About this recipe: 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)
This came out quite crumbly. Not sure if it's because I only had ? cup of honey, maybe I should have added something else? Another egg, more almond flour? Had to add another 10 minutes to the 20 I originally baked them at. - 05 Apr 2017 (Review from Allrecipes US | Canada)
Just loved it!! I didn't have honey, so I used 1/3 cup xylitol granules. Also I have Black Cocoa from King Arthur and I used 1 T of it and 4 of the regular cocoa. Extra richness! - 03 Apr 2017 (Review from Allrecipes US | Canada)