Almond Flour Brownies Recipe

I've been experimenting with low-carb diets on and off, and last night I wanted a sweet treat that my husband, who cannot have wheat or rice, could also enjoy. Traditional gluten-free flours don't work for him, so I decided to try out a new almond flour chocolate chip cookie recipe. Usually, almond flour doesn't give me the texture I want in cookies, but this recipe turned out great. I made a half batch with butter and white sugar, and instead of nuts, I used milk chocolate chips that I had on hand. The cookies had a fantastic texture, slightly grainy but not in a bad way. I plan to replace the sugar with a low-carb sweetener and make these cookies a regular in our household, adding nuts and semi-sweet or dark chocolate chips in the future. I also added a bit of baking powder out of habit. Following others' advice, I baked them at a lower temperature - 300°F in a non-stick loaf pan for 25 minutes - and they came out perfect. Just remember to grease the pan to avoid sticking. Highly recommend trying this recipe!

Absolutely loved these brownies! After reading some other reviews, I made a few adjustments. I swapped out agave for honey and added 1/2 teaspoon of baking powder to achieve a more cake-like texture. My brownies rose to about 1 1/2 inches, and I baked them at 300F for 33 minutes. Opted for refined coconut oil over unrefined for a more neutral taste. The flavor is incredibly rich and delightful! The texture was a tad greasy and super moist, so next time, I might reduce the amount of coconut oil when I make them again.

Great recipe, but I made several changes! I replaced agave with a bit of maple syrup, swapped the oil for melted butter, and used 1 cup of semisweet chocolate chips instead of cocoa powder (melted in a double boiler). I also added extra chocolate chips and pecans to the batter. Although they tasted delicious, I felt like I could have used more chocolate chips, so next time I'll add even more at the end.

I have baked this recipe three times already. These brownies turn out rich, moist, and incredibly fudgy. I made some adjustments to the recipe to suit my diabetic mom, and she absolutely loved them. Personally, I found the taste of agave nectar not to my liking, but after swapping it for 2/3 cup of brown sugar and 1 1/2 teaspoons of Sweetleaf Stevia in a double batch (making them thicker in a 9x9 pan), they turned out absolutely sensational!

Given the current high cost of almond flour, it's crucial not to make any mistakes with this recipe! I followed the recipe closely, only adding 1 tablespoon of white sugar and 1/2 teaspoon of salt. To prepare, I lined my 8x8 metal pan with parchment paper at the bottom and greased it well with coconut oil on the sides. Baked at 325 degrees for approximately 35 minutes, then let it cool in the pan for 15 minutes before transferring it onto a rack. The result was simply fantastic! The brownies turned out incredibly moist, flavorful, and packed with chocolate goodness. I highly recommend trying them, especially with a dollop of whipped cream or a scoop of vanilla ice cream on top.

These brownies are fantastic, with a rich and fudgy texture. I didn't have almond flour on hand, so I substituted with toasted hazelnut flour and adjusted the baking temperature based on a tip from Buckwheat Queen. The hazelnut flour gives them a delicious Nutella-like flavor that my son adores. I will definitely be making these again and experimenting with other nut flours. They make a great base for customization, and I think adding chocolate chips on top before baking would be a tasty addition.

These turned out delicious! I will absolutely be making them again. I didn't have honey or agave on hand, so I opted for brown sugar instead. As I'm not particularly fond of coconut oil, I swapped it out for roasted walnut oil, which paired beautifully with the chopped walnuts. Following another reviewer's advice, I added 1/4 teaspoon of baking powder. Being in quarantine in Los Angeles, this became my special Easter treat to enjoy!

The texture and flavor of these brownies are unique compared to traditional ones, but they are incredibly moist and flavorful! My husband, who has been craving some indulgent treats while watching his weight, was absolutely delighted with these brownies! Following advice from other reviews, I reduced the cocoa to 4 tablespoons and lowered the baking temperature to 300 degrees, which yielded perfect results. I will definitely be making this recipe again and again!

I made these brownies yesterday and mostly stuck to the original recipe, but added 1/2 tsp of baking powder based on reviews. I used monk fruit sweetener and added chopped pecans (though walnuts would have been a better choice). The batter was quite crumbly, so I mixed in 1/4 cup of sour cream. I also whipped up a ganache for the frosting. Baked for 50 minutes at 300 degrees, the brownies turned out rich and chocolaty, especially with the ganache. They were a hit and I'll definitely be making them again.

I substituted agave for maple syrup and omitted the nuts, but followed the recipe instructions precisely. The brownies turned out fantastic - full of rich flavor, moist, and delightful - all thanks to the well-written and straightforward recipe.

Great texture and taste, although I may consider adding more cocoa next time. I prefer a richer chocolate flavor.

I made these brownies yesterday and mostly followed the recipe, but added 1/2 tsp of baking powder based on reviews. I used monk fruit as a sweetener and added chopped pecans (walnuts would have been better). The batter was crumbly, so I added 1/4 cup of sour cream. I made ganache for the frosting and baked for 50 minutes at 300 degrees. The brownies had a rich chocolate flavor, especially with the ganache. I will definitely make them again.

I experimented with this recipe by substituting honey for agave and throwing in some chocolate chips. It's a great choice for baking with almond flour and staying gluten-free. While it's not terrible if you're in need of something sweet without the heavy sugar and gluten, I do wish it had a stronger chocolate flavor or was more moist.

I really enjoyed it! The change to using allulose instead of agave sweetener was a great choice.

I substituted honey for agave in this recipe and followed the advice from other reviewers to bake the brownies at 300°F instead of 350°F. It did take longer, around 40 minutes or more, but I also used a smaller pan (5"x9") to achieve a thicker brownie. A tip for future bakers: add the walnuts after mixing all the other ingredients! The brownie turned out good, but personally, I found it to be too coconut-flavored for my taste :)

The flavor was excellent, but unfortunately, they did not rise due to the absence of baking powder/soda.

Rating: 4 stars I gave this recipe three stars for a regular brownie but five stars for the gluten-free version. I had to use honey instead of agave, but followed the rest of the instructions. The taste leaned more towards sweet rather than chocolaty. If I decide to make these again, I will reduce the amount of honey and add chocolate chips for a richer chocolate flavor. Like another reviewer noted, these brownies are a bit thin (about 1/2 inch tall), but that didn't bother my son, who actually enjoyed them. These are the first gluten-free baked goods I've made that he has actually liked.

This is hands down the best gluten-free treat I have ever tried! It is super simple to make and incredibly satisfying. Even without the walnuts, it was absolutely delicious. I decided to throw in some extra cocoa powder and it was just perfect! Definitely one of my top favorites so far.