Brownies are a classic treat, but traditional recipes often involve a long list of ingredients and a lot of fuss. I love making these 3 Ingredient Brownies for special occasions, especially picnics.
They’re incredibly easy to prepare and require just three simple ingredients: ripe bananas, cocoa powder, and peanut butter. This makes them perfect for impromptu gatherings or when you’re short on time but still crave a decadent dessert.
These healthy brownies are surprisingly rich and fudgy, with a moist texture that rivals any boxed variety. They’re also naturally dairy-free, grain-free, and gluten-free, making them a fantastic option for those with dietary restrictions.
I was initially skeptical that such a simple recipe could yield such delicious results, but I was pleasantly surprised by how incredibly flavorful and satisfying these brownies turned out.
Intrigued by this recipe, that is actually a product of an accident, I decided to recreate it. As soon as I poured the batter into a baking pan, I knew I was doing something right. To my delight, it emerged from the oven as a fudgy, rich treat that perfectly satisfied my chocolate cravings.
I hope you enjoy making these 3 Ingredient Brownies as much as I do. They’re a quick and easy way to indulge your sweet tooth without compromising on flavor or health. Whether you’re hosting a picnic, looking for a simple dessert option, or simply craving a chocolate fix, these brownies are sure to impress.
Ingredients
Ripe Bananas
This recipe calls for 3 large, ripe bananas. The riper the bananas, the sweeter your brownies will be. Just like that time you bought a bunch of bananas with the intention of making a smoothie but they ended up sitting on your counter for a few days getting all spotty and overripe? Perfect for this recipe!
Almond Butter
You’ll also need 1/2 cup of almond butter. Make sure you choose a creamy, unsweetened almond butter for the best results. Did you know that while almonds are native to the Middle East and Central Asia, almond butter is actually an American invention? First created in the late 1800s, it quickly became a popular food source thanks to its high protein and healthy fat content.
Cocoa Powder
Last but not least, you’ll need 1/4 cup of unsweetened cocoa powder. Cocoa powder is a powerful source of flavanols, which are antioxidants that can help protect your cells from damage. In fact, studies have shown that cocoa powder may even help improve cognitive function!
Step-By-Step Instructions For The Recipe
Get ready to unleash your inner chef! We’ll start by mashing about 3 large, ripe bananas here. The riper, the better! Trust me on this one. I learned this from experience after letting a bunch of bananas sit on my counter a little too long. Those spotty, overripe bananas turned out to be perfect for this recipe.
Next, it’s time to add in 1/2 cup of your favorite nut butter. Creamy and unsweetened is the way to go! And don’t forget the 1/4 cup of unsweetened cocoa powder. Give everything a good mix until it’s all combined and you’ve got a beautiful, chocolatey batter.
Now comes the fun part! Pour this batter into a baking pan. But wait! Line that pan with parchment paper first. I learned this one the hard way, folks. Parchment paper is your best friend for easy cleanup. Bake the brownies for 17-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Almost there!
The hardest part might just be waiting for these brownies to cool completely. This allows them to set properly and become nice and fudgy. Now, go forth and enjoy these delicious, healthy treats!
For Coffee Lovers
I’m a self-proclaimed coffee enthusiast, so I often like to add a subtle coffee flavor to my desserts. For these brownies, I once experimented with adding a tablespoon of instant coffee granules to the batter. It turned out to be the worst in the first attempt because I added a little too much (2 tablespoons). So try to be careful with the quantity.
The coffee enhances the richness of the chocolate and adds a delightful complexity to the flavor. You can also try brewing a strong coffee if that’s what you prefer, and letting it cool completely before adding a tablespoon or two to the batter. This creates a more intense coffee flavor.
In my latest attempt, I simply mixed a teaspoon of coffee in a splash of hot water or milk, (honestly, I can’t remember to be exact but both work) and the taste turned out to be a perfect balance between the chocolate fudge and coffee punch.
Tips & Tricks
Tip # 1 – Stocking frozen bananas
I always keep a few extra ripe bananas in the freezer, specifically for this recipe. Simply peel and freeze them individually in a zip-top bag. They thaw quickly and work perfectly in the batter.
Tip # 2 – Pre-portioning the butter
Measure out the almond butter (or your preferred nut butter) beforehand and store it in a small container. This saves time and prevents any messy spills when you’re ready to bake.
Tip # 3 – Sift Cocoa powder
I like to sift my cocoa powder before adding it to the batter. This helps to remove any lumps and ensures a smoother, more evenly distributed chocolate flavor.
FAQs
Can I freeze the batter?
Absolutely! You can prepare the entire batter and store it in an airtight container in the freezer for up to 3 months. When you’re ready to bake, simply thaw the batter in the refrigerator overnight.
Can I use frozen bananas directly in the recipe?
While technically possible, I find that frozen bananas tend to make the batter a bit watery. I prefer to thaw them slightly before mashing for a smoother consistency.
Can I use other types of nut butter?
Definitely! Experiment with different nut butters like peanut butter, cashew butter, or sunflower seed butter. Each will impart a unique flavor to the brownies.
3 Ingredient Brownies {No flour or eggs}
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 to 180°C (350°F).
- Line a square pan with parchment paper and set aside.
- In a large mixing bowl, add your bananas and mash them well. Alternatively, you can blend them.
- Add the almond butter (or your preferred nut butter) and cocoa powder to the mashed bananas. Mix well until everything is well combined.
- Pour the batter into the lined baking pan.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow the brownies to cool completely in the pan before slicing and serving.
Notes
- To store: Place cooled brownies in a sealed container and keep them in the refrigerator for up to 5 days.
- To freeze: Wrap cooled brownies in parchment paper and place them in individual ziplock bags. Frozen brownies will keep fo up to 6 months. Thaw them in the fridge overnight or at room temperature.
