Description

These flourless banana brownies are simple to make, deeply chocolatey, and oh-so-fudgy, making them the perfect treat for using up ripe bananas.

Ingredients

Main Ingredients

2 large ripe bananas, mashed (The spottier, the better)
2 large eggs (For lift and a fudgy set)
1/2 cup unsweetened cocoa powder (Provides rich chocolate flavor)
1/3 cup peanut butter or almond butter (Adds richness)
1-3 tablespoons maple syrup or honey (Optional based on banana sweetness)
1 teaspoon vanilla extract
1/2 teaspoon salt (Enhances chocolate flavor)
1 teaspoon baking powder (Helps prevent density)

Optional Add-Ins and Toppings

1/3-1/2 cup chocolate chips (Optional for pockets of melty chocolate)
to taste chopped walnuts (For additional crunch)
to taste flaky salt (For sweet and salty contrast)
1 banana sliced (Optional for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Preheat your oven to 350°F (175°C). Line an 8 inch square pan with parchment paper.

Mixing the Batter

In a medium bowl, mash 2 large ripe bananas until mostly smooth.
Whisk in 2 eggs, 1 teaspoon vanilla, and 1 to 3 tablespoons maple syrup.
Stir in 1/3 cup peanut butter, then add 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Mix until it looks like thick chocolate pudding.
Fold in chocolate chips if desired.
Spread the mixture into the prepared pan and smooth the top.

Baking

Bake for 18 to 24 minutes. The middle should look set, but a toothpick should come out with moist crumbs.
Cool for at least 30 minutes before cutting.

Notes

For the best texture, do not overbake. Use very ripe bananas, and cool fully before cutting for the fudgiest brownies. You can make them vegan by using flax eggs instead of regular eggs.

Prep Time: 10 minutes
Cook Time: 24 minutes
Category: Dessert, Snack
Cuisine: American