Paleo Peach Walnut Brownies
Indulgent yet health-conscious brownies made with almond flour, coconut oil, ripe peaches, and walnuts for a fudgy dessert that satisfies your sweet tooth.
Ingredients
Dry Ingredients
- 1 cup almond flour, packed and leveled
- 1/3 cup tapioca starch or arrowroot starch
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon (optional) for warmth
Wet Ingredients
- 2 large eggs, room temperature Use room temperature eggs for best results.
- 1/2 cup coconut sugar
- 3 tablespoons pure maple syrup
- 1/3 cup melted coconut oil, slightly cooled Allow to cool slightly before adding.
- 2 teaspoons vanilla extract
Mix-Ins
- 1 heaping cup diced ripe peaches, patted dry Reduce moisture content by patting dry.
- 1/2 cup chopped walnuts, lightly toasted
Instructions
Preparation
- Preheat your oven to 350 F. Line an 8x8 inch pan with parchment so the edges hang over for easy lifting.
- In a bowl, whisk together almond flour, tapioca starch, cocoa powder, baking soda, salt, and cinnamon until no clumps remain.
- In another bowl, whisk together eggs, coconut sugar, maple syrup, melted coconut oil, and vanilla until glossy and smooth.
- Pour the wet mixture into the dry and stir just until combined. The batter will be thick and shiny.
- Gently fold in the diced peaches and walnuts, reserving a small handful to sprinkle on top.
- Spread the batter into the pan, smoothing the top. Sprinkle on the reserved peaches and nuts.
Baking
- Bake for 22 to 28 minutes, until the center looks set and a toothpick comes out with moist crumbs. Do not overbake.
- Cool in the pan for at least 30 minutes before lifting out and slicing.
Notes
If your peaches are super juicy, pat them dry with a paper towel to ensure they don't water down the batter. Chill the baked slab for 20 minutes before cutting for clean edges.