Reviewed: Mar. 11, 2013

This is DELICIOUS! Some of my favorite brownies, gluten-free or not (I was diagnosed with Celiac's at 21, and still remember the taste of those delicious Betty Crocker brownies... mmm). I only had baking chocolate, so I had to alter the recipe a little, by adding more sugar (and more sugar --> a little almond milk to adjust consistency). Soooo, so good, though. I'll be making this time and time again...

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Reviewer:

indigoplatypus

Cooking Level: Intermediate

Reviewed: Mar. 10, 2013

I would give 3.5 stars but unable to do so here. The flavor is good. It is probably me, but I don't care for brownies with almond flour. This is about the 3rd gluten-free brownie recipe I have tried with almond flour/almond meal. It makes them a little too heavy with an undesirable texture. I wish I would have caught on to the other reviews before I made these. Other reviewers recommended using almond butter in place of almond flour - guess I will try that someday... I have also made gluten-free brownies (different recipe) with coconut flour and the texture was much better.

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Reviewer:

BakerBee

Cooking Level: Intermediate

Home Town: Santa Monica, California, USA

Living In: Long Beach, California, USA

Reviewed: Mar. 6, 2013

YUM!! Definitely doesn't taste GF! I took the recommendation from a previous review and substituted almond butter for almond meal. I also used coconut sugar instead of white sugar. It's so good!! Will absolutely make it again!!! Thanks for sharing the recipe!!!

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Reviewer:

redekora

Reviewed: Feb. 10, 2013

Amazing! Great taste and texture - my first attempt at gluten free baking and you would never think they were anything other than delicious. Hoping Ghirardelli alos has a GF chocolate chip cookie recipe!

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Reviewer:

accordionprincess

Reviewed: Feb. 3, 2013

This was great. I used Almond Meal from Trader Joe's. I only had salted butter - so I just skipped the salt. I used semi-sweet Chocolate Chips and only added 1/2 cup sugar. I love the simple ingredients.

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Reviewer:

Heidi

Home Town: Bountiful, Utah, USA

Living In: Farmington Hills, Michigan, USA

Reviewed: Dec. 3, 2012

Subbed almond flour for whole almonds at the amount suggested for convenience. We don't eat gluten free normally, but needed a GF recipe for a meal I made for a friend. These have become our favorite, go to recipe for brownies. On their own the are excellent, but paired with some vanilla ice cream and chocolate syrup - DIVINE!

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Jenfire

Reviewed: Nov. 19, 2012

These are definitely a very fudgy brownie! The flavor is good and anyone would like them. With a strong blender like a vitamix it is easy to blend your own almonds. Just make sure to only blend the rice in the grain container, with this machine, or buy it already ground. It needs to be a flour consistency. Partially ground will affect the texture. I added the optional walnuts and they were good in them. These are gluten free, but not low calorie or low saturated fat. Anyone on a gluten free diet would be very pleased with them though, I believe.

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Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 15, 2012

Gooey delicious! I used salted butter instead of adding salt. I substituted coconut sugar for the sugar and used I did use almond flour and omitted adding the whole nuts. I'm glad as I love the creamy gooey texture. very satisfying and not too sweet. I made them in a glass dish with parchment and had to cook them an extra few minutes. I removed them as soon as the sides started cracking. center still a bit soft. YUM!

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rosglassworld

Reviewed: Nov. 3, 2012

Here is the finished product!!! I made these twice for lactose intolerant and gluten allergy friends. These were my substitutions: 1. 4-5 tbsp's of applesauce plus 1 tbsp of olive oil 2. Replaced the Ghirardelli chocolate chips with Enjoy Life gluten, dairy and soy free chocolate mini chips (sold at Target) 3. 4 tbsp's almond butter instead of whole almonds. 4. Sweet Rice flour instead of brown rice flour (asian supermarket) Since I substituted almond butter for the whole almonds, I incorporated it right after I added the eggs to the chocolate mixture since it didn't seem logical to mix it in with the flour. The texture was no longer grainy as it was the first time I made them. Once everything was done, I spooned 2 tbsp's of the batter into foil cupcake tins, garnished with berries and cinnamon sugar! My friends loved it. :)

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Reviewer:

Berrybaker

Cooking Level: Beginning

Reviewed: Oct. 28, 2012

This is by far the best gluten free brownie recipe I've found! I used 2/3 cup almond flour and 1/2 cup milk choc chips and 1/2 cup bittersweet choc chips. I had to bake mine at least ten min longer though. I used a glass baking dish and also melted the butter and choc in the microwave. I also reduced the salt - the first time I made them, some bites were salty. Love the cracked top!

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