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! 

Healthy Three Ingredient Flourless Brownies- No butter, eggs or oil in this quick and easy recipe which is ready in minutes- Rich and fudgy yet so healthy too! {vegan, gluten free, paleo, dairy free} -thebigmansworld.com

Before we get into today’s post, make sure you check out these epic (no bake) cake batter bites.

BEST. BITE. TO. DATE. 

Now for today’s recipe- 

Never judge a…..brownie by it’s cover?

You guys, when I first took these brownies out of the oven, I swear they were the ugliest things most visually unfortunate things I have ever seen. It probably made the term ‘mud cake’ seem like a legitimate description. 

Here’s how today’s (previously ugly) creation was born.

Healthy Three Ingredient Flourless Brownies- No butter, eggs or oil in this quick and easy recipe which is ready in minutes- Rich and fudgy yet so healthy too! {vegan, gluten free, paleo, dairy free} -thebigmansworld.com

I’ve been playing around with cutting out various ingredients from some of my older recipes and replacing others with fruit or maple syrup/nut butters instead of flour or sugar. While I’ve had some successes, I’ve definitely had my fair share of failures. You guys seem to really enjoy my recipes which are quick, easy and have the least number of ingredients so I’ve been trying to do just that.

These three ingredient flourless brownies took a few tries to get right. Unlike some of my previous recipe experiment days (Yes, days. I create such an intense mess in my kitchen, I need to set specific days for it so I can spend a good hour after cleaning), I was prepared. I knew I wanted to use bananas so I bought all the ‘about to go off’ bananas (aka the best bananas ever for baking), a huge jar of both peanut butter and almond butter and a mountain dew.

Healthy Three Ingredient Flourless Brownies- No butter, eggs or oil in this quick and easy recipe which is ready in minutes- Rich and fudgy yet so healthy too! {vegan, gluten free, paleo, dairy free} -thebigmansworld.com

The mountain dew was for energy, obviously. 

Let’s just say regardless of what tweaking I did, how many bananas I added or how many times I promised God I’d be a better son to my mum, these flourless brownies would still look bloody ugly visually unfortunate. Then it hit me- This is real life, this is reality and I stand true by what I preach to myself- The most ugly visually unfortunate food is most delicious. These healthy three ingredient Flourless chocolate brownies are no exception. 

Healthy Three Ingredient Flourless Brownies- No butter, eggs or oil in this quick and easy recipe which is ready in minutes- Rich and fudgy yet so healthy too! {vegan, gluten free, paleo, dairy free} -thebigmansworld.com

These healthy three ingredient flourless chocolate brownies are your answer to that chocolate fix you need but one which is healthy without sacrificing on taste. These dense, fudgy brownies need just 3 simple ingredients you are bound to have on hand and no sugar or flour whatsoever! The beauty of these brownies is that you can adjust the density based on how rich you want them. I really wanted a rich cocoa taste so opted to use a full 1/4 cup. For those wanting a milder, sweeter taste, cut down just a tad. I also used my favorite dark cocoa powder which, even though it is more processed than standard cocoa or raw cacao, lends an amazing, rich taste. These flourless brownies are also suitable for those following a gluten-free, vegan and paleo lifestyle. 

You could be a wise chicken and simply blend it all together but I’ve been neglecting my workouts so I used my hands and mashed it with a fork. This resulted in some small, delicious chunks of banana which were a nice surprise.

Say hello to the chunks.

SAY HELLO TO THE CHUNKS. 

If you’re racist towards chunks of banana sporadically popping up with each bite, blend it. 

Healthy Three Ingredient Flourless Brownies- No butter, eggs or oil in this quick and easy recipe which is ready in minutes- Rich and fudgy yet so healthy too! {vegan, gluten free, paleo, dairy free} -thebigmansworld.com

HACK- You guys, I sound like a broken record with saying it over and over again but like my no-bake bites and protein bars, these flourless brownies are AMAZING eaten from the refrigerator. These tasted amazing straight out of the oven but once you let them sit overnight in the fridge they get uglier so much more dense and amazing. 

Make these healthy three ingredient flourless brownies and if you can’t bear the sight, just cover your eyes when you eat them. In the end, it’s the taste that matters. 

Unless your vanity extends to the food kind too. 

Healthy Three Ingredient Flourless Brownies- No butter, eggs or oil in this quick and easy recipe which is ready in minutes- Rich and fudgy yet so healthy too! {vegan, gluten free, paleo, dairy free} -thebigmansworld.com

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!
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Ingredients
  1. 3 medium, overripe bananas (approximately 1 cup or so)
  2. 1/2 cup smooth almond butter (can sub for any smooth nut butter)
  3. 2 T - 1/4 cup cocoa powder (more = richer taste)
Instructions
  1. Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside.
  2. In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, nut butter and cocoa powder and mix very well.
  3. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
Notes
  1. For a smoother batter, add all the ingredients into a blender and blend well.
  2. For the best texture, enjoy refrigerated.
The Big Man's World ® https://thebigmansworld.com/
More quick and easy recipes? Oh hi hi. 

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Healthy Three Ingredient Flourless Brownies- No butter, eggs or oil in this quick and easy recipe which is ready in minutes- Rich and fudgy yet so healthy too! {vegan, gluten free, paleo, dairy free} -thebigmansworld.com

What is one food you ignore the ‘eat with your eyes’ rule to?

Are you a rich cocoa fan or lighter …. fighter? 

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Categories:

Clean eating diet food gluten free Healthy Paleo Recipes recipe vegan whole30

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Comments

264 thoughts on “Healthy 3 Ingredient Flourless Brownies

  1. 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.

  2. 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 🙂

  3. 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.

  4. 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!

  5. 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

  6. 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!

  7. 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!

  8. 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

  9. 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!

  10. 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!

  11. 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….

  12. 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.

  13. 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.

  14. 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…..

  15. 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.

  16. 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?

  17. 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!

        1. Really sharp. Serrated is for something harder to cut through. Chill the brownies before cutting and use a sharp, thin knife. 🙂

    1. 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.

  18. 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!

  19. 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….

      1. 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(:

  20. 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

  21. 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 🙂

  22. 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?

  23. 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!

  24. 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!

  25. 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

  26. 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!

  27. 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?

    1. 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.

  28. 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

  29. 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!

  30. 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.

  31. Newly vegan- thank you, thank you! I am making these tonight and am drooling over the rest of your recipes 🙂

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. 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

  37. 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!

  38. 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!

  39. 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

      1. 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.

  40. 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!!

  41. 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?

  42. 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.

  43. 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!

  44. 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.

  45. 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.

  46. 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!!!

  47. 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.

  48. 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 🙂

  49. 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!

  50. 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!!!!!!

  51. 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

  52. 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.

  53. 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.

  54. 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.

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