These simply to make and healthy brownies are perfect for your weekend chocolate fix – or any week day too because they are guilt free!
With these three ingredients you don’t need flour, which also makes them gluten free brownies. They took a few tries to get right. Unlike some of my previous recipe experiment days (Yes, days. I create such an intense mess in my kitchen, I need to set specific days for it so I can spend a good hour after cleaning), I was prepared. I knew I wanted to use bananas so I bought all the ‘about to go off’ bananas (aka the best bananas ever for baking), a huge jar of both cashew butter & almond butter and cocoa nibs.
These healthy three ingredient flourless chocolate brownies are your answer to that chocolate fix you need but one which is healthy without sacrificing on taste. These dense, fudgy brownies need just 3 simple ingredients you are bound to have on hand and no sugar or flour whatsoever! The beauty of these brownies is that you can adjust the density based on how rich you want them. I really wanted a rich cocoa taste so opted to use a full 1/4 cup. For those wanting a milder, sweeter taste, cut down just a tad. I also used my favorite dark cocoa powder to give them an amazing, rich taste. These flourless brownies are also suitable for those following a gluten free, vegan and paleo lifestyle.
SIMPLY BEAUTIFUL BROWNIES
Just three healthy ingredients are needed to whip up these dense, fudgy chocolate brownies! Dark, rich and subtly sweet, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly!
3 medium, overripe bananas (approximately 1 cup or so)
1/2 cup smooth cashew/almond butter (can sub for any smooth nut butter)
1/4 cup cocoa powder (more = richer taste)
- Preheat the oven the 350 degrees, grease a small cake pan or loaf pan and set aside
- In a food processor, add the banana, nut butter and cocoa powder and mix very well. (I also added cocoa nibs at the end to give it chocolate pieces for texture)
- Grease the tin with the coconut oil
- Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces
For the best texture, enjoy room temperature but can be kept in the fridge for 5 days.
You can add hazelnut or walnut pieces to give it more texture.