Healthy 3 Ingredient Flourless Brownies
Just three healthy ingredients are needed to whip up these dense, fudgy chocolate brownies! Dark, rich and subtly sweet, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly!
When I’m on top of my healthy eating mindset, I love guilt-free desserts like chocolate coconut energy bites, one-minute mug cakes, and these 3-ingredient brownies.
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.
Healthy Oil-Free Brownies with Banana
The best part? These healthy brownies were 100% guilt-free!
No oil.
No sugar.
No grains.
No flour.
Low carb.
I dare you find a more guilt-free chocolate fix than this.
3 Ingredient Brownie Ingredients
You only need three ingredients to make these healthy flourless brownies with 3 ingredients.
- Mashed banana
- Cocoa Powder
- Almond Butter or Peanut butter
That’s it!
If you have a nut allergy and want to keep these nut-free, you can replace the almond butter or peanut butter with either sunflower seed butter or tahini.
Optional but highly recommended- A handful of paleo and vegan chocolate chips!
How to make healthy 3 ingredient flourless brownies from scratch
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).
Step 2: Add your peanut butter/almond butter and cocoa powder.
Step 3: Mix your ingredients until fully incorporated. If desired, add chocolate chips to it and fold them through.
Step 4: Transfer your brownie batter into the lined pan.
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 into 9 pieces.
Trending right now: 1 Minute Cinnamon Roll Mug Cake. It’s secretly keto and low carb!
Do these brownies taste like banana?
I’ll be honest. These brownies are 100% healthy, guilt-free and made with incredibly healthy ingredients. They will NOT taste like traditional brownies and DO have a slight banana flavor. In fact, if you aren’t a fan of bananas, I do not recommend this recipe.
Instead, you can make these 3 ingredient pumpkin brownies or this recipe for 3 ingredient applesauce brownies. The former is even keto approved!
Can I substitute the banana for something else?
The banana is my favorite starch base as it is naturally sweet, and often sweet enough to make sure the brownies taste like a healthy dessert.
If you don’t want to use bananas, you can opt for one of the two brownies mentioned above or these sweet potato brownies.
These brownies are not sweet at all. How do I sweeten them?
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.
Storing healthy flourless brownies
Do NOT store flourless brownies at room temperature. The brownies are incredibly fragile and need to be stored in the fridge.
Place cooled brownies in a sealable container and keep them in the fridge at all times. They will keep for at least 5 days.
Bonus secret tip: The brownies taste AMAZING chilled from the fridge.
Can you freeze these brownies?
These flourless brownies are freezer friendly and can be stored in the freezer.
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.
Can I have these brownies on the whole30 diet?
While these brownies contain ALL 100% whole30 approved ingredients (banana, unsweetened cacao powder, and almond butter), they are technically NOT whole30 approved. The whole30 diet promotes whole food ingredients (which these are!) but not disguised as desserts or treats.
However, if you are loosely following a whole30 diet, these could be included.
You make the choice!
More healthy guilt-free desserts you’ll love
- No Bake Peanut Butter Balls
- Cherry Pie Larabars
- Edible Cookie Dough
- Flourless Chocolate Chip Cookies
- Chocolate Peanut Butter Balls
Watch the Step-By-Step video BELOW!
Healthy 3 Ingredient Flourless Brownies
Ingredients
- 6 large bananas
- 1 cup almond butter can substitute for peanut butter or another nut/seed butter
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips of choice Optional
Instructions
- 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. If desired, fold through chocolate chips.
- Pour the mixture into the lined pan and bake for 17-20 minutes, or until the skewer comes out clean.
- Allow brownies to cool in the pan completely, before slicing into pieces.
Notes
For the best texture, enjoy refrigerated.
Nutrition
Definitely a fan of rich chocolate. I relate to the mess too – luckily most of the time it’s worth it 🙂
Was wondering if you can double the ingredients and make it as a larger batch ?
You sure can, and cooking time won’t vary too much!
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.
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!
Well dang. Three ingredients?! If it were anyone else, I’d be skeptical 😉
ummmmm come to FL with these. Kthx
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 🙂
OMG making these. I have all of these ingredients and was wondering what to make for dessert tonight!
So glad you made it, Bri 🙂
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.
Haha, these are soooo good!
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.
