Unlike some gluten-free cakes and bakes, these brownies have a pleasant texture as well. The fact they are made with no refined sugars is an added bonus!
I have made other gluten free brownies and I thought these were pretty good. I followed the recipe, except for the coconut oil I used half vegetable oil and half butter with canola oil. I didn't want them overly sweet, so I subbed half the honey with coconut sugar. I added the optional walnuts and highly recommend that. I lined an 8" pan with heavy duty foil and sprayed with Baker Joy spray. The lifted right off the foil. I got 16 brownies. ty - 02 Sep 2016 (Review from Allrecipes US | Canada)
I used Swerve -about 1/3 cup plus a couple tablespoons as sweeter and they came out very well. Nice easy recipe turned out well and tasted good. - 26 Dec 2017 (Review from Allrecipes US | Canada)
Excellent recipe. The batter is super moist and if not, you likely forgot the eggs or coconut oil. I substituted about half of a cup of Truvia for the honey. This made the raw batter taste a little off but was delicious once baked. Also, I used a 8x8 glass dish and these were very " skinny" brownies. I would probably double the recipe next time. The baking times is accurate. Nice crispy/flaky top like wheat flour brownies. Give these a try. - 05 Aug 2017 (Review from Allrecipes US | Canada)