Delicious brownies that are actually almost healthy for you!
Any variety of nut can be used in place of the walnuts, if desired.
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 MoreFlavor 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 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!
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.
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.
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!!!!
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.
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.
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 =)
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!
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!!
I was snowed in and had a crazy chocolate craving. All I had to work with at home was cocoa powder and almond flour, so this was perfect! The brownies came out so rich and delicious. I shared some with my neighbor and her son and they loved them too. Such a great recipe!
I've been in and out of low-carb for a while, but last night was off-plan and wanted a sweet treat that my husband could also eat (no wheat or rice, so typical gf-free flours don't work for him). I've had trouble getting almond flour to work in chocolate chip cookies, but this recipe was great. I made a half batch, used butter and white sugar and instead of nuts added some milk-chocolate chips that had been hanging out in the fridge. The texture was great, it was only a little grainy but not unpleasant. I'm hopeful that once I sub out for a low-carb sweetener that I can make these a staple, adding nuts and semi-sweet/dark choc chips. I did add some baking powder, just out of habit. Oh, I recommend the lower temp like others suggested. I used a non-stick loaf pan for my small serving on 300 deg for 25 minutes and they were perfect. And grease the pan, mine stuck.
A co-worker made these for my birthday. I am diabetic so she went out of her way to make something I could eat! these are dangerously delicious! I loved every bite!!!
I just made these and they are SO delicious! I had to use maple syrup as I was out of agave. I am a chocoholic and this is so yummy!
I doubled the recipe in a 9x13 pan; check them at 20-25 minutes. They were a little cakey and about 3/4 inch thick so I will try a smaller pan next time. I used darker cocoa, so I will probably through some frosting on them to sweeten them slightly. Yummy!
these are the most amazing brownies I have ever made! i personally like them better than regular brownies. I used a little bit of coconut flour and I added chopped dark chocolate balls!! so good
Enjoyed the outcome of these treats! Made with maple syrup and "enjoy life" chocolate chips instead of agave and walnuts.
Unfortunately, this recipe fell flat. The taste and texture were both way off. After slicing them, they couldn't be picked up without falling apart, despite waiting several hours before slicing. The taste was overwhelmingly coconut to the extent that it didn't taste like a brownie. I took this to a cookout and noone there liked it! The best thing said was "It's edible," with a shrug.
I made it but didn't like it at all tastes bitter and dry . i will never make it agaig
With the price of almond flour these days, you really don't want to screw these up! The only changes I made were to add 1 TBSP. of white sugar and 1/2 tsp. of salt. I prepared my 8x8 metal pan by cutting parchment paper for the bottom and greasing it and the sides of the pan thoroughly with coconut oil. Baked at 325 degrees for about 35 min. Cooled for 15 min. in pan before turning out on to a rack. They were AWESOME!!! Very moist, flavourful and chocolatey. Highly recommend (especially with whipped cream or vanilla ice cream topping).
I made these according to the recipe. The only change I made was using maple syrup instead of the agave nectar which I did not have. These were so bad that I had to toss them in the garbage. For one thing, they weren't sweet at all. And they also were very hard, not chewy or cake like at all. I went back and checked the recipe, thinking maybe I left something out but nope, I didn't.
Pretty good, not very sweet. I used maple syrup since I did have the other stuff and turned out good, baked a few minutes less than 30 minutes. I also topped with enjoy life chocolate chips. Frosted with non dairy gluten free fudge frosting. Was a big hit! It is very hard to find stuff for my two year old to eat. He is allergic to milk and wheat. Thank you!
love this recipe !!!! girls at work love it too! I prefer the dark chocolate cocoa and add some semi sweet chips!!!
Loved it even without nuts.. used maple syrup instead agave nectar..
Amazing!! We are brownie lovers and this recipe is perfection. Listened to other reviewers and cooked for 30 min at 300. The result was a fudge brownie more on the gooey side (just the way we like it!). I would definitely make this over regular brownies any day!
Nice and light. Though I subbed applesauce and some baking powder for one egg.. I just didn't have two eggs.
Loved this recipe, the almond flour gave this a wonderful flavor!! It is great for celiacs.
So, first of all I will say I made a few changes. I used mostly maple syrup as the sweetener, vegetable oil in place of coconut oil, and finely chopped pecans in place of the walnuts. I also baked it for just 25 minutes, because that's when it seemed done. Even though I let the brownies cool for a long time, over half an hour, they came out VERY crumbly. The taste is ok, it is missing salt, and if you like a fudgey brownie this isn't it. They are slightly less crumbly the next day.
