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)
Followed the recipe exactly, and these are fantastic! Unsure as to what others did wrong, as these were moist and delicious. Would go perfectly with vanilla ice cream! Cake pan size was awkward tho, and I baked in what I had which was a typical square 9x9 cake pan. They were perfect after the full 25 minutes. Will definitely make these again and again! - 15 May 2017 (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)