You didn’t?! Kelly. who are you. At least the vino wasn’t missed!
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!
Oh I’m so glad you did- Yay! 🙂
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
Kinsey! If you never comment again I will cry a river like Justin Timberlake sings about.
Just kidding, but thank YOU so much 🙂
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!
YES! Please do, Cassie!
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!
Cheers mate! Okay, that coffee has been on my mind all week. :/
Flourless brownies?! YESSSSSS
These are great!
Do you have the nutritional value for any of these recipes?
Hi Jen! If you go to myfitnesspal and plug in the ingredients, it will provide them for you 🙂 Enjoy!
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
YESS! Did you see the recipe posted yesterday? You’d love it 🙂
I enjoyed these thoroughly but I would have liked them even better if you subbed chickpeas for nut butter. Bai.
I’m subbing them for the juice of chickpeas.
Mmm I love rich chocolatey brownies, Arman! Even better when they’re healthier brownies!
🙂 Right? Thanks so much, Julie!
These are far from ugly! I WISH I could grab that stack straight through this monitor!
Thanks heaps, Kate! I should have saved the edge pieces to shoot.
These certainly look delicious, so I dunno what this visually terrifying thing is all about… 😉
Hahaha naw, thanks Mermaid!
I love a rich chocolate taste, and these brownies look so delicious!
You and me, both. I go through dark cocoa like a BOSS!
I’m all about the banana chunks… nothing better than that blob of banana goo in a baked good!
In terms of ugly food – aubergine has to be a winner. It hardly ever looks good when you make anything with it but in terms of taste… well it is a food of the gods!
Oh it’s so good as a dip!
made it on a whim. so fast and way better than i thought! i chested and added a tablespoon of hazelnut instant coffee because it’s just what i do with brownies. i love how easy these all are!
YESS! That sounds delicious, Christine!
Can I sub broccoli for the bananas and PB2 for the nut butter and protein powder for the cocoa powder? Trying to stay away from banana, fat and anything real.
Hope you enjoyed these- Saw your snap!
To be fair, I don’t think these look ugly at all, but I totally get the frustration that comes with wanting to show people how freaking amazing something is through the screen and it not always turning out. Apple needs to start working on a way to translate flavour and smell through the screen….
OH yesss! Apples are notorious!
You know how I feel about bananas. I say bring it on, especially if this is what you call ugly. They look good.
Also, I am ridiculously pleased you drank a mountain dew as opposed to a diet mountain dew. It’s the little things.
I’m making you a banana ball gown 🙂
Whoa those look fabulous!
Thanks so much Serena 🙂
I just made two batches of these and they were awesome! I changed the recipe a bit on batch #2 by using 3 bananas, 1/2 cup sugar free peanut butter powder, 1/4 cup desiccated coconut, and a 1/4 cup coco powder. Totally yummy and perfect consistency.
Yum! That sounds delicious, Karen! 🙂
Did you use the half cup powdered PB with water added or dry?
I added it dry so that it would soak up some of the moisture from the other ingredients and firm up the brownie. Worked perfectly!
WHAT? These look unreal! I love all of those ingredients but never thought they’d work when baked up as a brownie. Will definitely try this!
I’m making them right now. It took a lot of will power not to eat it raw!! I’m living this recipe!
I made these in an 8 by * pan and they were pretty thin (definitely thinner than the picture) might try in one of those pans for bread loaves. BUT there were still really really really good! I ate half the pan oops…..
meant to say 8 by 8
Hahaha you and me both! The pan can actually be any size, depending on the thickness 🙂
I have never left a comment on a recipe before but you actually had me cracking up when I read this, they definitely don’t look ugly though, they look delicious. All the other sugar and flourless brownie recipes I’ve seen are full of dates which is 93g sugar for a cup as opposed to the 28g in bananas. I am so excited to try this recipe! Thank you can’t wait to look at your other recipes.
hahahahaha you’re too kind, Shauna. My ugly brownies say thank you 🙂
Don’t get me started on dates. I’m not a fan of them…unless it involves another person 😀
I made these last night with peanut butter. SO GOOD. I honestly wasn’t sure what to expect, but they hold together beautifully and taste wonderful! I’m so stinkin’ excited!!!
