This post may contain affiliate links. See my disclosure policy.
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.
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.
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.
- 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).
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 to 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 them into 9 pieces.
- 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.
More brownie recipes to try
Brownie Recipes
2 Ingredient Brownies
Brownie Recipes
Almond Flour Brownies
Brownie Recipes
Vegan Brownies
High Protein Desserts
Protein Brownies
3 Ingredient Brownies
Ingredients
- 3 large bananas
- 1/2 cup almond butter can substitute for peanut butter or another nut/seed butter
- 1/4 cup cocoa powder
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.
- 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.
Hi Arman, I tried your recipe and I just loved it….
🙂 That means so much- Cheers, Saranaya!
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 🙂
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! 😀
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!
Have made these a bunch of times. They are GREAT! Thanks!
LOVE IT! 🙂
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!
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
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 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!
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!!!!
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!