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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.
Best brownies ever!! especially when you add just a tad more almond butter!! so fudgy and delicious:)
😀 LOVE!
Arman, I just made those brownies and they are amazing!! Even my dady who does not like sweets ate them!! Surelly I’ll make it again!! Thanks
😀 Fantastic- That makes me so happy to hear, Sara!
Allergic to banananas, any thoughts for a substitute?
Hi Judy! Absolutely- I have a pumpkin, sweet potato and butternut squash version on here 🙂
Hi, can I use peanut butter instead of almond butter?
Hi Sophia- Absolutely! 🙂
These are amazing. Thanks SO much for the recipe!
Hi Jesica! You are so welcome 🙂
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?
Hi Anne! They firm up slightly when cooled completely- Refrigerate them and enjoy from there- They are super fudgy!
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!!
Oh fantastic- Thanks so much for the feedback, Stephanie- Your comment made my night! 🙂
How long would these last out of the fridge, bit in an airtight container?
Thanks!
No more than a day.
Would you have a nut free alternative please?
Hello Rachel! 🙂 For sure- You can use soy nut butter or sunflower seed butter 🙂
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.
🙂 You are so welcome- Thanks for the feedback!
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
Hi Rafale, that is correct 🙂
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!
Nat!!! This is such a kind comment- Expect a twist on this next week AND one the week after haha 🙂 The banana racist in you would be stoked 😀