Very interesting discussion on the almond flour. How do you think that it would work in your KA Fudge Brownie recipe? I find that after about 3 days the brownies start to get dry and crumbly no matter how well wrapped. And they are definitely NOT overbaked. Do you think that the addition of Almond Flour would help with that? How much do you think that I should swap out? The recipe works well at my altitude (6800')with no alterations.

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