Delicious brownies that are actually almost healthy for you!

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
5 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.

  • Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

Cook's Note:

Any variety of nut can be used in place of the walnuts, if desired.

Nutrition Facts

215 calories; protein 3.3g 7% DV; carbohydrates 24.3g 8% DV; fat 13.5g 21% DV; cholesterol 46.5mg 16% DV; sodium 18.4mg 1% DV. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2015
Halleluja! Finally a wonderful gluten free one-bowl brownie! Not too sweet, not too bitter-a perfect brownie. I made my own almond flour by simply grinding almonds in a blender. My first batch burned on the outside before they were even cooked inside. On batch two I turned down the oven from 350° to 300° and they cooked throughout, perfectly in 30 minutes. I allowed them to cool and they tasted so good with a little powdered sugar dusted on top. I used pine nuts instead of walnuts-it's all I had on me. Definitely use some sort of nuts, they made this even better. Thank you michelle taylor for sharing this recipe! Read More
(36)

Most helpful critical review

Rating: 3 stars
08/06/2017
Flavor is good, but my brownies are very thin, not as pictured. Difficult to get out of dish as well, recipe did not indicate greased pan. Baked in a 8" glass dish. Should baking powder, soda or salt be added? Feel like I am missing something. Read More
(8)
78 Ratings
  • 5 star values: 48
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
04/21/2015
Halleluja! Finally a wonderful gluten free one-bowl brownie! Not too sweet, not too bitter-a perfect brownie. I made my own almond flour by simply grinding almonds in a blender. My first batch burned on the outside before they were even cooked inside. On batch two I turned down the oven from 350° to 300° and they cooked throughout, perfectly in 30 minutes. I allowed them to cool and they tasted so good with a little powdered sugar dusted on top. I used pine nuts instead of walnuts-it's all I had on me. Definitely use some sort of nuts, they made this even better. Thank you michelle taylor for sharing this recipe! Read More
(36)
Rating: 5 stars
05/20/2016
Delish! The texture is different from a brownie with grain, but they taste wonderful and were very moist. The coconut oil flavor was noticeable, so keep that in mind if you are not a fan of coconut. I used honey because I didn't have agave and they turned out with just the right amount of sweetness. I added chocolate chips instead of nuts and loved the addition. Read More
(19)
Rating: 4 stars
05/10/2015
These are good; rich and fudgy. I couldn't put my hands on my almond flour so I used toasted hazelnut flour but otherwise followed the recipe except I reduced the baking temp based on Buckwheat Queen's review. Since mine turned out really well I would recommend sticking to her method. Using the hazelnut flour they are reminiscent of Nutella which the son loves. I will make them again and play with different nut flours too. It's a great base. I also think they would be good with a handful of chocolate chips sprinkled on top before baking. Read More
(15)
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Rating: 5 stars
09/30/2017
Loved these! I did make changes per other reviews. I used honey instead of agave. I added 1/2 teaspoon of baking powder for cake-like texture. Brownies rose to about 1 1/2 inches. I also cooked my brownies on 300F degrees for 33 minutes. I used refined coconut oil because I don't like the coconut flavor that unrefined coconut oil has. The flavor is very rich, soooo good! Also, the texture of these brownies is a bit greasy and very moist. I might try to lower the amount of coconut oil the next time I bake these. Read More
(10)
Rating: 5 stars
05/06/2016
I thought these to be among the best brownies I have ever made and their delightful quality was enhanced by the fact that they called for coconut oil and almond flour both seemingly more healthy than traditional ingredients. I had no agave nectar so used an abbreviated amount of brown sugar only just a bit more than 1/3 cup. I baked them with a few dark chocolate chips on top then when I took them out spread the softened chips over the top like frosting. Oh how delightful they were. I think they will be the only brownies I ever make!!!! Read More
(9)
Rating: 3 stars
08/06/2017
Flavor is good, but my brownies are very thin, not as pictured. Difficult to get out of dish as well, recipe did not indicate greased pan. Baked in a 8" glass dish. Should baking powder, soda or salt be added? Feel like I am missing something. Read More
(8)
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Rating: 5 stars
07/10/2015
Made these not expecting much, but OMG were they amazing! I would choose these over brownies made with regular ingredients any day! I also made them in cupcake tins so I wouldn't have to cut anything up. Now if I could just get my husband to stop eating them all =) Read More
(8)
Rating: 5 stars
12/11/2016
Loved it. Moist and very brownie like! I chose this recipe for a Teacher I work with who is gluten free and misses out on my baking fun. I added dried organic cherries (about 3/4 cup) and I doubled the walnuts. It was a little soft in the middle at 30 minutes cooking, and I would leave it in a few minutes longer in future before pulling it. I think it came out great, it was plenty sweet as is! Read More
(6)
Rating: 4 stars
05/19/2015
great recipe! My daughter is on a special diet and can't have dairy eggs gluten sugar & many more things...I was finally able toile her a dessert!! We used an egg replacement from the health food store. Will definitely make again delicious and fudgey. Maybe a little too sweet we may cut back a little on the agave next time! 4.5 stars!! Read More
(6)