3 Ingredient Brownies


5 from 963 votes
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These 3 ingredient brownies are a healthy and easy chocolate dessert recipe that bakes in just 20 minutes! There is no flour or eggs needed.

3 ingredient brownies.

Healthy desserts with just a handful of ingredients? Count me in.

If you’ve tired our sugar free cookies, protein mug cake, or flourless mug cake before, you will adore this recipe.

These 3 ingredient flourless brownies were developed by a complete accident. I was in the midst of making a smoothie and had put some banana, cocoa powder, and peanut butter into a blender. It was only then I realized that I had run out of milk.

Instead of throwing out the contents of my blender, I gave them a quick blend and was left with something that resembled batter. I decided to take a chance and transfer them to a baking pan and baked them as though they were brownies.

What resulted from this experiment was a fudgy, rich brownie-like treat, perfect to satisfy any chocolate fix or sweet tooth.

Recipe highlights

I call these brownies my guilt-free chocolate fix and make them at least once a week!

  • No flour or grains. Unlike coconut or oat flour brownies, these don’t have any of the basics.
  • Healthy. Bananas and peanut butter are two of the healthiest foods ever, and unsweetened cocoa powder is just perfection.
  • Ready in 20 minutes. From prep to plate, these brownies bake in less than 20 minutes.
healthy 3 ingredient brownies.

How to make 3 ingredient brownies

When baking these brownies, I recommend choosing a baking dish or pan that is typically smaller than what you’d use for traditional brownies. This way, you’ll be left with thicker and richer brownies that are just that much more satisfying to eat.

The ingredients

  • Bananas. Ripe bananas add sweetness to the brownies and keep them super fudgy. Opt for riper bananas as are naturally sweeter.
  • Peanut butter. Smooth and creamy peanut butter with no added sugar. If you love the sweet and salty combination, use salted peanut butter.
  • Cocoa powder. 100% unsweetened and Dutch processed cocoa.

Substitution idea

For a richer chocolate flavor, use dark or black cocoa powder.

The instructions

Step 1: You’ll start by preheating your oven to 180C/350F. Line a square pan with parchment paper and set aside. Then, add your bananas into a large mixing bowl, and mash them completely. Alternatively, you can blend them using a blender for an even smoother texture (highly recommended). 

mashed overripe banana in a mixing bowl.

Step 2: Add your peanut butter/almond butter and cocoa powder.

banana, peanut butter and cocoa powder in a mixing bowl.

Step 3: Mix your ingredients until fully incorporated. If desired, add chocolate chips to it and fold them through.

3 ingredient brownie batter.

Step 4: Transfer your brownie batter to the lined pan. 

pre-baked brownies.

Step 5: Bake your 3 ingredient brownies for 17-20 minutes, or until a skewer comes out just clean. Allow brownies to cool in the pan completely, before slicing them into 9 pieces. 

Tips to make the best recipe

  • Do not over-bake the brownies. These will continue cooking as they cool down.
  • As there are no eggs or flour in them, you can undercook the brownies a little and still enjoy them as is.
  • While you can make the batter by hand, I recommend using a blender or food processor. This ensures the banana is as smooth as it can be and there are no chunks throughout.

Dietary swaps and substitutions

This brownie recipe is actually pretty easy to adapt to a plethora of diets or food preferences out there. Here is what we’ve personally tried (and can vouch for!).

  • Swap out the banana. If you aren’t a fan of bananas, you can use unsweetened applesauce or pumpkin puree. Be wary though, the brownies won’t be as sweet. To compensate, add 1/4 cup of sugar or a liquid sweetener, like maple syrup.
  • Use another nut butter. Almond or cashew butter will work well.
  • Make these nut free. Tahini or sunflower seed butter instead of the peanut butter.
  • Add frosting. I love to add a thick layer of my 2 ingredient or healthy frosting.

Ways to sweeten brownies

If you taste-test the batter and find it to be not sweet enough to your liking, you can add one of the sweetener options below-

  • Liquid Stevia. Add 1 serving to your batter (5 drops) and give it a taste test. If it still isn’t sweet enough, add a few more drops. 
  • Maple Syrup. For a refined sugar-free brownie, add 1/4 cup pure maple syrup and an extra 2 tablespoons of cocoa powder. The brownies using maple syrup will be extra gooey. 
  • Agave nectar. Like maple syrup, add 1/4 cup and increase cocoa powder by 2 tablespoons. 
  • Coconut palm sugar. Add 2 tablespoons of coconut palm sugar to the batter. You won’t need to amend any of the other ingredients if you use this. 

