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My 3 ingredient brownies are a healthy and easy chocolate dessert recipe that bakes in just 20 minutes! There is no flour or eggs needed.
Love healthy chocolate desserts? Try my healthy chocolate cake, healthy mug cake, and healthy chocolate muffins next.
My 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.
Table of Contents
Why I love this recipe
- No flour or grains. Tese 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, my brownies bake in less than 20 minutes.
Ingredients needed
- 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. I like to use dark or black cocoa powder for extra richness.
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 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.
How to make 3 ingredient brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Mash. Add your bananas into a large mixing bowl and mash them completely.
Step 2: Combine. 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: Bake. Transfer your brownie batter to the lined pan and bake dor 17-20 minutes, or until a skewer comes out just clean.
Arman’s recipe tips
- Do not over-bake the brownies. These will continue cooking as they cool down.
- Under-bake them. As there are no eggs or flour in them, you can undercook the brownies a little and still enjoy them as is.
- Use a blender! 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.
- Use a smaller pan. 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.
Variations
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!).
- Add frosting. I love to add a thick layer of my 2 ingredient dairy free frosting or healthy frosting.
- 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.
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 easy brownies to try
- Flourless brownies
- 2 ingredient brownies
- Zucchini brownies
- Almond flour brownies
- Or any of my brownie recipes
3 Ingredient Brownies
Video
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.
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 absolutely LOVE all of your recipes! Thank you SO much!
Thank YOU so much for your support, Donna! 🙂
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 🙂
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
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 🙂
Can I please have a recommendation of a good brand of almond butter? Thanks!
More pleease
You betcha! 😀
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(:
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!