FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
{Note from Jessica: Today’s post is shared by my sweet friend, Raia, author of Raia’s Recipes. Raia is a homeschooling, stay-at-home mom of five crazy kids. After the birth of her third child, she was diagnosed with celiac disease. This discovery turned her bread and pasta-filled life upside down and set her on a mission to find out what healthy meant for her family. Aspiring to encourage other moms, she started her blog filled with simple, easy, healthy dishes. Stop by Raia’s Recipes to get plenty of real food, gluten-free recipes and much more!}
These Death by Chocolate Blender Brownies are undoubtedly one of the richest things I’ve ever made. They’re not for the faint-of-chocolate-heart! Dark and fudgy, and sweetened with only fruit and honey, they’re the perfect thing if you’re craving chocolate!
It’s no secret that I’m a chocolate lover. Breakfast, lunch, dinner, dessert, snacks… any time of day is a good time for chocolate! And the darker the better, if you ask me.
Even so, in all my chocolate love I can only eat two of these beauties – and I can usually down half a pan of “regular” brownies!
For those of you fellow chocolate-lovers out there – especially dark chocolate lovers – these are for you. Not only are they dangerously delicious, but they’re also super easy to make: Throw everything in the blender, pour it in a pan, and bake!
Now you can have death by chocolate whenever often you get the craving.
If you just happen to be in need of some new ways to include chocolate in your diet, here are some of my other favorites. 🙂
- Chocolate Banana Crepes
- Spiced Dark Chocolate Cake
- Browned Butter Chocolates
- Sweet Potato Chocolate Pudding
- Quick Fix Dark Hot Chocolate “Shots”
Delicious Obsessions Trusted Product Recommendations for Death by Chocolate Blender Brownies (+ coupons and freebies!)
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
- Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂
Death by Chocolate Blender Brownies :: Gluten-Free, Grain-Free, Dairy-Free
These Death by Chocolate Blender Brownies are undoubtedly one of the richest things I've ever made. They're not for the faint-of-chocolate-heart! Dark and fudgy, and sweetened with only fruit and honey, they're the perfect thing if you're craving chocolate!
Ingredients
- 1 cup mashed banana (about 2)
- 2 eggs
- 2 tsp. vanilla extract
- 2 tbsp. coconut milk
- 1/2 cup dairy-free chocolate chips (see note below)
- 1 cup cocoa powder
- 1/4 cup raw honey
- 1/2 tsp. baking soda
Instructions
- Preheat oven to 355 and grease a 9x9 inch baking dish.
- Place everything in the blender, except baking soda and puree until smooth.
- Pulse in baking soda and spread batter into prepared dish.
- Bake for 25-30 minutes, or until a knife comes out clean.
- Let cool for about 10 minutes before removing.
Notes
Depending on the type of chocolate chips you use, there can be a lot of added sugar in them. I prefer to use Lily's brand chocolate chips which are only sweetened with stevia and erythritol. Some people have told me they have used an unsweetened dark chocolate bar that has been chopped in place of chocolate chips and then added a little extra stevia or sweetener of their choice to off-set it. Feel free to adjust however suits you!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 43mgSodium: 23mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home
Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
If so, then I have the PERFECT resource for you today.
I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.
So, what’s a gal to do?
Master the art of making her own ice cream at home, that’s what!
And create I did and The Splendid Scoop and Other Frozen Treats eBook was born! This is one of my best-selling eBooks because I arm you with everything you need to make your own perfect ice cream (or other frozen treats) at home any time you want.
And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.
Oh, and I also have made the recipes allergen-friendly and even adaptable for stricter healing diets (like the AIP).
So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.
No more!
If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).
Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.
Have you ever made these in mini muffin tins? I now bake nearly everything in them because they are already portion sized!!! I’m going to try this in my tins…..
Hi Pam – I have not tried it that way, but I don’t see why they wouldn’t work. They may be a little fudgy, but oh so good! 🙂
Made them tonight! WOW! They are delicious! And very fudgy! I think I needed to bake them a little longer and also grease the tins (the brownies actually don’t have any oil in them so this is really needed) but my tins are non stick so they came out – just a little mangled. I also used my food processor and I think it worked well. I’m dying to add just a TBL of gluten free flour to them to firm them up just a tad….I have more bananas so I may give it a try! Seriously this is delicious! I tried the chunky monkey cookies and they were awful – but this I can even eat the batter….
Awesome! So glad you liked them! We made them this week as well (with carob since I can’t have chocolate) and they were amazing! 🙂
These just look SOOOO delicious! I have decided to make these for my birthday “cake” tomorrow. Can’t wait to try them! They are GAPS legal, too! 🙂
Awesome! Happy birthday! I hope you love them! 🙂
Jessica Espinoza thank you for your comment. My son is allergic to chocolate. I adore it. I’m always looking for something to make for him that’s equivalent to our brownies. I can make a carob batch for him and a batch for the rest of us.
Hi Cynthia! I thought they turned out AMAZING! I really hope you guys like them! 🙂
These look delicious! Are they banana-tasting all?
