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Some days you want something sweet without the fuss, without the sugar crash, without pulling out the mixer. These 3 ingredient brownies are exactly that: easy, comforting, and made with ingredients most of us already have at home.
They’re fudgy, soft, naturally sweetened with bananas, and honestly the kind of recipe you make when you want to feel good in your body but still enjoy a chocolate moment. I’ve been loving simple recipes like this lately – no pressure, no perfection, just real food that supports you.
Why You’ll Love This Recipe
It’s naturally sweet.
Ripe bananas give the brownies moisture and sweetness without added sugar.
It’s made with 3 ingredients.
Bananas, peanut butter, cocoa. Nothing extra. Nothing complicated.
It’s flourless and gluten-free.
Perfect for days when you want something lighter or pantry-friendly.
It’s a great base recipe.
You can add chocolate chips, protein powder, nuts, or keep it simple.
It takes 5 minutes to mix.
This is the easiest brownie batter you’ll ever make.
The brownies taste even better cold.
Let them chill in the fridge and they become dense, fudgy, and addictive.
Ingredients
- 3 ripe bananas, mashed
- 120 g peanut butter (4 oz or about 1/2 cup)
- 45 g to 50 g unsweetened cocoa powder (1.5 oz or about 1/2 cup)
Optional add-ins:
1 to 2 tablespoons maple syrup or honey for extra sweetness
A handful of chocolate chips
1 scoop chocolate or vanilla protein powder (add 1 to 2 tbsp milk if batter becomes too thick)
How to Make These Brownies
- Prep your baking dish.
Line an 8 x 8 inch (20 x 20 cm) square pan with parchment paper.
Preheat the oven to 170°C (340°F). - Mix the batter.
Mash the 3 bananas until smooth.
Add the peanut butter and cocoa powder.
Stir until the batter is thick, glossy, and fully combined.
3. Bake.
Spread the batter evenly in the pan.
Bake for 25 to 30 minutes, until the top looks set and a toothpick comes out with moist crumbs.
4. Cool.
Let the brownies cool completely.
For the best texture, refrigerate for 1 to 2 hours.
Recipe Tips and Tricks
Use very ripe bananas.
The spottier and softer, the sweeter and better the brownies turn out.
Natural peanut butter works best.
Creamy, drippy peanut butter gives the fudgiest texture.
Don’t overbake.
These brownies are meant to be soft and fudge-like.
If you bake them too long, they will turn cakey.
Chill before slicing.
Cooling helps them firm up and develop that dense, brownie-like bite.
Add sweetness only if needed.
Taste your batter. If you want it sweeter, add 1–2 tablespoons maple syrup.
Try different nut butters.
Almond butter or cashew butter also work beautifully.
Optional Add Ins
This recipe is a beautiful base and you can make it your own. Try any of these if you want a little extra flavor or sweetness:
- 1 teaspoon vanilla extract for warmth
- A handful of chopped nuts like walnuts, pecans, or almonds
- 1 to 2 tablespoons maple syrup or honey if you want them sweeter
- A little cinnamon for cozy flavor
- A pinch of salt to balance the chocolate and bring everything together
You can add one or all — the brownies stay simple and wholesome either way.
FAQ:
Yes. Almond butter or cashew butter both work. Just make sure the nut butter is creamy and not too dry so the brownies stay fudgy.
If your bananas are not very ripe, add 1 to 2 tablespoons maple syrup or honey. You can also stir in a few chocolate chips for extra richness.
No. The bananas, peanut butter, and cocoa powder create a naturally thick batter that bakes into soft, dense brownies without flour.
Yes. Any unsweetened cocoa powder works. Dutch-process makes the brownies darker and a little richer. I’ve also used a mix of regular and Dutch-process cocoa.
Yes. Add 1 scoop of protein powder and, if the batter becomes too thick, add 1 to 2 tablespoons milk (dairy or non-dairy) to balance it.
They need more chilling time. This recipe firms up in the fridge. Let them cool fully, then refrigerate for at least 1 hour.
This happens if the bananas were small or the brownies were over baked. Next time, use large ripe bananas and check the brownies at 22 to 25 minutes.
Yes. Freeze sliced brownies for up to 2 months. Thaw in the fridge or enjoy slightly frozen for a cold fudge bite.
Yes. Bake in a 9 x 13 inch pan and add a few extra minutes of baking time if needed.
More Similar Recipes
3 Ingredient Brownies
Ingredients
- 3 ripe bananas, mashed
- 120 g peanut butter, 4 oz
- 45 to 50 g unsweetened cocoa powder, 1.5 oz
- Optional: 1 teaspoon vanilla extract
- Optional: 1 to 2 tablespoons maple syrup or honey
- Optional: handful of chopped nuts
- Optional: pinch of cinnamon
- Optional: pinch of salt
Instructions
- Preheat your oven to 170°C (340°F). Line an 8 x 8 inch baking pan with parchment paper so the brownies lift out easily.
- Mash 3 bananas in a medium bowl until they become smooth and creamy.
- Add 120 g peanut butter (4 oz) to the mashed bananas and mix until fully blended.
- Sprinkle in 45 to 50 g cocoa powder (1.5 oz) and stir again until the batter becomes thick and evenly mixed.
- If you want extra flavor, fold in vanilla, a pinch of cinnamon, a pinch of salt, or 1 to 2 tablespoons maple syrup or honey. You can also add a handful of nuts for crunch.
- Spread the batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes, until the top looks set and a toothpick comes out with moist crumbs.
- Let the brownies cool in the pan. For the best texture, chill them in the fridge before slicing.
Notes
- Use very ripe bananas for sweetness and moisture.
- Natural peanut butter gives the best fudgy texture.
- Do not over bake. These brownies stay soft and dense.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
