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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.
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 🙂
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 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 🙂
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 🙂
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 🙂
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!
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!
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!
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 🙂
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 🙂