These 3-Ingredients Peanut Butter Brownies are for peanut butter and chocolate lovers.
Plus, this is a healthy 3-ingredient brownie recipe made with no eggs, no dairy, and no refined sugar.
All kids love peanut butter and baking, so these simple 3-ingredient brownies are perfect for learning how to make their own food.
Plus, this healthy brownie recipe is also:
- Refined sugar-free
How To Make 3-Ingredient Peanut Butter Brownies
There are several ways of making 3-ingredients brownies with peanut butter.
However, we chose to make ours with no eggs and ripe bananas for naturally sweetened brownies.
The 3 simple ingredients you need to make these healthy brownies are:
- Natural peanut butter – no added oil, no added sugar, simply pure peanut butter. This recipe works well with almond butter or sunflower seed butter if you want to decrease saturated fat.
- Ripe bananas – I recommend weighting the peeled bananas for the best result, or the brownie can come out dry or too moist.
- Unsweetened cocoa powder
In a food processor, blend the bananas and peanut butter. When smooth, add the cocoa powder gradually and keep blending until fully incorporated.
The batter should be thick with no lumps.
Preheat oven to 350°F (180°C). Line a square 8-inch pan with lightly oiled parchment paper.
Transfer the brownie batter to the pan and spread evenly.
Sprinkle some chocolate chips on the top if desired.
Bake for 20- 30 minutes or until a pick inserted in the center of the brownie comes out clean.
Cooling Down And Slice
Cool the 3-ingredient peanut butter brownies down on a wire rack before slicing.
Slice them into 16 squares and serve with an extra drizzle of peanut butter if desired.
Frequently Asked Questions
Below I listed the most common troubles you can encounter with this recipe and how to fix them.
What Can I Do If The Batter Is Too Thick And Won’t Blend?
If your batter is too compact and makes your food processor struggle, add some warm water, 1 or 2 tablespoons to the blender to help blend the ingredients.
Why Is My Batter Bitter?
This might happen if the bananas are not ripe enough to sweeten the brownies.
To increase the sweetness, you can add sugar in the recipe to increase sweetness – about 1/4 cup of maple syrup or coconut sugar would work well.
How Can I Store The 3-Ingredient Brownies?
These brownies are even better straight out from the fridge. They become fudgier and can be stored for up to 3 days.
Otherwise, freeze for later and thaw in the fridge the day before.
What Is Their Texture?
This simple peanut butter brownie recipe has a chewy texture, with a strong banana peanut butter flavor.
It’s not overly sweet and depends on the ripeness of the bananas. The riper they are, the sweeter it will be.
Have you made these cocoa powder and peanut butter brownies? Share a review or comment below to connect with me,
3-Ingredients Peanut Butter Brownies
- Preheat oven to 350°F (180°C). Line an 8-inch square pan with lightly oiled parchment paper. Set aside.
- Peel the ripe bananas and weigh the amount for precision. It matters because too many bananas make the brownies too moist, and on the other hand, the brownies are too dry with fewer bananas.
- Roughly cut bananas in pieces in place the bowl of a food processor along with the natural peanut butter. Add vanilla extract and sweetener now if desired.
- Process until creamy and smooth, then add cocoa powder and keep blending until fully incorporated.
- You may have to stop the food processor a few times and scrape down the sides of the bowl. Blend for extra 20 seconds after that to bring all ingredients together. The batter should be thick and smooth.
- Bake for 20-30 minutes, check after 20 minutes, inserting a toothpick in the center of the brownies. If it comes out clean, it's ready. If sticky, keep baking, checking every 5 minutes.
- When dry on top and crackle, it's cooked through.
- Cool down on a wire rack for 30 minutes before slicing into 16 squares.
- Serve plain or with an extra drizzle of peanut butter on top.
- Store the brownies in the fridge in an airtight container for up to 3 days or freeze up to 3 months. The texture gets fudgier in the fridge.