This recipe is totally amazing!Moist inside and chewy outside.Not too sweet but has the good smell of coconut. Tastes great and so easy to made! Will do it again soon!
Very good healthy brownie. Not a 5 star compared to a ghiradelli boxed brownie or something like that... But these are much healthier! We enjoyed them and I don't feel bad giving them to my kids. We used maple syrup and then spread Lily's stevia chocolate chips on after they came out of the oven for a really good and easy frosting :)
I substituted agave with brown sugar and coconut oil with butter (because I don't have the 2 required ingredients on hand). It came out really soft! My son loves it.
My quarrel is with the recipe, which DOES NOT state whether the baking dish should be greased or not. This is a pretty serious omission for baked goods. However, the other thing that is very important with this recipe is that the almond flour should be finely ground. Bob's Red Mill is a good one; the one we bought at Costco not so much.
I have made these three times now. They are rich, moist and fudgy. I modified the recipe for my Mom, who is diabetic, and she was delighted. While I got used to it, I did not care for the taste of the agave nectar. For a double batch (which makes them much thicker in a 9x9 pan) I switched out the nectar for 2/3 cup of brown sugar and one and a half teaspoons of Sweetleaf Stevia. They were sensational!
Made this. Used Lily's stevia sweetened chocolate chips in place of walnuts as I didn't have any. I also doubled the recipe but did not double the agave as my husband bought agave syrup which seemed like it would be too sweet. Turned out just right.
Followed the directions with all of the listed ingredients but turned the heat down to 320 degree fahrenheit and placed the mix into 10 cup cake molds instead. Turned out GOOD! I was super nervous about them tasting yucky and gluten free obvious but they are delicious...if you like almonds. I will definitely make these again!
I wanted to use up some almond flour so I tried this recipe since the ingredients seem to be healthier than traditional brownie recipes. It came out a bit flat (about 3/4" tall) but very delicious though a bit sweet for my taste. Wondering whether some baking powder or soda would help it rise more? I followed the recipe except I used pecans instead of walnuts. The texture was very light and not as dense as using regular flour. I will probably make it again but will try using baking powder/soda and less agave.
Delicious lower carb brownie treat. It was rich and tasty, the coconut oil made it taste like a chocolate haystack from a candy store! I had to substitute for the agave syrup as I did not have it on hand. I used Splenda brown sugar and honey for 1/2 the required portions each. Could cut the honey down a bit as was a little too sweet. I used a Le Creuset casserole in lieu of a glass or metal pan (greased with coconut oil) and followed the suggestions to reduce the temp to 325 degree oven. It was delicious!
This is a great brownie recipe for people who are avoiding dairy and gluten, but aren't pretending to be Paleo: bring on the real sugar! I took the suggestion to bake for 30 min at 300. I did mine on convection, in a greased pan, and it came out perfect with a cakey texture. I imagine a more fudge-like consistency could be obtained with a lower, non-convection temp or shorter cooking time.
they turned out as thin as a cookie. but i still enjoyed it . very different. I would suggest to at least double the recipe
The flavor was good. I tried doubling the batch and cooking in a 9X13 though and I must have overcooked it because it was terribly dry. Since that's not a common problem in other reviews, I think it was an error on my part.
Loved this recipe, the almond flour gave this a wonderful flavor!! It is great for celiacs.
Here is my take on a recipe that has received 5 stars by many others. First, you have to like nuts. The almond flour and coconut oil are evident from the moment you take the first bite. So, one of my daughters had a strong negative reaction since she does not like nuts. Second, I used brown sugar instead of confectionary sugar. If anyone has an idea on how to substitute stevia, please share. I also lowered the temperature by 50 degrees and cooked 30 minutes, max. You have to monitor because it is easy to get flat brownies using this exact recipe. Best to make extra. Finally, I enjoyed this nutty brownie more than I can express. The walnuts were a great addition. Next time, I will double the recipe and share with friends. LOVE IT but I suspect the calorie load is big!
Per other reviews, I added 1/2 tsp baking powder and lowered oven to 300. The texture was nice - spongy and moist - but the taste to me was a little bitter and boring. There just wasn't the depth of flavor that would draw me to make these again.
Not bad. I reduced agave nectar by a little bit, and used applesauce instead of coconut oil. cooked at 300 for 37 minutes. Needed to use up some almond flour.
Delicious and didn't miss the flour! I used almond meal instead to add a more hearty texture and replaced the coconut oil with olive oil. I also took the advice of a previous reviewer on baking at 300 degrees for about 30 minutes. The brownie is not overly sweet and has a great moist consistency.
