In my continuing quest for all-things-almond, I've discovered that brownies are prime subjects for nutty substitutions. Considering my favorite brownie recipe contains a mere 2/3 cup of flour, replacing that with almond meal produces surprisingly tempting results (and if gluten happens to be your nemesis, then this news should make you jump for joy). In addition to the almond flour, these brownies contain toasted slivered almonds and almond extract: three times the almond makes me three times as happy. Why yes, I think I'll eat three of these right now. These are basic brownies. Good, basic brownies. Dense and fudgy, with a hint of almond flavor and crunch. They are not nearly as extravagant as my typical brownie concoctions, but don't write them off as bland or boring. Sometimes you just want a simple brownie, without all the frosting and fuss, and that is where these brownies shine. Sure, you could top them with marzipan and amaretto ganache (would that make them quintuple-almond

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