Hi Kathy – They do have a hint of banana flavor. I just made them the other day, but had to use carob instead of cocoa since I can’t tolerate chocolate in any form. It may be that the carob is not as strong as the cocoa and doesn’t mask the banana flavor. I don’t mind the banana flavor at all though and it wasn’t overpowering to me. Hope that helps! 🙂
Do the brownies taste banana-y? I want to make these, but also want to give my kids a heads up. Having said that, i’m okay if they decide i should eat them all =D
LOL! 😉 They do have a hint of banana flavor. I just made them the other day, but had to use carob instead of cocoa since I can’t tolerate chocolate in any form. It may be that the carob is not as strong as the cocoa and doesn’t mask the banana flavor. I don’t mind the banana flavor at all though and it wasn’t overpowering to me. Hope you guys (or just you) enjoy! 🙂
Yummy!!! However, these are a little on the bitter side. Is there a way to incorporate more coconut milk for a less bitter version? I love the dark chocolate, but my son is a milk chocolate fan, and he does like these, I would like to offer him a more “milky” option though.
Thanks.
Hi Janet – It depends on the type of cocoa you use. Some are much more bitter than others. If the type you’re using is too bitter, then I would cut back on the cocoa just a tad. Maybe try 3/4 cup of cocoa to start. If the batter is too thin, you could add 2-3 tsp. of coconut flour to help soak up a tad of the moisture. Hope that helps!
Do you have a source for Paleo chocolate chips? Enjoy Life ones are great for special diets, but ack! Sugar 🙁
Stephanie – The Enjoy Life ones are the cleanest paleo chips around. There are no brands on the market that are made without sugar! Sorry!
Here’s a sugar-free chocolate chip recipe: http://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
Love Adrienne’s recipe! She and I are good friends, so thanks for sharing! 🙂
Hi Stephanie! I too needed sugar free chocolate chips. I found the brand Pascha, they are free from absolutely everything. 100% unsweetened chocolate. Look on vitacost.com or Amazon. =)
Does Lilys make chocolate chips?
Yes! Stevia sweetened.
If you want to avoid sugar, Lily’s, Krisda, and LC Foods all make chocolate chips sweetened with erythritol, inulin, and stevia.
Hi Pat! I just discovered Lily’s the other day! I have not seen the other two brands. They may not be available here. Thank you for the recommendation! 🙂
These look delicious, and I love that they’re lower in added sweeteners than your typical brownies (and no nuts!), I’m sold! Definitely going to have to try these out soon. Thanks!
Hope you enjoy Lauren! 🙂
Unbelievably delicious and I love that I don’t have to use coconut or almond flour like my other paleo brownie recipes!!! These were a hit, super moist and super easy! Thank you.
Awesome Normalee! So glad you guys liked them! This has quickly become one of our favorite recipes. I have to use carob instead of cocoa, but they are still delicious! 🙂
I just got these out of the oven. It’s more like a small cake than a brownie to me. The recipe doesn’t say what type of chocolate chips–milk or semi-sweet– and it also said 355 degree oven, which I have never heard of that, so I set the temp at 350. I love to make brownies. They were very easy and fast to make. I will be honest, these are not my favorite. Healthy alternative, yes, but a bit disappointing.
Hi Michelle – Sorry the recipe didn’t turn out as you expected! You could use any type of chocolate chip in this recipe. We’ve made it several times and it always comes out great. Most ovens can be set to any temperature between 170 and 500. My oven is digital, and goes in 5 degree increments, but even with a knob you’d be able to get pretty close to that. Thanks for stopping by!
I’m dying to make these tonight! But what does “Pulse in” baking soda mean? I tried to google that expression but couldn’t find an answer.
Hi Michelle – You would simply add the ingredient a little at a time while using the “pulse” button on your blender! Hope that helps! 🙂
can I use maple syrup instead of honey? i prefer the taste.
Yes! That will work just fine! 🙂
I can hardly wait to make them tomorrow. I just happen to have bought the ingredients today. I’m with you on the darker the richer the better on chocolate.looking forward to tomorrow!
Hope you enjoy Carnetta! 🙂
What would be a good substitute for the bananas?
Hi Taylor – There really isn’t a perfect sub for the bananas, but you could maybe try using pumpkin or some sort of pureed squash. It will change the flavor though. Hope it works well! 🙂
Do we need to put the coconut milk in the fridge overnight before making these, or just straight off the shelf in all its liquid goodness form?
Hi there! No need to chill first. You can just use it straight off the shelf! 🙂
Hey,
If you don’t want the honey, do you think it would work with crushed up dates?? Maybe add a little water to make it more like honey?
Thanks
Hi Judi – Yes, I think that would work. With some water, it would be like a paste, which should be just fine. 🙂
Would it be ok to use almond milk instead of coconut? I am allergic to coconuts 🙁
Hi there! Yes, that should be just fine!
Can’t wait to try these!! I’m trying to stick to a certain number of calories a day, so I was wondering if you had the nutrition information on these? Thank you!!
Hi Michelle – I don’t provide nutrition info on my recipes but there are a number of sites you could use. This one seems to be one of the most popular: http://www.myfitnesspal.com/recipe/calculator
Hi! Thank you so much for this recipe! I normally don’t take the time to post a comment on each recipe I’ve tried but I must say this is by far the best paleoish brownie recipe I’ve tried. Would I be able to sub apple sauce for the bananas? Have you tried that? I love how moist the bananas make it but I try not to have bananas. If so would a cup for cup work?
Thanks so much for sharing!