😀 THIS makes me so happy, Kelly 😀 I’ve got a few twists on this to share- It’s so good straight out of the fridge texture wise 🙂
So happy to find this recipe- my granddaughter needs a dairy free and Gf recipes. this is perfect! Pinning
When you read a piece like this and just happen to have 3 bananas in the fruit bowl, it’s a sign. Made them tonight and can confirm; a) no sign of ugly when you blend the heck out of the mix (not that they were in the first place but just saying), b) peanut butter is a good sub, c) heavy on the cocoa is a great idea, d) they are ?. An excellent recipe. Thank you?
I made your brownies yesterday and they turned out SO GOOD. They were delicious and so simple to make! Thank you for a great post!
Naw, thanks so much for letting me know, Johanna! 🙂
Does the banana taste come through or does the cocoa and nut butter drown it out?
Hi Julia! It isn’t TOO dominant but you can tell it’s sort of there- I’d recommend using peanut butter which masks it SO much better AND the darker cocoa 🙂
Beauty is in the eye of the beholder….and I want to be holding those brownies. 😛
hahaha thanks so much Christine 🙂 Your dinners continue to make me drool!
Confession. I get bummed out whenever there are no sad-looking brown bananas at the grocery store. They are the BEST! Love the idea of these healthy brownies, definitely trying them out on my little taste tester!
Really good!!
YAY! Thanks so much, Jamie!
These look amazing! I was just wondering if there is a secret to cutting them. I have had trouble in the past with very moist fudgy recipes sticking to the knife & making a terrible mess. I run a B&B & am always on the lookout for Gluten free recipes for my guests, plus I love dark chocolate fudgy brownies myself!!! Pinning it!
Hi Candee! Thank you! What I always do with brownies is that I let them cool completely then refrigerate completely- It then makes it so much easier to cut 🙂
So, a really sharp kitchen knife, or a serrated one… which would be best?
Really sharp. Serrated is for something harder to cut through. Chill the brownies before cutting and use a sharp, thin knife. 🙂
Thanks!
I know that this is an old question, but I do have a brownie cutting trick. Use a plastic knife! The brownie doesn’t stick to it as much as it does to a metal knife.
Thanks so much, Sarah!
Anyone know how many servings this makes? i kind of like to know these things to punch them into my food journal app.
Hi Denise! These are easy to customise any size you want, so try them out and then it can give you a better calculation based on how many pieces you slice them into!
Do these freeze well?
Hi Ash! You bet- I LOVE them thawed slightly- They are so fudgy!
what is the nutritional value of brownies
Hi Lori! I’m not sure but if you add the ingredients into a calorie calculator it should provide it for you 🙂
I made these tonight, and success! They didn’t look too ugly and tasted delicious! Great for that sweet tooth, without the sugar! thanks so much!
Oh yay! You are so welcome. Jenn! 🙂
Do we have any nutritional info for these bad boys?
Hi Taylor! If you add them into a calorie calculator like Myfitnesspal, it should provide it for you 🙂 Enjoy!
I made these, with 1/4 cocoa, subbed peanut instead of almond bc no allergies, 350 for 24 minutes exactly. Then frdiged overnight. While they’re good, they taste v banana-y. I love bananas, but from the way they LOOK after sitting in the fridge, I thought they’d be way more chocolaty….
Hi Abbie! They do taste very banana like- You’ll need to add dark cocoa powder and the upper amount for the true, rich, cocoa taste 🙂
Ok, will do! They will be more bitter, but we have some very ripe bananas rn & if that doesn’t make them more sweet, I like bitter chocolate a lot so I’m excited to try this a second time(:
More pleease
You betcha! 😀
Can I please have a recommendation of a good brand of almond butter? Thanks!
Made these as soon as I found the recipe and OH MY GOD, they are amazing!! This recipe is a keeper!
oh YAY! I’m so glad you enjoyed them 🙂
How many does the recipe make?
Hi Marcia! I got around 7-8 medium sized pieces- You can make them as large or small as you wish 🙂
Thank u! I made them the size of fudge and ended up with 12. However, I used a 5×7 pyrex glass dish and it was perfect
Oh wow, these are good! I tried this recipe because I needed to use up some bananas and I loved that there is no added sugar and I was over the moon! My diabetic OH has a pudding he can enjoy! Thank you. Looking forward to trying more like this xx
Hi Alex! 🙂 Thanks so much for your feedback- That means so much 🙂
I absolutely LOVE all of your recipes! Thank you SO much!
