Paleo Fudge Brownies
These Paleo Fudge Brownies are a guilt-free indulgence! Rich, fudgy, and made with wholesome ingredients, they satisfy your sweet tooth without compromise.
Equipment
- Mixing Bowl
- Measuring Cups
- Spatula
- 9x9-inch baking pan
- Parchment paper (optional)
Ingredients
For the Brownies:
- 2 cups overly ripe bananas (mashed, about 4 large)
- 1 cup natural almond butter
- 1/4 cup almond flour or almond meal
- 1/2 cup cocoa powder
- 1/2 cup paleo-friendly chocolate chips (optional)
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Line your 9x9 inch baking pan with parchment paper or grease it lightly with coconut oil.
- In a medium mixing bowl, mash the overly ripe bananas until smooth.
- Add the natural almond butter to the mashed bananas and stir until well combined.
- In a separate bowl, whisk together the almond flour and cocoa powder.
- Gradually add the dry ingredients to the banana and almond butter mixture and stir until well combined. Fold in chocolate chips if using.
- Transfer the brownie batter into the prepared baking pan and smooth it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the brownies to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- Once cooled, cut into squares and enjoy!
Notes
- Choose high-quality almond butter for the best flavor.
- Store brownies in an airtight container at room temperature for up to 3 days.
- For nut-free, substitute almond butter with sunflower seed butter.