Oh wow, Daniela! Thank you so much for commenting! I’m glad you guys liked them. Applesauce might be a perfect sub. I don’t know why I didn’t think of that! I’ll have to give that a try next time I make them. I imagine a cup for cup would work. If you try it before I do, let me know how they turn out! 🙂
What is the portion size and nutrition information on these.. i.e calories sugars carbs…etc..be nice to know…
Hi Tracy – Sorry, I don’t have that info! I don’t provide nutrition info on my recipes since I feel there is much more that goes into health than counting calories, fat, etc. There are a number of sites you could use. This one seems to be one of the most popular: http://www.myfitnesspal.com/recipe/calculator. Have a great night! 🙂
What are you thoughts on using gelatin eggs or flax eggs or chia eggs (or a combo of the aforementioned) in place of real eggs to make this? We are primal and can do some dairy and nuts – if that helps – but my one year old is egg free at the moment.
Hi Vanessa – The gelatin eggs work great in this! I just tried it a couple weeks ago. The texture was a lot lighter and fluffier, but it was DELISH! 🙂
I have a question…does “2 T.” mean 2 tablespoons and “2 t.” 2 teaspoons? Capital T = tablespoons…low case t = teaspoons…
Thank you!!!
Elise – “T” means tablespoons. I normally change the measurements to be a little more clear, but I must have forgotten on this one. I’ll go update it now! 🙂
Can i use cacao powder? Taste wise do you think it would be similar?
Hi Sarah – I would think so, though we’ve not tried it. I would imagine it would work though. Let us know how it goes if you try it!
Hello everyone!!!
So today I made this recipe and I have to say that I loved it. Tho I did a little changes. As I added one banana and one avocado instead of 2 bananas (as I read about other people coment that it tastes quite bananany) also I add only 1/2 cup of cocoa instead and high protein greek yogurt(total 0%) instead of the coconut milk. Maple syrup instead of honey and a bit of Stevia as still was a bit strong. And turn out amazing! !!! Thanks for sharing.
Awesome! Thank you for sharing Patricia! 🙂
Can you use flaxseed and water for the egg replacement?
Amber – I have not made this recipe with a flax egg before. I’ve done it with gelatin egg substitutes and it works great. If you try the flax, let us know how it turns out!
Made these tonight SO GOOD! I did sub out pumpkin for the bananas and I did 1/2 carob powder and 1/2 dark chocolate powder those were the only changes and I cannot get enough! Thank you for such a great recipe 🙂
Oh cool! Those sound like great subs! Thank you for taking the time to stop by and share. I’m sure it will be helpful to others too as they experiment with the recipe! 🙂
I just made these today. They were more like chocolate cake and insanely good. My kids even loved them. Since they are so rich you really can have just 1 and enjoy them. Thanks for the great recipe.
Yay! SO glad you guys enjoyed! This is still by far one of my favorite recipes! 🙂
Ugg…
Today I learned that cocoa and cacao powders aren’t the same thing.
My advice is to not use cacao powder for this recipe 😉
I will try again when I buy some cocoa powder.
Hi Larry – You can definitely switch them out if you prefer! I think it really comes down to personal taste preference! 🙂
THANK YOU! You saved my night, I needed brownies and Betty Crocker was looking more tempting by the moment!
LOL Karissa! So glad it hit the spot! Woot! 🙂
With the holidays in a few weeks, I wanted to try these ahead of time. (Plus its brownies so bonus!)
I just made them and they are delicious!!! I didn’t have coconut milk/water so I did a Tbs and a half of coconut oil instead and because I like my brownies with huge chunks of chocolate chips I stored them in at the end. It still came out great! The brownie was perfectly flaky and gooey at once; I’m talking melt in your mouth soft. I’ll definitely be making them more often and for Christmas!
I highly suggest this recipe. Just delicious!
OOOOOH Yum! Sounds delicious! These brownies are SO amazing! I’m craving them now. May need to whip up a batch! 🙂 Thanks for stopping by!
I love these brownies!!! I was wondering, could I also use coconut sugar instead of honey?
Hi Marilyn! So glad you like them! They are one of my all-time favorites! You could definitely use coconut sugar instead of honey. You may need to add a touch more liquid to the recipe to make up for the lost honey. Maybe start with a tbsp and add a little more if needed. 🙂
Don’t like bananas. Could it be substituted with boiled sweet potatoes? The dish looks amazing so I want to try it.
We haven’t tried it, but I always tell people they are free to experiment! If you try it let us know how it turns out! 🙂
Looks like they are frosted/glazed. What’s that recipe? Thanks.
Hi Julie – Nope! That is just the top of the brownies. They are a little shiny on top. No glaze or frosting, though I bet either one would be delicious! 🙂
OMG. I feel like I am being a bad girl when I eat these. I didn’t expect them to be this amazing and this easy to make. I can’t wait to tweek them with different things like Peanutbutter. They are such a sin.
LOL Jes! Me too! I was JUST craving these today and need to make another batch. I bet PB would be awesome! If you try it, let us know how it turns out! YUM! 🙂
These brownies is just what the doctor ordered!! My go to recipe!! Yay, thanks for sharing an amazing recipe!
Yay! Glad you liked them Anita! I am getting ready to go make a batch RIGHT NOW! 🙂 Yum!!
Has anyone tried replacing the banana with applesauce?
