Delicious gluten free and dairy free brownies

    45 min

    Delicious brownies that are just that little bit more healthy for you! These chocolate brownies are made with ground almonds and use plant-based agave nectar instead of refined sugar. Coconut oil replaces butter. Use pine nuts or hazelnuts instead of walnuts if you prefer.

    79 people made this

    Serves: 8 

    • 100g ground almonds
    • 160ml agave nectar
    • 60g chopped walnuts
    • 2 eggs, beaten
    • 5 tablespoons cocoa powder
    • 60ml coconut oil, softened
    • 1 teaspoon vanilla extract

    Prep:10min  ›  Cook:30min  ›  Extra time:5min cooling  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil and vanilla extract together in a bowl; spread into an 20cm square baking tin or ceramic dish.
    3. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (57)


    I made these almost exactly to the recipe, (only substituting the agave for maple syrup as that's all I had). My Dad's completing "No Sugar February", but he was getting a little miffed about missing out on all my baking. I'd just like to thank Michelle for putting this recipe on here. It was fab to find something sugar free that didn't end up being a bran muffin or tea loaf.  -  20 Feb 2017


    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!  -  21 Apr 2015  (Review from Allrecipes US | Canada)


    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.  -  10 May 2015  (Review from Allrecipes US | Canada)