Healthy 3 Ingredient Flourless Brownies

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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. 

healthy 3 ingredient flourless 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.

  1. Mashed banana
  2. Cocoa Powder
  3. 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! 

banana, chocolate chips, peanut butter and banana

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). 

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.

mixing bowl with brownie batter and chocolate chips

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

banana brownie batter in a bowl with chocolate chips

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. 

3 ingredient flourless banana brownies recipe

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

Healthy Three Ingredient Flourless Brownies

Watch the Step-By-Step video BELOW!

3 ingredient paleo vegan banana flourless brownies

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!
4.5 from 4 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: 3 ingredient recipe, banana brownies, flourless brownies
Prep Time: 5 minutes
Cook Time: 17 minutes
Servings: 18 Pieces
Calories: 135kcal
Author: Arman

Ingredients

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 a smoother batter, add all the ingredients into a blender and blend well.
For the best texture, enjoy refrigerated.

Nutrition

Serving: 1Brownie | Calories: 135kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Potassium: 4mg | Fiber: 5g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 5mg

 

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Comments

268 thoughts on “Healthy 3 Ingredient Flourless Brownies”

  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.

    Reply

  6. 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 🙂

    Reply

  9. 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.

    Reply

  10. 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!

    Reply

  11. 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

    Reply

  12. 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!

    Reply

  13. 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!

    Reply

  15. 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

    Reply

  21. 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!

    Reply

  22. 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!

    Reply

  24. 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….

    Reply

  25. 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.

    Reply

  27. 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.

    Reply

  30. 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…..

    Reply

  31. 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.

    Reply

  34. 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?

    Reply

  40. 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!

    Reply

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

          Reply

    2. 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.

      Reply

  44. 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!

    Reply
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  47. 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….

    Reply

      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(:

        Reply
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  56. 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

    Reply

  58. 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 🙂

    Reply
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  61. 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?

    Reply
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  64. 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!

    Reply
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  76. 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!

    Reply

  78. 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

    Reply
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  81. 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!

    Reply

  84. 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?

    Reply

  85. 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

    Reply
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  88. 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!

    Reply
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  93. 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.

    Reply

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

    Reply

  95. 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!

    Reply
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  97. 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!

    Reply
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  100. 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!

    Reply

  101. 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.

    Reply

  102. 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

    Reply
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  104. 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!

    Reply
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  106. 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!

    Reply

  107. 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

    Reply

      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.

        Reply
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  110. 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!!

    Reply

  111. 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?

    Reply
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  123. 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.

    Reply

  124. 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!

    Reply

  126. 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.

    Reply

  127. 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.

    Reply

  128. 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!!!

    Reply
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  133. 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.

    Reply
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  139. 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 🙂

    Reply

  140. 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!

    Reply

  141. 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!!!!!!

    Reply
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  143. 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

    Reply

  144. 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.

    Reply

  145. 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.

    Reply

  148. 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.

    Reply

  149. 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!

    Reply

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