Hi Joannah – I’ve never tried it, but I think it would probably work just fine in this recipe. If you try it let me know how it works! 🙂
wicked. Made them into mini muffins, they’re awesome
Awesome Melissa! So glad they turned out well. It’s good to know they work well as muffins too. I will have to give that a try next time! 🙂
Do you think if I omit the honey and chocolate chips they will turn out okay? What going to try and make them Whole30 approved but wasn’t sure how big of a part the honey was, thoughts? Could I sub the honey with apple sauce? Thanks!
Hi Cristin! I’ve never made them without the honey, but I think subbing applesauce for that would work fine (they just won’t be as sweet). And leaving the chips out would be fine too. If you try it, let me know how it turns out and I can make a note in the recipe. 🙂
Can you use splenda instead of honey in the Death by Chocolate Blender Brownies, also can you leave out the chocolate chips. We are eating low carb.
Hi Mary – We have not made it with other sweeteners, though I really would not recommend using Splenda at all, as it is quite toxic. Here are a few articles on the dangers of Splenda:
http://www.greenmedinfo.com/blog/bitter-truth-about-splenda
http://www.greenmedinfo.com/blog/sucraloses-splenda-harms-vastly-underestimated-baking-releases-dioxin
http://www.greenmedinfo.com/blog/splenda-found-have-possible-neurotoxic-properties-animal-study
http://www.greenmedinfo.com/blog/splenda%C2%AE-sucra-highs-and-sucralose-miracle-sweetener-or-cause-leukemia
If you are looking for low-calorie, no calorie sweeteners, I would stick with stevia and the sugar alcohols, like xylitol. Hope that helps! Thanks for stopping by! 🙂
My question was about using Stevia instead of honey. Do you have any idea what the amounts might be? I could add more coconut milk for the extra liquid.
Hi Cheryl – I have not tried it, so I don’t know any exact amounts. I would probably start with 1/8 to 1/4 tsp of stevia and then adjust from there. You will definitely need to add a little more liquid and coconut milk should work nicely. If you give it a try, let us know how it turns out! 🙂
Just made these brownies and love them! I didn’t have any coconut milk on hand, so I just used almond milk and they were great!
Awesome Taryn! Thank you for stopping by! So glad you guys loved them! It’s one of my favorite recipes! 🙂
These are extremely banana-tasting. HOWEVER. They are absolutely scrumptious and very dark and fudgy. Ultimately, I decided to lean into the banana and made a pseudo-banana’s foster topping for them. I browned some ghee and coconut sugar in a saute pan with sliced bananas and then poured some over a brownie and may or may not have also topped it with coconut ice cream. My excuse is that I needed to use it up. Definitely more of a dessert than a snack, but then brownies are never going to be health food. Might as well go the extra mile!
Ooooh, yum! That sounds AMAZING! I love bananas foster. One of my favorite desserts. That sounds simply divine! 🙂 So glad you guys liked them!
I agree, the banana flavor came through in a much more overpowering way than I was expecting. I was hoping the cocoa would mostly negate the banana, but I was wrong. Some people may think this is a fine combination, but when I eat a brownie, I’m expecting to taste chocolate almost exclusively. I was thinking that maybe cutting back to one banana and substituting something else like almond or coconut flour might be a reasonable compromise, but I think even that might still be too much banana. Perhaps I’ll try sweet potato instead of banana altogether.
Hi Robert – The sweet potato might be lovely! I will have to give that a try some time and see how it turns out. You could perhaps try some applesauce too and a touch more flour and see how that would work. Thanks for stopping by! 🙂
I tried these last night and they didn’t come out well. The texture was more like a crepe. I wouldn’t recommend
Hi Smith! So sorry they didn’t work for you! I wonder if it was a difference in the brands of ingredients you were using? We never have any issues with them. 🙁
These brownies just redeemed my paleo life! Made them exactly from the recipe with a sprinkling of maldon sea salt – thank you!!!
Awesome! So glad you guys liked them! Love the addition of the sea salt! YUM! 🙂
Subscribe
Hi Lisa! You are welcome to subscribe here: https://www.deliciousobsessions.com/newsletter. Hope that helps! 🙂
Bought all the ingredients. Can’t wait to make them tomorrow!
Hope you enjoyed Katie! Thanks for stopping by! 🙂
I have a banana allergy- any idea for substitutions?
Hi Kassie – We’ve never tried it, but a few people suggestions pumpkin or some sort of squash. Sweet potato might be another option. Hope that helps! 🙂
I try recipes off the internet all the time and I NEVER comment, even on a successful recipe, but I absolutely had to. These are the best brownies ever. I’m always skeptical when it comes to paleo baking because most times, it doesn’t come out even close to the “real thing” but with these, I swear I couldn’t even tell they were paleo. Thank you so much for this!!!!!! I needed brownies in my life!!!!
Oh WOW Samantha! Thank you so much for this! I really appreciate it! 🙂 We are thrilled that you liked them enough to come back and comment! 🙂
These are so amazing! Made them today and loved them! Thank you for the recipe!!
So glad you liked them Shelby! They are one of my all time favorite recipes! YUM!!!
Hi Jessica,
Can you tell me how to store these? I am new to Paleo baking and not sure if they should be refrigerated afterwards?
Thanks!