Thank YOU so much for your support, Donna! 🙂
these brownies are so rich . It hard to believe they are made out of bananas and almond butter! Thanks for sharing. Looking forward to trying your other recipes 🙂
You are so welcome- Thank you, Benita!
I’m looking for a good whole food brownie recipe for my kids, but it has to be nut free. Any idea if this would work with seed butter?
Hi Anna! It works really well with Sunbutter, but the color came out a litle strange- I also used a slightly sweetened one 🙂
Hi, I just made these…OMG….so yummy….lucky for me I have just been to New York and brought back some Hersheys cocoa…just so good….thanks for the great recipe Arman.
And how lucky are you to live in New York. Such an amazing city!
😀 Hi Pauline! Oh my- how amazing is that cocoa powder! The closest I’ve found is to be the Homebrand from Woolies cocoa powder (it’s a plain white box). Thank you 🙂 I miss home though!
What’s the chocolate on the top? Can’t wait to try these!
Hi Lisa! The chocolate on top is just the cocoa powder in the recipe 🙂
Any idea of the nutritional facts, i.e. calories and carbs
Hi Dan if you add the ingredients into a calorie calculator, it will provide those results for you 🙂
Made these this morning…. 107 cal if you cut into 10 pieces according to My Fitness Pal. NOt bad!
🙂 Thanks so much, Melissa!
Also, could you make it with Nutella?
I’ve never tried it with nutella, but please let me know if it does 🙂
I just made these, and they’re awesome! Instead of cocoa powder I substituted PB2 chocolate powder. I also added 2 tbsp of instant hazelnut coffee as well!
Oh yay! Thanks so much for the feedback, Brittany- I LOVE that you added coffee too 🙂
How much does it make?
Hi Brandon! It makes around 9-12 pieces, depending on how thick you cut them 🙂
I can honestly say I do not need my brownies to be pretty. They won’t be hanging around long enough for me to consider their aesthetics! I pinned this recipe yesterday, thinking I had some bananas that were about to go off, and made the brownies today. I used peanut butter, and added some chocolate baking chunks. Pretty awesome, and just the right amount of not-too-sweet!
🙂 Thanks so much for the feedback, Lisa! 🙂
I am making these as soon as my bananas ripen! 🙂
YAY! Please do, Kiran!
Loaf pan or small cake pan.. Totally missed that part… Put it in a 9×9 brownie pan, which is alright I suppose
Love that it’s three ingredients, baked for 31 mins now and hoping it will be baked thru when I pull it out >.<
I smell the bananas and the whole 1 cip of cocoa powder I put in.. Wooooo
Hi Addie! No worries- The brownie pan should still come out okay! 🙂 When it’s done, let it cool completely and refrigerate it- The texture is amazing! 🙂
I made these using a mini muffin pan, and added a few chocolate chips to the tops. They came out great!
Fantastic- Thanks so much for the feedback, Jill!
I made these! They are sooo good. I cut them in to small cubes to have when I need a quick sweet fix and they are unbelievably good. I ended up using peanut butter because that’s all I had at home but they still tasted amazing! Thanks so much for the recipe!
Oh yay! Thanks so much for letting me know, Melina! It works great with peanut butter 🙂
This recipe calls for coconut fat. What is that, how do I find it or make it?
Hi Annika….I’m sorry I’m not sure where you read coconut fat, this doesn’t use it at all.
So so good. I was so pleased and would defiantly recommend!!
😀 So glad you enjoyed them, Kkat! 🙂
Made these tonight, I was so excited by the simplicity of this recipe and that it can use the bananas I didn’t get around to eating earlier this week! The flavor was great I thought but the texture was way off, they stayed mostly gooey, unlike the photos. Any tips for next time? I used creamy peanut butter instead of the almond butter is that the source of the problem?
Hi Ivy- Sorry to hear it didn’t work out- The nut butter you used shouldn’t have been an issue- You need to let them cool completely, preferably in the fridge and then cut into pieces.