Storage instructions

To store: Place cooled brownies in a sealable container and keep them in the fridge at all times. They will keep for at least 5 days.

To freeze: Wrap the cooled brownies in parchment paper and place them in individual ziplock bags. Frozen brownies will keep for 6 months. Thaw them in the fridge overnight or at room temperature. 

three ingredient brownies.

More brownie recipes to try

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3 ingredient brownie recipe.

3 Ingredient Brownies

5 from 963 votes
These 3 ingredient brownies are a healthy and easy dessert recipe that doesn't need any eggs or flour. They bake up in under 20 minutes.
Servings: 9 brownies
Prep: 5 minutes
Cook: 17 minutes
Total: 22 minutes


  • 3 large bananas
  • 1/2 cup almond butter can substitute for peanut butter or another nut/seed butter
  • 1/4 cup cocoa powder


  • Preheat the oven the 180C/350F. Line a square pan with parchment paper and set aside.
  • In a large mixing bowl, add your bananas and mash well. Alternatively, you can blend them. Add the rest of your ingredients and mix well.
  • Pour the mixture into the lined pan and bake for 17-20 minutes, or until set on top.
  • Allow brownies to cool in the pan completely, before slicing up.


TO STORE: Place cooled brownies in a sealable container and keep them in the fridge at all times. They will keep for at least 5 days.
TO FREEZE: Wrap the cooled brownies in parchment paper and place them in individual ziplock bags. Frozen brownies will keep for 6 months. Thaw them in the fridge overnight or at room temperature. 


Serving: 1BrownieCalories: 131kcalCarbohydrates: 14gProtein: 4gFat: 8gSodium: 2mgPotassium: 302mgFiber: 3gVitamin A: 29IUVitamin C: 4mgCalcium: 54mgIron: 1mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Definitely a fan of rich chocolate. I relate to the mess too – luckily most of the time it’s worth it 🙂

  2. The richer the better is my chocolate or cocoa ratio rule. I’m a serious cocoa snob buying only one certain brand [unless it’s for using larger quantitites in baking when my go-to would be too expensive] because it’s super dark and intense in taste.
    No workout = chunky banana brownies – now that’s a conclusion I wouldn’t have gotten ;). Fudgy brownies are best so who cares what they look like.

  3. Who cares what a brownie looks like, as long as it gets into my face AS QUICK AS POSSIBLE. OBVI I love that these are healthy and with only 3 ingredients? SIGN ME UP. Pinned!

  4. These don’t…look…that ugly… It’s what’s inside that counts right? Perfect lesson for people. See? You did two things at once: taught a lesson on judging and made people want to faceplant all at once! That’s talent 🙂

  5. These look so gooey and yummy and chocolate-y and basically I’m obsessed with anything 3-ingredient. Oh and yeah… recipe days are real. I need a dish assistant, badly.

  6. This post made me realize I didn’t have dessert all week in San Diego. That’s right, one whole week without sweets. I must be insane! Looks like I’ll have to get busy in the kitchen this weekend. I would totally go full-cocoa with these.

  7. Arman! I made your “epic” cake batter bites yesterday evening and they are SO good! 🙂 Now I feel like I might need to make these brownies so that I have chocolate to snack on in my fridge too. Hah!

  8. By far this blog has made it to the very top of my 3 page blog list I read daily! Seriously, your recipe are out.of.this.world. I love recipes that are plant-based, paleo, sugar-free, and lower in calories. As you know, that’s hard to find in a dessert-like healthy enough for breakfast type of recipe 🙂 I have converted all my clients over to reading your blog as well. I may not have ever posted a comment or may never post again (kidding), but just know I read your blog every single day!!!!! If a day goes by I don’t read, then checking your blog is on my mind like food is 24/7 haha

    1. Kinsey! If you never comment again I will cry a river like Justin Timberlake sings about.

      Just kidding, but thank YOU so much 🙂

  9. I absolutely agree with you! Sometimes the most vile looking creations are the TASTIEST in the world while the most beautiful taste good, but just nothing special! I know from experience! 😀
    These banana brownies sound AMAZING and I’m so glad they’re only three ingredients! I can easily make them now!

  10. Oh, my vanity extends to everything, Arman. Food especially. Well, maybe Cinnabon coffee especially. Haha! Just kidding…I love the way these look! I think I would love them even more if they were stacked on a plate right next to me right now. Well done, goat-goose-man!

        1. Hi Jen! If you go to myfitnesspal and plug in the ingredients, it will provide them for you 🙂 Enjoy!

  11. I’ve been making so many of your recipes lately and they’re amazing!!! I want to try making these with a cup of pumpkin puree instead of the bananas and then adding stevia for the sweetener