Hi Karen! I usually store mine in the fridge. They can be left out if they are going to be eaten within 24 hours, but any longer than that and I’d advise refrigerating. Hope you guys enjoy! 🙂
I don’t have coconut milk on hand. But I do drink rice milk. Has anyone tried mKing this recipe using rice milk instead of coconut?
Hi Bridget! I’ve never made these with rice milk. I think it would work, though the texture may be a little different just because coconut milk is much thicker and richer. Let me know how it turns out!
I can’t wait to try this recipe. Thanks for sharing! Do you put the chocolate chips in the blender as well?
Hi Marie! They are SO good! I hope you guys like them! Yep, everything goes in the blender, though if you wanted the chips to stay whole, you could stir them in after. Or, add more! 🙂 Enjoy!
Just made these and they came out great! Didn’t like the thought of them tasting like banana so substituted dry dates. Also didn’t have coconut water or milk so just added water and they came out really sweet and chocolaty, with a moist texture. Would totally recommend!
Does anyone know how long these last? Should I refrigerate once cool or just in an air tight container is fine? Also how about freezing? Thanks!
Hi Natalie! Glad you liked them! This is by far one of my favorite recipes! If they are not going to be consumed within a day or two, I would stick them in the fridge. Also, these do freeze very well. I portion them up into individual servings and then thaw a couple hours before we want to eat them. 🙂
Omg. I made these tonight! I used green tipped bananas and instead of honey I used about 1/8 cup of a stevia/erythritol blend. Also left out the chocolate chips. Trying to make it grain free, dairy free, gluten free, and sugar free! They’re great!
Hi Shelley! Awesome! I am so glad you guys liked them! Your substitutions sound great too, so thanks for sharing! 🙂
I’m can’t eat any sugar, even natural, due to AI and candida. To be honest, I’m not supposed to have bananas, bit I thought, for my birthday I could cheat one time and have a banana. I haven’t cheated once in a year. Anyway, I can use stevia or birch-based Xylitol. 1) would it still work, and 2) do you know how much I would use, or should I just guess?
Hi Rochelle! Thanks for stopping by! Yes, you could definitely use stevia or xylitol. I’ve made these with erythritol / stevia combo before and they turned out great. I think I used 1/4 cup of erythritol and then a few drops of stevia. I remember having to taste it a couple times and add a drop or two more of stevia to get it sweet enough. I find that when I use the sugar alcohols and stevia in baked goods, the sweetness dissipates some in the final product, so I always make it a touch sweeter than it needs to be and it mellows while cooking. Not sure if that’s just my tastebuds or if there is an actual reason why this happens. Hope that helps some! Happy birthday!! 🙂
I’m allergic to coconut…. Is there another option for that?
Hi Dani – You could use whatever milk you like! Enjoy!
If you don’t want to use banana for these – what would you suggest for a substitute? Many thanks for a reply. Gabrielle
Hi Gabrielle – We have never used anything other than banana, but I know some people suggested sweet potatoes or pumpkin puree. Enjoy! 🙂
I love these brownies. Thank you for this recipe. I made my second batch last night. After cooling, I covered them with plastic wrap and refrigerated them. This morning I noticed that they are damp on top. Is it poor form to dry they off lightly with paper towel? I made them for our department potluck.
For the chocolate chips, I am non-dairy, so I took a 4 ounce bar of unsweetened Baker’s chocolate, broke it up into eight pieces, put them in a plastic bag, sealed it and placed it on my cutting board. With the butt end of a flatware knife, I lightly hit the chocolate pieces until they were all chip sized.
Hi Cindy! Thanks for stopping by! It could be that there was still enough warmth in the brownies that when they went in the fridge it created some condensation. Nothing wrong with just soaking it up with a dry paper towel. I’ve had that happen on other recipes too. Perfect substitution for the chocolate chips as well! Just as an FYI, I’m dairy free too (other than butter) and am loving these chocolate chops from Lily’s: http://amzn.to/2ibdkmn (you might be able to find them for cheaper at your local health food store).
Are these recipes Paleo?
Hi Cheri! Thanks for stopping by! Yes, this recipe is paleo and is noted in the recipe title. Most of the recipes on my site are going to be paleo, though occasionally we will share a recipe with some dairy or legumes, but that is not very often. Hope you enjoy these brownies, they are amazing! 🙂
Just made these and they are AMAZING! Just wondering though- should these be refrigerated or are they ok to be left out on the counter?
Hi Sara! They are fine left out for a day, but any longer than that and I would stick them in the fridge. So glad you guys liked it! It is by far one of my favorite recipes! 🙂
Has anyone tried subbing pumpkin for the bananas??? I know that pumpkin and applesauce can be substituted for oil and other ingredients in cake recipes. I tried to read all of the comments to see if anyone has tried pumpkin, but I didn’t see anything. What are your thoughts Jessica? And for the person that asked about cacao, yes, it can be used in place of cocoa. Cocoa is just a processed version of cacao. Cacao holds more vitamins and nutrients I believe than cocoa.
Hi Laura! Thanks for stopping by! I have not personally subbed pumpkin in this recipe, but I think it should work. I’ve seen a few other people mention it. This is a pretty forgiving recipe. 🙂
Yum! Made these tonight! Used almond milk instead of coconut milk. Baked in a mini muffin pan for 20 minutes! Quick and easy to blend up! Light and satisfying!
