I’ve made these brownies for a gluten free family member and we all think they are delicious..better than a wheat flour brownie. My only frustration is towards the end of the baking time the center sinks and the edges are puffed up. Do you think this is happening because I put sliced almonds on top? Or is it the pan? I used extra fine almond flour. Any suggestions? I’d like them to look as perfect as they taste.

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