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Close-up of three stacked brownie squares showing a dense, fudgy crumb

Healthy Chocolate Brownie Recipe

These healthy chocolate brownies are made with just three ingredients: ripe bananas, unsweetened cocoa powder, and peanut butter. Blend everything together, chill until firm, then slice into soft, fudgy no-bake brownie squares
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Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 ripe bananas about 450–480 g peeled
  • 1/3 cup 35 g unsweetened cocoa powder
  • 2/3 cup 167 g natural peanut butter

Equipment

  • Blender or food processor
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • 8×8-inch square pan
  • Parchment paper
  • Sharp knife

Method
 

Blend the bananas.
  1. Peel the ripe bananas and place them in a blender or food processor. Blend until completely smooth and creamy.
Add the cocoa and peanut butter.
  1. Add the unsweetened cocoa powder and natural peanut butter. Blend again until the mixture is thick, smooth, and evenly chocolatey. Stop and scrape down the sides as needed.
Prepare the pan.
  1. Line an 8×8-inch square pan with parchment paper, leaving some overhang on the sides for easy removal.
Spread the mixture.
  1. Transfer the chocolate mixture to the prepared pan. Use a spatula to spread it into an even layer and smooth the top.
Chill until firm.
  1. Refrigerate for about 2 hours, or until firm enough to slice cleanly. For a faster set, place the pan in the freezer until firm.
Slice.
  1. Lift the brownie slab from the pan using the parchment paper. Place it on a cutting board and cut into approximately 16 squares.
Serve.
  1. Serve the brownies chilled for the firmest, fudgiest texture.

Nutrition

Calories: 95kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.6gSodium: 45mgPotassium: 197mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 3mgCalcium: 9mgIron: 0.6mg

Video

Notes

  • Use very ripe bananas with plenty of brown spots for the best natural sweetness and smoothest texture.
  • Natural peanut butter works best. Stir it thoroughly before measuring if the oil has separated.
  • Regular unsweetened cocoa powder or Dutch-process cocoa powder can be used.
  • Scrape down the blender or food processor once or twice so no dry cocoa remains around the edges.
  • These are no-bake brownies, so the texture is softer and denser than traditional baked brownies.
  • If the mixture seems particularly soft, chill the brownies longer or place them in the freezer until firm.
  • Line the pan with parchment paper and leave an overhang to make removing the brownies easier.
  • For cleaner slices, use a sharp knife and wipe the blade between cuts.
  • Keep the brownies refrigerated because they soften at warm room temperature.
  • Almond butter or sunflower seed butter can be substituted for the peanut butter in the same amount.
  • Optional additions include vanilla extract, mini chocolate chips, chopped walnuts, or a small pinch of salt.

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