Awesome Jen! So glad you liked them! This is by far one of our all-time favorite recipes! 🙂
A friend at work made these and I have a batch in now. They are delicious. Tastes like gnache! She followed the recipe to a T. I used cream instead since I don’t have coconut milk, added cinnamon and used my food processor. Batter tasted great. Thanks for the recipe.
Hi Angela! So glad you liked them! They are by far one of our favorite recipes. So easy and so delicious! Thanks for taking time to stop back by and let us know your experience! 🙂
hi Jessica
can you please tell me when do you add the chocolate chips? and can i use raw chocolate and have to melt it before adding to mix
thank you claudia
Hi Claudia! Thanks for stopping by! You add them in Step #2 where it says to add all of the ingredients into the blender. If you prefer not to blend them up, you could add everything but the chocolate chips into the blender and then manually stir them in after, but I prefer having them blended up a little bit. I have not used anything other than chocolate chips in this recipe. I would probably just rough chop your raw chocolate and add it into the blender. I would not bother melting it. There’s really no need for it to be melted for this recipe. Hope that helps! 🙂
Made these tonight! They’re good! The batter was amazing! I was disappointed when I looked at the recipe and saw that they aren’t really sweetened with ‘only fruit and honey’. That statement at the top of the post is a little misleading. There’s 56 grams of sugar in 1/2 cup of enjoy life chocolate chips. That’s a lot of sugar in our house. Fortunately, I had some Lily’s Stevia sweetened chocolate chips so I could still make this. I also substituted stevia for the honey (10 drops) but should have used more, they’re not as sweet as I’d like! I might try them with apple sauce next time too since my husband took one bite and spit it out because it tasted too much like banana to him (he’s not paleo/healthy so his taste buds are ruined) ;). I’ll definitely be making this again one way or another!
Hi Jillian! Thanks for stopping by! Lily’s chocolate chips are the ones that I use too! I love them! I actually need to update the recipe with that change so thanks for the reminder. You can use any type of chocolate you want, and some people even use an unsweetened dark chocolate bar that has been chopped. I will make a note of that. Let me know how they turn out of you use the applesauce. I’d love to know! 🙂
I, too, love chocolate brownies, but they get hard after a day.
Hi Ruth! Not these! They stay moist for days, especially if you keep them in an airtight container. Hope you enjoy! 🙂
I just made these and they are super delicious and easy to make! I used about 3/4 c cocoa powder and added 1/4 c almond flour to have a less chocolate in it. I also used water instead of coconut milk/water. Even with these adaptions they turned out wonderfully!! My mom and I are eating them by the spoon full with little to no guilt!
We can’t wait to make them again! Thank you so much for sharing this recipe!
Awesome Allison! So glad you guys liked them! Thank you for sharing your adaptations too! 🙂
I am very interested in your recipes because we are gluten and refined sugar free. The problem is we also do not eat eggs. Will your recipes work if I use chia or hemp “eggs”?
Hi Nancy! Thanks for stopping by! Most of the time, my recipes will work with the alternative egg sources when it calls for 1-2 eggs. Sometimes 3, but any more than that and the texture will be way off. I’ve personally never used a chia or flax egg for this recipe, but I have used a gelatin egg and it works great. Hope that helps! 🙂
I just made these and my kids hate them,and they don’t even eat sweets (the main reason why I picked this recipe).I followed the recipe with 2 exceptions and that is I used raw cacao and enjoy life chocolate chips, which they are sweeter .The brownies seemed to smell like they are burnt ,but the bottom half is raw pretty much.I even let it cook for 35 min.Also,they are very bitter,but that may have to do with the raw cacao,even though I used semi sweet chocolate chips. What else can be done to make so these won’t be raw ?
Hi Ann! So sorry that you guys didn’t like them. I’ve never had the issues that you describe and I’ve played with with recipe A LOT. These are super moist brownies, so they will have almost a fudge-like texture, but they are definitely not raw if you cook them for the full time recommended. I often leave the leavening out so that they are denser and more fudgy. As far as the bitterness, that is likely your brand of cocoa. I’ve made them with different cocoa powders and have not noticed that they are overly bitter. Could be my tastebuds though because I like bitter flavors (like 95% dark chocolate). So sorry they didn’t work well for you!
I tried the recipe and used dark chocolate and the brownies came out super bitter. I guess it was the wrong chocolate. Or is that how it’s suppose to taste? Thanks.
Hi CM – Thanks for stopping by! These are a rich, dark brownie but they have never tasted overly bitter to me. But everyone’s tastebuds are different so I would recommend using a milk or semi-sweet chocolate instead of the dark chocolate chips to maybe reduce some of the bitterness you are tasting. I always just use regular cocoa, but I’ve heard that raw cacao can make things a little more bitter as well. Hope that helps!
One week until the Passover holidays is crunch time. Found this article on Pinterest, made them to test for a possible Passover dessert as it’s flour free. INCREDIBLE! I must have shared it with a dozen people so far and know more people will be getting it shortly.
Thx!
Ann
Hi Ann! Hope you enjoy! I make this all the time without the leavening too (in case you observe Unleavened Bread). I find that it makes them even more dense and fudgy which I love. Super good! Enjoy! 🙂
Have you tried freezing them? If so, any recommendations?