Very easy to make. Very tasty. Would definitely make this again! Nice texture very moist
These are good. I will definitely make them again. I didn't have honey or agave so I used brown sugar, I'm not a big fan of coconut oil so I substituted roasted walnut oil which was perfect with the chopped walnuts. I also took another reviewers suggestion and used 1/4 t baking powder. I'm in quarantine in Los Angeles so this was my Easter treat to myself!
Texture and flavour are different from the traditional brownies, but they are deliciously moist and flavourful! My husband, who has been craving for some of the 'good' stuff while losing weight, was thrilled to have these! I reduced the cocoa to 4 tbsp and lowered the temperature to 300 degrees, as suggested in other reviews, and it turned out just right. Would repeat this recipie many times!
Super moist and rich. My Glycemic stayed in a good range considering I nearly ate the whole thing. I used the 'Wholesome' brand organic raw blue Agave syrup. This recipe is a keeper.
I really liked these brownies! They were easy and tasty! However, I made them because my husband was told by his doctor today to only eat gluten-free foods. I wanted to show him that he is not missing out by having to go gluten-free. And, he did not like them, and neither did my mother; yes, it was an epic fail in their opinion. I usually eat a clean diet, so maybe that is why they tasted better to me. I am hoping his taste buds adjust.
This recipe came out great! It was super chocolaty, not too sweet and was super easy to make with clean healthy ingredients. My 4 year old loves them and loves to help me put it together. Thank you for this awesome recipe!
Agave nectar is really high in fructose (high glycemic index [GI]). I substituted with Lakanto (monkfruit/erythritol blend) sweetener instead. This sweetener blend is a really low GI prebiotic substitute that tastes great. Good texture especially when warm. Love that I can have a chocolatey treat without the sugar and the guilt (^.^) . It was OK, didn't trick me into thinking I had something rich.
I used honey instead of agave (same amount).
I followed the tips of the other comments baking it at 300° instead of 350°, but it took longer around 40min (or more), but that also might be because I wanted my brownie to be thick, so I used a 5"x9".
Tip: add the walnuts after you've mixed all the other ingredients!!!
It's good, but I think it's too coconutty for me :)
I made it exactly as directed. They were okay but not quite what I was looking for. I found the almond flour to be greasy and overall have an unpleasant texture. I did mildly enjoy it when paired with vanilla ice cream but not alone.
Great, but I changed a lot here! I substituted agave for a splash of maple syrup. Subbed the oil for melted butter. Subbed the coco powder for 1 cup of semisweet chocolate chips (melted in a double boiler). Then added chocolate chips and pecans to the final batter. I was afraid of not getting enough chocolate ?? They tasted great, but next time I'll add more chocolate chips at the end.
These had a deep chocolate flavor and were almost dry. I subbed almond oil for coconut oil and cooked them at 300º for 34 minutes. Next time I will reduce the cooking time.
If you’re eating gluten-free and sugar-free, these moist but crumbly brownies definitely satisfy a sweet tooth.
I finally found the PERFECT paleo brownie with a non-crumbly, moist consistency AND excellent flavor! Make exactly as written and you won't be disappointed!
I'm so impressed with these! They are really good and I was trying not to have high expectations. I did make some changes based on other reviews. I substituted honey for the agave (since I didn't have agave), left out the walnuts (didn't have those either), added 1/2 t of baking powder and sprinkled a few chocolate chips in. I baked it at 300 for 3 minutes and they are great. Wasn't sure if I would be able to serve them at a party, but I definitely can!!!
they turned out as thin as a cookie. but i still enjoyed it . very different. I would suggest to at least double the recipe
These were wonderful! I used only 4 TBS of the cocoa, since it's all I had, and I did add a pinch of salt. There was plenty of chocolate flavor, even with the reduced amount of cocoa. They were moist, and that hint of coconut flavor was lovely! Thanks for a terrific recipe! I will make these very often!
Loved it even without nuts.. used maple syrup instead agave nectar..
Three stars for a traditional brownie but five for gluten free. I had to substitute honey for agave but otherwise made as directed. The flavor is more sweet than chocolatey. If I make them again I will cut back on the honey and add chocolate chips for more chocolatey flavor. Also, I agree with another reviewer that these are fairly thin (about 1/2 inch high), but that didn't stop my son from liking these. These are the first gluten free baked good item I have made that he has liked.
I added 1C of semisweet chocolate chips and served with strawberries and fresh whipped cream. Delicious and gluten free!
This is the best GF treat ever! It is very easy to make and extremely satisfying. I did not add the walnuts and it was still amazing. I did add extra cocoa powder, though. Delicious! One of my favorites thus far.