This is such a well written article! 🙂 You have a great sense of humor. I’ve been going over this recipe for a month now… And finally, the opportunity came to make these brownies; talk about genius use of ingredients! I’ve had such a sweet tooth for brownies lately, yet they go completely against a healthy lifestyle (until this recipe, that is.) I like them so much that I’m eating them for breakfast! These make box brownies seem dull since they have the additional sweet flavor of bananas. The best part is that I’m the only one who likes to eat stuff like this- so more for me! I’ll make this my go to recipe before any other brownie recipe. Truth be told. xD
Thanks Kiara! 🙂
This means so much
Can I use ripe bananas that I froze? As in, de-thaw them then use them?
Hi Katie- Of course! 🙂
Hi! I’m a healthy baker as well, trying unique ideas always. I am always open to suggestions, what would be best to replace the bananas in this recipe? I have an allergy to them. Thank you!
Hi Vandana! Try it using sweet potato or pumpkin 🙂
Thank you! will do 🙂
I want to make these. I was thinking of adding walnuts has anyone done that?
Hi Brittany! Many have added walnuts and they make a great addition- I’d recommend adding them on top VS swirling them through 🙂
Did you use the unsweetened baking coca powder or the sweetened kind? Sorry if this has already been asked. I’m new to paleo and loving it.
Hi Michelle- I opted to use unsweetened cocoa powder as I love the dark cocoa taste- You are welcome to add some sweetener if you prefer a sweeter brownie 🙂
Newly vegan- thank you, thank you! I am making these tonight and am drooling over the rest of your recipes 🙂
🙂 You are so welcome- Thanks, Carrie!
Oh my, they’re so good! Eat it raw and call it (fat) pudding! But they’re even more delicious once cooked!
Made them to use up a jar of sunflower butter we didn’t like and it was a very good use for it.
Thanks!
Oh fantastic- Thanks so much for the feedback, Valise! Oh, I hear you with the sunflower butter- Except when it made my muffins look green haha!
Love how simple these are…combing through the interwebs for a restaurant quality gluten free vegan brownie. Might have to recipe test this for an upcoming menu!!!! Thanks for making such a treat!
😀 Thanks so much, Ashley- Let me know how it goes and how exciting!
Do you think it would work to use coconut butter instead of nut butter? Thx!
Hi Hayley! I’ve never tried it with that but please let me know if you do and how it turns out 🙂
Made these for my hubby and 8yo & 9yo kids today (I am AIP strict elimination phase right now) and they were a big hit! I subbed natural chunky peanut butter since we’re out of almond butter, and upped the cocoa to 6 tablespoons because they love their “chocolate” 🙂 Can’t wait to eventually try these myself, or create an AIP version!
Amy! Thanks so much for the feedback and I’m so glad you guys enjoyed them- Hope you can too 🙂
I started following you a few months ago and I’m obsessed with these brownies. I’m a big fan of all natural, low ingredient, healthy desserts and these are all of the above. I’ve made them several times according to your recipe and they’re always delicious, but because the smallest pan I have is 9×12, they’ve come out pretty thin. I’ve been craving a nice thick brownie so I decided to try doubling the recipe today. I oven ripened my bananas (baked them 20ish minutes in the oven, unpeeled on 300). I’d never tried that before and it worked wonderfully. They did produce some extra liquid though so I added a few extra tablespoons of cocoa powder to soak it up. I also added a bit of vanilla extract and honey since both my cocoa powder and peanut butter were unsweetened. Long story short, they came out awesome. I had to bake them an extra 10 minutes, but now they look just like your pictures…thick and fudgey…and they taste delicious. Just thought I’d share my experience in case anyone else was wondering if doubling the recipe would work.
Hi Erin! 🙂
Thanks so much for the feedback- I’m very much like you, I tend to use a smaller pan so I get super thick brownies 🙂
Thanks for this recipe!
I even really enjoyed just reading it! Just my sense of humour 😀
Just signed up to get more of these and I never signed up for anything like it haha I’m excited for more!
Greetings C
😀 Thanks so much for your kind words, Crissie 🙂 Glad it made you smile! 😀
I discovered your blog because I had a brownie craving and since I keep frozen bananas on hand, decided to try this out. These ingredients are basically a heavenly trio because with the frozen banana, it makes chocolate peanut butter ‘ice cream.’ I added a bit of coconut flour and baked for an additional 15 minutes due to the bananas being frozen and they turned out just lovely!