Sorry if you already answered this. I tried looking through the comments and didn’t see anything.
Hi Sue! Thanks for stopping by! I don’t think I’ve ever frozen this recipe, but I think they would freeze quite well. If I were going to freeze a batch, I would wrap each brownie individually in wax paper or plastic wrap and then store them in an airtight container in the freezer. Hope that helps!
Made these tonight. Amazing!!!!!
Hi Susie! So glad you liked them! They are one of my faves! 🙂
Do you think this can be made into a cake?The brownies are really good.I am trying to make a small cake for my son.Thank you
Hi Ann! I’ve never tried it. You could maybe add a little extra flour of some sort (coconut, almond, cassava, etc.) and it might give it a more cake-like consistency. I’m not sure of proportions though since I’ve never made it that way. If you do experiment with it, let us know how it turns out! Hope your son likes it! 🙂
Delicious! Easy to assemble with things we had on hand. We made them in an 8×8 pan and they were pretty thin — BUT — they are so chocolatey I’m not sure thicker would be better 😉 We had mixed reviews at our house. My son felt like they needed to be sweeter. Hubby loved them as they were (he’s a dark chocolate lover). They are NOT very sweet. We served them with strawberry sauce (strawberries blended with a little pomegranate juice) and coconut “whip cream” (full fat coconut milk in fridge 24 hours, scoop out solids from top, add a little powder sugar, whip).
I will come back to this recipe! Thank you for sharing!
***I should note: we are a gluten free family and made these when we had a dairy free guest. So refined sugar in the whip topping isn’t an issue for our crew
Hi Mama Schick! I’m glad you liked them, despite the mixed reviews. The addition of strawberry sauce and coconut whip sounds amazing! 🙂 Thank you for taking the time to comment!
Stupid question, perhaps. Do you melt the chips before mixing everything, or just toss them in and let the blender do the work?
Thanks!
Hi Jodi! There are no stupid questions. 🙂 You just toss them in, no melting needed. If they don’t get completely ground up, that’s fine, as it will be little pockets of chocolatey goodness in the baked brownies. As a matter of fact, I almost prefer to stir them in by hand at the end so that I have those little goodies rather than blending them all up. 🙂
My 15 year old daughter made these for me last night. If you are new to the healthy eating scene they take a bit to get used to but they aren’t bad at all. This recipe will be used quite often at my house. Thank you for this recipe. I’ve been trying so hard to find something to calm my sweet tooth and not be totally unhealthy for me.
Hi Chrissy! So glad you guys liked them! They are by far one of my favorites! I appreciate you taking the time to come back by and comment! 🙂
Do these store best at room temperature or in the fridge?
Hi Carly – If you’re going to eat within 1 day, you can leave them out at room temp, but any longer than that and I like to store them in the fridge. Hope you enjoy!! 🙂
I was pleasantly surprised! Definitely had a banana flavor but I’ll take it if I’m desperate for brownies. I substituted maple syrup for the honey – I’m starting to hate honey after all these darn low-sugar diets. I’m curious to know how they turned out for the person who added some GF flour, as they do fall apart quite easily. I will make them again though!
Hi Elizabeth! So glad you liked them! Woot! I am finding this recipe to be super flexible so feel free to experiment and make it your own! 🙂
I am relatively new to Paleo (began on my BD, June 24th) so I feared I would NEVER again enjoy things I loved. Cheese, crackers, bread. I was a salt freak, I thought.
When I first came across this recipe I figured I’d give it a try. I used DARK cocoa powder and agave rather than honey. They were good but a little “thick” for me.
Tonight I followed the recipe…which is difficult for me because I mostly cook savory, not baking. It is a totally different animal! You have to follow the directions precisely. That’s not my style, yo.
Tonight I made them with light cocoa powder, a mixture of agave and honey, a pinch of non-iodized salt, and a little chile piquen. They are FAB!
Thank you for broadening my new Paleo horizons!
Hi Julia! Yay! SO glad you liked them! I appreciate you taking the time to stop by and share your experience. Woot! 🙂
Made these today. Substituted agave for the honey, used almond milk, and added ~1/2 tsp of cinnamon (going for Mexican chocolate flavor – needed more!). They are delicious!
Oh, and I only had milk chocolate chips – they were still super rich!
Hi Melody! So glad you enjoyed them! Yay! 🙂
The Death Chocolate brownies were super bitter. I had to add 2 T. of Stevita stevia, which is much sweeter than 2 T. of sugar to make it palatable!
Hi Jeanette! The type of cocoa or cacao you use can make a difference in the bitterness. Certain brands are more bitter than others. 2 tablespoons of stevia is A LOT, but I am glad it worked for you!!
Thanks, Jessica! I’m baking my 3rd batch today. So yummy!
Awesome! Enjoy!! 🙂
Hi!
I just found your site – yea!!! I think you finally have a recipe that will work with my food limitations – I am on FODMAP and have an auto-immune disease as well as malabsorption syndrome, so finding things that work in my body is challenging!
I need to sub out a few things, pumpkin for the banana, flax milk for coconut milk and stevia for the sweetener:)
Can I use egg whites to replace the eggs in the recipe and what is a gelatin egg??
Thank you!
