You want to know something that sucks really bad? Making peach brownies, scooping out the batter, baking them, cutting them, taking pictures of them, and then giving them to other people. Why does this suck? Because I’m a selfish only child who doesn’t like to share? Maybe. But it sucks way more because I literally can’t even taste them. I can’t lick the spoon. I can’t lick the bowl and get a chocolate stain on my forehead. That sounded weird. And I can’t lick the knife AND fork that I cut the brownies with. All because these little bitch brownies have peaches in them. And I’m not eating fruit this month. Stupid. My lord, I sound upset. I’m actually not. I just ate the crap out of 2 heads of broccoli. I really like broccoli. It may be my favorite vegetable, other than sauteed onions of course, but that’s a given. No fruit, all in the name of science. Call me Julio the scientist. Kidding, don’t call me that.
Anyways, I have been experimenting with paleo brownies lately. It just seemed like a good idea to put peaches in them especially since our pallets must stay fructose free this month. Peaches are moist. I love that word. Most people don’t. Moist peaches = moist brownies = happy paleo people. Makes sense.
Paleo Peach Walnut Brownies
Ingredients
- 1 cup Enjoy Life chocolate chips or Dark Chocolate Chips
- 1/4 cup coconut flour
- 1/4 cup honey
- 1/4 cup agave nectar
- 1/4 cup coconut oil (or grapeseed works well)
- 1/4 cup unsweetened shredded coconut
- 2 eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1/2 cup chopped walnuts (or other nut)
- 1–2 peaches, pitted and diced
Instructions
- Preheat your oven to 350 degrees now. Don’t you hate when you forget? I do.
- First you’re going to need to melt the chocolate. I did it the easy way, microwave. It’s caveman like. Put the chocolate chips in a large mixing bowl, threw it in the microwave and let it cook for about 30 seconds, mix and reheat if it needs longer. Just don’t burn the sh*t ok?
- Now add the rest of your ingredients and mix thoroughly.
- Add the batter to an 8 x 8 baking dish.
- Bake for 12-20 minutes. I know, big time frame, I get it, I suck. (so many commas) But it has seriously been different every time. Just use the toothpick test.
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Am thinking of making these for a Derby party tomorrow – a friend and her daughter have switched to Paleo and I don’t want them to be left out. Possibly going to substitute blueberries for peaches.
Making these right now with a few subs. I think I may not have added enough coconut flour. We’re passing the 22 minute mark for bake time, but they look yummy!
I bought a 20 lb box of peaches from our food co-op which I picked up on Saturday. I didn’t know WHAT to do with them and frantically searched for peach recipes. When I saw “peach” and “brownie” together, that made the cut! I made them today for after dinner tonight. They had been sitting there, taunting me to take a taste… I finally caved. OH MY GOODNESS! Can we say delectable!?? Thank you for sharing! LOVE it! Too bad I have to share it with the other 3 in my family! HA! 🙂 You are a food genius!
Mine also took longer than 20 minutes. When I hit 30 minutes, I increased the temperature by 15 degrees and cooked another 5-7 minutes.
Just wondering, why were you off fruit for a month?
Did a sugar detox to see how it affected my body
I had a challenge to make and this recipe was the perfect ending to my meal! I’ll definitely keep checking your blog for more ideas in the future!
Ours is launching in the next day or so – check it out if you can! biteintothis.com – cheers & keep on paleo-ing!
I have 2 peaches on hand and wanted to make dessert rather than peel them and drizzle with honey and cinnamon (yet again), so I did a search for peaches on your website to find these babies! We pretty much live on your recipes these days (just bought your third cookbook), so I can’t wait to make them tonight to enjoy while watching the Olympics- and glad I already have all the ingredients. So thankful for your yummy food and for sharing it with us! We feel and eat SO much better thanks to you! 🙂
awesome!! hope you love this recipe!
Juli… I haven’t made this yet (IT LOOKS FABULOUS)… One of the reasons, I suspect, the time on the recipe is different every time has to do with the H2O (water) content of the peaches. Even in store purchased fruit the water content can vary tremendously. I have a tree, and in the past I have found I need to pick the fruit somewhat green and hard in order to incorporate into a baked product. By the time the fruit is ripened on the tree, it usually has way too much water content (and pectin) to set in a baked product… unless you add more flour and reduce fruit / oil a little. I got the double whammy problem of being a mile above sea level. If folks are using fresh peaches, especially farmer market sourced fruit, I’d recommend they be put in a strainer for a few hours before you bake to remove some of the excess moisture that will gravitate out.