What a fantastic Thanksgiving I had! I must say it was less traditional because my parents came to visit me in New York City, and we went out for dinner instead of making our own. It was nice to have a bit of change on tradition, and I suppose the most important part of the holiday is to spend it with those you love. I hope everyone else had a lovely Thanksgiving and will continue to enjoy the rest of this holiday season.
I really enjoy the flavor of almonds and chocolate together, so I altered the recipe to use almond extract instead of vanilla. In light of the fall (and soon to be winter) season, I added a touch of cinnamon for a nice warming effect. These brownies are fudgy but also delicate. They have a lovely texture, and I think fudgy and cakey brownie lovers would both enjoy this recipe. You never know until you try!
Some of you might be wondering if it matters whether or not you use blanched versus unblanched almond meal or flour. In this recipe, I really don't think it matters as long as the almond meal is very finely ground, although I have not tested it with both blanched and unblanched. The packages I bought from The Nut Box are extremely finely ground, which is important for the texture and delicacy of this recipe. Bob's Red Mill almond flour is very coarse, and I would not suggest using it for this recipe, but you can make your own judgement on this accord.
Without further ado, here is the recipe! Enjoy!