Ellie
Hey Ellie! I love the subs that you have told me via email you’re making. It sounds like you have perfected the recipe to suit your needs. Let me know if you ever have any other questions! 🙂
Made these and Yum!!!!! I subbed pumpkins for banana, 2tbs non fat fage Greek yogurt for the milk, 2 flax eggs and stevia for the honey. Baked in the 9×9 pan at 355, but they baked really thin, not thick like in your photo:). What do I need to change to have thicker brownies?
Hey Ellie! I already responded to your emails, but let me know if you have any other questions! So glad to hear you are enjoying them! 🙂
Hi!
OMG!! I made these again and alterated the recipe to fit my FODMAP diet:)
pumpkin instead of banana, 2 tbsp fage non fat greek yogurt instead of milk and 4 egg whites (whipped to soft peaks) instead of 2 eggs!
These are awesome!! Fudgy, rich deep dark chocolate, oh and added some ground espresso to the mix and topped wth malden sea salt and a bit of ground espresso on top, just before baking!! These are the best!!!
(used an 8×8 pan, instead:):)
Thank you for having a recipe that finally works with my diet!
Hi Ellie! AWESOME! I love that you were able to adapt it to suit your dietary needs right now. Thank you for sharing your adaptions here. I am certain they will help others! 🙂
They look great, but there are eggs in them, so saying they are dairy-free is A BIT misleading 😉
Hi Dominika – Thanks for stopping by! Eggs are not dairy. Dairy refers to products of the mammary glands of mammals such as cows, goats, sheep, and others, and any products derived thereof. Therefore, eggs are not a dairy product because they come from a bird like a chicken or duck. The confusion around people thinking that eggs are a dairy product comes from the fact that they are often found in the dairy section of the grocery store. But from a scientific perspective, eggs are not a dairy product. Hope that helps!! 🙂
Ah, these paleo brownies were the best! I didn’t have any chocolate chips or vanilla essence but they still turned out delicious. I actually ended up binge eating almost the whole thing! Will definitely make again.
Hi Charlotte! Awesome! So glad you enjoyed them! Yay! 🙂 P.S. I have a banana free version coming soon in case anyone in your family needs to avoid bananas. Hoping to have it posted in the next month!
Is there something that I can use in place of the banana? I’m allergic. Thanks in advance
Hi Amari! Thanks for stopping by. Some people have suggested pumpkin. But I’ve honestly never tried it. I am in the process of creating a new version of this recipe that is banana-free since so many folks are sensitive to bananas. Stay tuned for that!
I wish I could post a picture of these amazing brownies I made thanks to your recipe. Absolutely death by chocolate ( I ate about 5 and almost died indeed…. lol)
Thank you for sharing and will make them when I visit my mom next week. Amazing and delicious and super easy to make!
Wow! Thank you so much for your kind words. I am so glad you guys liked them. They are hands down one of our favorite recipes! 🙂
Hi! My friend requests these for her birthday and has asked I use baking stevia granules instead of the honey. How do you suggest I do that? Melt them into some sweet potato/coconut oil combo to make the 1/4c?
Hi Mary! I’m so sorry I didn’t see your request until after your friend’s birthday. I got really backed up on answering comments. I think your idea is perfect. You’ll need some additional moisture for the recipe since you won’t use the honey. Sweet potatoes or pumpkin would work nicely. Even an extra banana with some stevia would work great too. Sorry again for the delay!
Hi there, did you ever make these without chocolate chips?? I can’t find chocolate sweetened with stevia or the like anywhere where I’m at, but wanna try these do bad haha thanks in advance!!
Hi Theresa – You can definitely make these without the chocolate chips. You can also use any other brand of chocolate chips that you can find. You don’t have to use the brand I use. Also, you could take your favorite chocolate bar and cut it into small chunks and use that instead of the chips as well. Enjoy!! 🙂
Made these tonight and they are sooo delicious! Do you have the nutritional facts? Im curious about the carb in take. I’m doing low carb along with paleo. Thanks
Hi Stephanie! So glad you liked them! I don’t have the nutritional facts, but there are lots of online calculators you could use. I do have a banana free version here that would be a touch lower in sugar: https://www.deliciousobsessions.com/2018/10/death-by-chocolate-brownies-version-2/. Enjoy!!
Curious if cacao should be swapped out 1:1 for cocoa or if it will be too strong at that ratio.
Hi Malori – Thanks for stopping by. I personally use them 1:1 and don’t find it to be too strong. You’re welcome to adjust down a little if you prefer though. Everyone’s tastebuds are different! 🙂
These brownies are the best! Seriously I’ve tried dozens of brownie recipes, and for someone who loves chocolate that’s not too sugary these are PERFECT! They are also guilt free which is a huge plus! I absolutely love them. You are a genius.
Hi Shannon! Aren’t they amazing?! SO GOOD! I am glad you love them and I appreciate you taking the time to stop by and comment. 🙂 <3
Made these this evening and am very pleased. Based on other reviews, I did reduce the cacao to 3/4 C and added 1/4 C of Tigernut flour, I used Agava instead of honey and added coconut to help cut the dark chocolate and add a touch of sweetness. Side note, I used my nutrition bullet rather than blended. They hit the spot! I used a regular muffin pan instead of an 8 x 7.
Hi BG! Yum! I love the addition of the tigernut flour. What a fun twist. So glad you liked them! 🙂