Hi Leslie! Thanks SO much for trying it out 🙂
Hi, Arman. I’m new to your website–I came across it by happy accident. You’re HILARIOUS and VERY talented! Thank you for your posts. I’m ALL ABOUT the less ingredients, the better, and something that’s healthy that uses ingredients I already have in my possession, is the best. I guess I’m a “banana racist”–ha ha–I don’t care for bananas much, but, I subbed in a cup of unsweetened applesauce instead, and these came out masterfully! After they cooled, I resisted the urge to eat them right away–I immediately froze them, and the texture is like fudge–BRILLIANT!
Nat!!! This is such a kind comment- Expect a twist on this next week AND one the week after haha 🙂 The banana racist in you would be stoked 😀
that’s 350 degrees F or C (obviously F but still wondering..) definitely gonna makes these, they look pretty yummy to me actually, and I’d do it only for the ingredients
Hi Rafale, that is correct 🙂
Would you have a nut free alternative please?
Hello Rachel! 🙂 For sure- You can use soy nut butter or sunflower seed butter 🙂
I’m really loving your simple minimal ingredient recipes. Thanks so much for posting. I am going on a Paleo diet and your super simple recipes make me excited. Thanks for sharing.
🙂 You are so welcome- Thanks for the feedback!
I have had this pinned for a long time, and just got around to making them…. sorry I waited so long… must confess though I added choc chips and extra cocoa to keep my less than interested in healthy eating husband interested in the treats … I think it has become a family winner. Thanks for the easy wins!!
Oh fantastic- Thanks so much for the feedback, Stephanie- Your comment made my night! 🙂
I’ve left them in the oven for 30 minutes but when I stick a fork in the tin it’s still coming out gooey in parts. Should the fork come out clean?
Hi Anne! They firm up slightly when cooled completely- Refrigerate them and enjoy from there- They are super fudgy!
These are amazing. Thanks SO much for the recipe!
Hi Jesica! You are so welcome 🙂
Hi, can I use peanut butter instead of almond butter?
Hi Sophia- Absolutely! 🙂
Allergic to banananas, any thoughts for a substitute?
Hi Judy! Absolutely- I have a pumpkin, sweet potato and butternut squash version on here 🙂
Arman, I just made those brownies and they are amazing!! Even my dady who does not like sweets ate them!! Surelly I’ll make it again!! Thanks
😀 Fantastic- That makes me so happy to hear, Sara!
Best brownies ever!! especially when you add just a tad more almond butter!! so fudgy and delicious:)
😀 LOVE!
I would definitely add a few walnuts to these just need the crunch. These look so yummy!
These were so delicious! I used a blender to mix the ingredients and loved the smooth consistency. Thank you for a great recipe. I will make this again for sure.
🙂 You are so welcome, Christine- Thanks so much for the feedback!
Fabulous! I added a little less cocoa powder though as I wanted it to be less chocolatey. I was actually pretty surprised at how good they tasted. They could totally replace the real thing for me. A much healthier version.
thanks Arman, this is my new fave/easy to make treat!
Zeenat!!!! This makes me so happy, so glad you enjoyed it!
can you use coconut oil as an alternative to nut butter? or even regular dairy butter?
I haven’t tried either of those- You could use sunflower seed or soy nut butter 🙂
This recipe is fantastic ! I modified it slightly by adding a bit of cinnamon and a pinch of salt, as well as a teaspoon of baking powder. I baked mine in a small loaf pan and it took about 32 minutes to cook through. It came out moist and dense, like a cross between banana bread and a brownie.
🙂 That sounds fantastic- Thanks, Gaby!
Tried this out, used peanut butter instead of almond..mum loved it but I found it bitter and fruity. Depends on your tastebuds with this recipe; if you like dark chocolate and a fruity taste you’ll love this.
Thanks, Emma- It definitely is based on which you prefer. Glad mum enjoyed it 🙂
Thanks!!!!! I used 1/3 cup of cocoa powder and since I didn’t use super ripened bananas I added like a tablespoon of honey. Yum!!! Next time I was thinking of making two layers separated by st Davor s jelly (it’s refined sugar free) and topping with marshmallows for a dairy free tree nut free and egg free and low in refined sugar perfect for kids birthday cake!!!! Thank you!!!
😀 Aww, you are so welcome, Clara!
