Paleo Peach Walnut Brownies

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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




  1. Preheat your oven to 350 degrees now. Don’t you hate when you forget? I do.
  2. 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?
  3. Now add the rest of your ingredients and mix thoroughly.
  4. Add the batter to an 8 x 8 baking dish.
  5. 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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PaleOMG Peach Walnut Brownies


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


21 thoughts on “Paleo Peach Walnut Brownies”

  1. I don't even remember how I came across your blog but it is by far my favorite! I check it every day hoping you have a new entry because I totally get your sense of humor and it pretty much makes my day…and I love to eat!!! So thank you for the laughs and the awesome recipes and good luck with the no fruit for a month…I don't know if I could do that.


  2. Thank you so much for checking out my blog Sierra and thank you for writing me a comment. You have no idea how much i appreciate it! Sorry I don't have new blog posts daily, I'll try my best. But when I'm blogging daily, it means i'm eating WAY more than i need to. All in the name of blogging. My weight gain is for making your day better. Just remember that.

  3. Oooh this recipe looks so good!! Did you use yellow peach or white ones or it doesn't matter? I don't have Enjoy Life Chocolate chips, are they already sweetened? Btw love your humor on your posts! 🙂

  4. Ok, these sound good & moist. ;), but really, really sweet! How about puree'ing the peaches and leaving out the honey & agave nectar! Now that would make for a peachy brownie!

  5. Jos I used yellow but either would work!! Enjoy Life are already sweetened!

    Rebecca, have you seen the size of my butt? Prob not. Lucky. I obviously LOVE sweets a bit too much. But your suggestion sounds amazing, maybe I will try that for the next batch for our gym. Now I'm just hungry.

  6. Chrissy Brown Photography

    I have to make these ASAP. I just don't have any peaches. Dang it! Grocery shopping tomorrow…and I know exactly what you mean, that it sucks to not get any brownies- I made some AMAZING pumpkin cake bars with cinnamon icing (recipe a la Health-Bent) and I gave them to the people at my church for the fall festival…once I set them on the table and realized what I was about to do, I almost took them back to my car. hahahah However, I did lick the spatula. & cut myself a little piece…so it wasn't THAT bad. 🙂

  7. Just made these but used honey instead of agave syrup and omitted peaches (can’t find them where I am now). Mine took a lot longer to bake, about 30 minutes. They are so good! Glad I found this recipe.

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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! – cheers & keep on paleo-ing!

  13. 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! 🙂

  14. 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.

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