I started playing around with my family brownie recipe, and I decided to throw in a little almond flour and some almond extract.  The results were stellar:  slightly less cakey than the original brownies, but not overly fudgy.  The almond flour added body without heaviness, and as a nutritional bonus, it adds significant protein.  I’m mailing (most of) the batch off to cousins in need of TLC and baked goods.

Mary Ellen’s brownies, almond flour variation

• 1/2 cup butter (2 sticks; salted is just fine)
• 2 cups sugar (cane sugar, please)
• 1/2 cup cocoa (not dutch-processed, it’s too mild)
• 4 eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup almond flour or ground almonds
• 1 cup all purpose flour

Heat oven to 350 degrees.  Line a 9 x 13 inch pan with aluminum foil; lightly grease the foil.  In a medium saucepan, melt butter over low heat.  Remove from the heat and stir in the sugar and cocoa.  Stir in eggs, one at a time, beating by hand after each addition.  Add vanilla and almond extract, then stir in almond flour.  Finally, stir in all purpose flour until completely combined (no need to beat it).  Scrape batter into pan, spreading it evenly.  Bake for 25 minutes, until center is set and edges are just barely beginning to darken.  Cool slightly, then cut into large or small squares as desired.  Cool completely before storing in an airtight container.  Keeps at least a week.  (I think, but they’re never around long enough to get stale, so I’m just guessing here.)