Made these today, they are amazing! Especially refrigerated. Almost like banana chocolate fudge. Yum!
🙂 Thanks, Nicole!
HEAVEY ON COCO IS A MUST! I only put 4 tablespoons of coco and you cant really taste it.
😀 That is what I like to hear! 🙂
A friend has told me she’s like gas for cake but it’s is the flour thing. So she misses out.
Having cancer is enough to put up with don’t you think?
Quite by chance I have come across this and am so grateful, I am seeing her at the end of the week and I am so happy to present this recipe to her.
She will have her cake and eat it!
Thank you so much, thank you.
🙁 I’m so sorry to hear that- I really hope she enjoys it, and thank YOU for sharing it with her 🙂
Love these. I am gluten and dairy free and recovering from gallbladder surgery, so pretty restricted, I was paleo for yrs but adding a few healthier carbs in and these have helped me 🙂 Cannot wait to try more recipes and the sweet potato version. I added vanilla extract, linseed, chia seeds, coconut, natural C powder ( camu camu) and they are perfect for a meal 🙂
Aw yay! Cheers!
I have these cooling on the stove top now as I type! I added Pecans and vegan choco chips after I poured the batter into the pan….can’t wait to try these!
DELICIOUS!!!!
I literally never comment on recipes, but I had to comment on this one. This was hands down THE best “healthy” brownie recipe I have ever tried. I would even go as far as to say they were the best brownie (healthy or not healthy) brownie recipe’s I have ever made. I went in expecting them to be “eh”, because any time I have made “healthy” desserts in the past, they wind up not being sweet enough, having weird textures, not decadent enough, etc. But these. were. AMAZING. They do NOT taste “healthy” at all. They are moist, rich, fudgy, decadent, sweet, chocolately, and incredible. It almost tasted like a fudge-brownie hybrid. And honestly I don’t think I will ever get store-bought or regular brownies again! I am soooo glad I found this recipe. THANK YOU!!!!!!
Gabby, you are such a gem!
wow thank you so much for this recipe! i dont use any types of sugar/honey…. and with three little girls this is just great! enjoyed by all!
do you have any more such recipes? most recipes i saw so far have some type of sugar in it
Loads of them, check out the archives 🙂
I made these in my Vitamix, so the batter was super smooth. It took 30 minutes to bake in an 8″ loaf pan. The texture was very much like cheesecake, super creamy and delicious! I used the full amount of cocoa and definitely recommend that (along with a generous pinch of salt) as they have a pronounced banana flavor.
We enjoyed these very much.
🙂 Cheers, Mary
I made these last night. I was sceptical that they would even resemble a brownie, but I had all ingredients on hand. I tripled the recipe and made them for my daughter’s Birthday. I found the cocoa powder I used might be on the bitter side. I used 3/4C and added it slowly and tasted it as I added, but it didn’t taste chocolatey enough. After baking, it made the brownies semi sweet to almost the point of bitter. My daughter will love them. I have noticed how filling they are and goes great with a glass of cold milk.
That sounds like a fabulous combo!
Have made these a bunch of times. They are GREAT! Thanks!
LOVE IT! 🙂
Great recipe! I’ve made it for myself and others and everyone seems to love it!! I always get asked for the recipe! Thanks!
Perfect, that is what I like to hear!
I just made these and loved them! They are quite possibly the best brownies I have ever made and they even stayed together. Prior attempts at making brownies have had to be eaten with a spoon as they always crumbled. I added walnuts and replaced half of the cocoa with chocolate protein powder. These will be added to my regular recipe rotation. Thanks for posting this! Love your website, I have saved it as a favorite and need to spend some time looking through your other recipes.
That’s what I like to hear! 😀
Hi!
I tried reading through the comments. What is the pan size for this recipe that you Prefer?
Is it correct at 18 servings from this recipe? Looks like the pan is cut into 9 servings?
Thank you! I cannot wait to try this but I need this info before I begin!
Hi! I love an 8-inch square pan, but they make super thick and fudgy brownies 🙂
18 is correct, but I halved the recipe for this photoshoot 🙂
Hi Arman, I tried your recipe and I just loved it….
🙂 That means so much- Cheers, Saranaya!
recipe calls for 6 bananas but the video shows 3. so which is it?
It’s 6, the recipe video is cut in half.