Paleo Fudge Brownies
Disclaimer: I’ve never had a brownie I didn’t like.
…well, let me rephrase: I’ve never had a brownie I didn’t eat, but there are brownies that weren’t my favorite.
I will never understand someone who prefers a cakier brownie. There’s something rich and decadent about a fudgey brownie that’s both chewy and slightly sticky with a shiny top. No one would ever guess that these paleo fudge brownies are made without grains, dairy, and refined sugar. Even better, this is a different way to utilize brown bananas because I’d take brownies over banana bread anyday (except if you make Buttermilk Banana Bread).
What makes these brownies paleo?
The paleo diet consists of foods that were present in the geological past during the Paleolithic Era. Ingredients like enriched bleached wheat flour, granulated sugar, and artificial flavors were not naturally available for our ancestors' use, so boxed brownie mix isn’t paleo.
Tahini, made from ground sesame seeds, is rich in healthy fats, replaces oil in traditional brownie recipes.
Maple syrup and coconut sugar are natural, unrefined sweeteners.
Although eggs are eaten on the paleo diet, bananas bind the batter and make the brownies vegan.
Cacao powder and cocoa powder can be used in place of one another in recipes. Cocoa powder is typically processed at a much higher temperature compared to cacao powder.
If you choose to add chocolate chips, which is non-negotiable, make sure that your chocolate chips are paleo-compliant: dairy-free, unsweetened, or sweetened with coconut sugar.
Are these “banana brownies?”
No. No, no, no. Bananas are used in this recipe as a substitute for eggs while also acting as both a natural sweetener and a textural aid. There isn’t a strong banana taste because the cacao powder and chocolate chips make the chocolate flavor dominant. You want to make sure that you mash the bananas into a puree because you don’t want a chunk of banana when you bite into a brownie.
How long do Paleo Fudge Brownies last?
These brownies will last about 3-5 days at room temperature, but about one week if kept in the fridge. These can be frozen, although I have not tried freezing them.
1. Preheat oven to 350°F. Line an 8” x 8” pan with parchment paper and set aside.
2. In a medium bowl, whisk together tahini, mashed banana, maple syrup, coconut sugar, and vanilla extract until smooth.
3. To the wet ingredients, add coconut flour, baking soda, cacao powder, and sea salt. Switch to a rubber spatula to fold the dry into the wet to combine well. It will be relatively thick.
4. Fold in chocolate chips.
5. Pour batter into your prepare pan and bake for 20 to 24 minutes until a toothpick comes out clean with a couple of crumbs.
