stir in nuts. Spread into prepared pan. Bake 20-25 minutes till toothpick inserted in center comes out clean. Cool completely. Cover and chill 1 hour. Trim edges if necessary.
Ganache
Combine cream and butter in saucepan and heat to boiling. Pour boiling cream over chocolate and corn syrup. Let stand 2 minutes to melt and whisk till smooth. Cover and chill 1 hour till thickened.
Assembly
Turn brownies out onto cutting board, remove foil and cut in half widthwise so that there are 2 pieces, each 10x7 1/2 inches. Spread 1 layer with half of ganache. Top with remaining layer and spread with remaining ganache. Let chill till set.