3-Ingredient Fudgy Brownies (gluten-free, vegan, paleo)
I’ve been focussing on eating less processed, more whole, and lower-sugar foods this summer. A few months ago, I found myself eating way too many “healthier” processed foods and not paying attention to added sugar in anything. I’ve been focussing on eating more “real-food” protein sources instead of relying on my protein powders or snack bars. I feel a lot better. I hardly ever need my afternoon cup of coffee, and I don’t experience the “sugar crash” at the end of the day.
These 3-ingredient brownies are WHOLE as it gets. A few years ago, I was on peanut butter and banana brownie kick. I made a recipe similar to this one with peanut butter, brownie, egg, and sweet potatoes. It was one of my favorites! Since I needed to use up the bananas before they went bad, I decided to make a similar recipe using only two other ingredients: almond butter & banana.
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These brownies are going to impress you! They are fudgy, super chocolatey, and just as sweet as the real deal. We don’t give bananas enough credit for their sugary goodness. You could probably trick your kiddos into thinking that they are eating the most demanded brownies. The top of the brownie’s texture reminded me of those cosmic brownies I used to eat as a kid.
This recipe makes 12 brownies, and the nutrition facts are pretty good!
98 Calories, 11g Carbs, 3g Fiber, 6g Fat, 3g Protein, 4g SugarTHREE INGREDIENTS
-Unsweetened Cocoa Powder
-3 Extra Ripe Bananas
-Salted OR Unsalted Almond butter.
And just because I used three ingredients for these brownies doesn’t mean you have to. You can use this recipe as your “base” and then add things you like such as cinnamon, vanilla, chocolate chips, or icing on top!
You can replace the almond butter with ANY nut butter of your choice.
My favorite part is how easy these brownies are to make, and you probably already have all the ingredients in your house!
Don’t let the batter go to waste. Grab a spatula and eat all the leftover batter! It’s the best part about making brownies.
Look how incredible they look! Hard to believe they’re made with only three ingredients. 😮 & if you want me to blog the sweet potato brownie recipe, let me know! It’s been a while since I’ve made them, but I’m sure I can figure out how I did it. This recipe makes 12 brownies!

3-Ingredient Fudgy Brownies
Equipment
- oven
Ingredients
- 3 large bananas extra ripe
- 1/2 cup organic creamy almond butter salted or unsalted
- 1/2 cup unsweetened cocoa powder
Instructions
- Heat oven to 350-degrees
- In a large mixing bowl, mash bananas until lump-free.
- Mix in the almond butter, and cocoa powder.
- Grease a baking sheet, and evenly distribute the batter into the pan.
- Bake 17-20 minutes. Use the toothpick method to determine if they're done.
- Let the brownies chill in the refrigerator for 45-minutes.
- Store in the refrigerator for best results.
I hope you try this recipe out! & if you do, don’t forget to tag me so I can see your creations! ♥️
Questions for you!
- Do you have a favorite 3-ingredient recipe?
- Do you find yourself eating healthier in the summer or winter?
- Are you team walnuts in your brownie?
you may also like…
I have made these brownies weekly! Here are more photos. With an almond butter swirl on top!
With sugar-free chocolate chips on top!
Try it with unsweetened coconut! It toasts up perfectly! This time with an almond butter swirl and caramel chocolate on top!
SHARE YOUR PHOTOS WITH ME! (check out other submissions)
Such a great recipe as always! 🙂 I love how minimal the brownies are – and so simple to make too! Definitely going to try making them myself! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
The more minimal with baking, the better!
All I can say is bravo. We made these last night and my three year old ate half the batch. We will be making these again. I love all of your recipes, Taralynn.
Awww! Thanks for sharing 🙂
These look super yummy! My goal is to start eating healthier and finding healthier-versions of my favorite sweet treats. I’ll definitely give this recipe a try soon!
Hope you enjoy these, Ashley!
Yum!!!
I think you’ll love these, Harriet!
Hello Taralynn,
I will put this recipe in my “to-do list”, the texture seems incredible.
1. I cook very often a 3 ingredients “vegetable cream” : rice milk + almond cream + a vegetable (carotts work very well). Fast, healthy, delicious. I also add the spice of my choice.
2. More than an healthier season, the period plays an important role : it is difficult to maintain a healthy diet during the Christmas season, or in holidays, when you just want to taste everything because everything is a discovery.
3. I prefer brownies without walnut, not because I don’t like it, but because chocolate recipes contains enough fat with the chocolate + almond cream/butter combo. Adding oleaginous seems then “too much” and can tire the liver. For me, the fewer ingredients, the better : for the taste and for our body (when the combo is simple, our body can digest it easier).
I agree, adding sugar is unnecessary in the presence of a naturally sweet fruit such as banana !
Hi, Karine!
I hope you get to make them soon! 🙂
I agree with #2 for sure! & that vegetable cream sounds amazing! I may have to try that out.
👍
Would love the sweet potato recipe.
I’ll make sure to post that one 😀
Sweet potato or avocado brownies sound good to me.
👍
Amazing job. Thanks for taking the guess work out of it. Looking forward to some fudge brownies and not feel so guilty afterwards 🍫😅
Please blog your sweet potato brownie recipe. These look good and as a type1 diabetic I thank you for using bananas, they offer sweetness as well.
Thank you! I’ll make sure to post that recipe!
Is butter essential ? Is there any healthier substitute?
Sweet potato or avocado brownies sound good to me.
I’ve done avocado bronies many times 😊
Definitely shared this to Facebook. I was eating the batter like a child 😂. I haven’t eaten them yet, but they smell amazing!
Aren’t they so good!!
I use these same ingredients to make chocolate pudding so I knew these would be good! Mine took a little longer to bake because I didn’t have the right pan. Lol They turned out super fudgey! I’ll definitely be baking these again!
woooo! so happy they turned out!!
Delicious!! These were so good!! I made these for my vegan friend who loved them as well. Thank you!
Hi, Lorissa!
So happy to hear she loved them! yay!
Can you please let me know how long can we store these?
I’d store them for about a week in the fridge, or longer in the freezer!
What size pan did you use for these?
I have an awesome Paleo brownie recipe, but SO many ingredeitns I wanted fast tonight and saw your post. They’re int he oven now – thanks!
Hi Taralynn!
I’m planning on making these and was wondering if I could use any nut butters (like peanut butter) or will they not turn out right if I do this?
Thanks!
Yes! I sometimes use peanut butter for these! 😃
Do you immediately put these on the fridge from the oven to cool? Thanks!
I usually let the pan cool down FIRST! 😊 But directly after that!
Omg, these were amazing! I have made a lot of paleo desserts over the years and this might be the best one. Even better after being in the fridge overnight. Almost like the top had frosting on it! Thanks for the great recipe!
This recipe was delicious. I used crunchy cashew butter because it’s what I had on hand. Thank you !
I’m so happy to hear that 😊 I bet crunchy cashew butter was so good with this recipe. I’ll try that!
Can these be made with frozen bananas?
These brownies are amazing! I’ve just made them and I’m making them again tomorrow! Thanks for the recipe 🙂
Yay!!!