Banana Almond Flour Cocoa Brownies

These brownies look indulgent… but they’re made with clean ingredients your body will thank you for.

These banana almond flour brownies are rich, fudgy, naturally sweet, and made with all-natural ingredients only. Perfect for clean eating without sacrificing flavor, they’re packed with wholesome goodness to help support your immune system while satisfying every chocolate craving. Real ingredients. Real flavor. No guilt.

 

Ingredients

1 cup of banana almond flour

1 cup of cocoa almond flour

2 tsp of baking of baking powder

½ tsp of salt

2 eggs

4tbsp of agave

2 tsp of vanilla extract

½ cup of dark chocolate chips – I like Bake Believe or Lily’s

Directions

1.      Preheat your oven to 350 degrees. Line your baking pan with parchment paper of use a silicone pan.

2.      Divide all your ingredients in half. You are going to make a banana almond flour batch and a coco almond flour batch.

3.      Whisk half your dry ingredient in two separate bowls: almond flours, baking powder, and salt.

4.      Whisk half your wet into two separate bowls: eggs, vanilla extract, and agave. 

5.      Combine your wet to dry. Keeping the banana almond flour batch still separate from your cocoa almond flour batch.

6.      Fold in both bowls your chocolate chips which will be ¼ each.

7.      Now, pour your banana almond flour batch in your baking pan and then your cocoa almond flour batch. Use a fork to swirl together (combine) but not too much.

8.      Bake for 22-25 minutes.

9.      When done, remove and let cool.

Enjoy!   

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.