4 Ingredient Fudge Brownies
4 Ingredient Fudge Brownies
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup all natural creamy peanut butter
- 1/2 cup dark cocoa powder
- 1/4 cup gluten free flour
- 1/2 cup dark chocolate chips, optional, but highly recommended
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, thoroughly mash the ripe bananas with a fork until they form a lumpy, paste-like consistency. Ensure there are no large chunks remaining.
⏱️ 2 min
- 3
Add the creamy peanut butter, dark cocoa powder, and gluten free flour to the mashed bananas in the bowl.
⏱️ 1 min
- 4
Using a spoon or spatula, mix all the ingredients together until a thick, dark brown batter forms and all ingredients are well combined. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
Fold in the dark chocolate chips (if using) until they are evenly distributed throughout the batter.
⏱️ 1 min
- 6
Scoop the entire batter mixture into the prepared 8x8 inch baking pan. Use the back of a spoon or a spatula to spread the batter evenly across the bottom of the pan.
⏱️ 2 min
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should look set.
⏱️ 25 min•🌡️ 350
- 8
Remove the brownies from the oven and let them cool completely in the pan on a wire rack for at least 15 minutes before attempting to cut them. This allows them to set and become fudgier.
⏱️ 15 min
- 9
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
4 Ingredient Fudge Brownies
- 2 ripe bananas, mashed
- 1/2 cup all natural creamy peanut butter
- 1/2 cup dark cocoa powder
- 1/4 cup gluten free flour
- 1/2 cup dark chocolate chips, optional, but highly recommended
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, thoroughly mash the ripe bananas with a fork until they form a lumpy, paste-like consistency. Ensure there are no large chunks remaining.
⏱️ 2 min - 3
Add the creamy peanut butter, dark cocoa powder, and gluten free flour to the mashed bananas in the bowl.
⏱️ 1 min - 4
Using a spoon or spatula, mix all the ingredients together until a thick, dark brown batter forms and all ingredients are well combined. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
Fold in the dark chocolate chips (if using) until they are evenly distributed throughout the batter.
⏱️ 1 min - 6
Scoop the entire batter mixture into the prepared 8x8 inch baking pan. Use the back of a spoon or a spatula to spread the batter evenly across the bottom of the pan.
⏱️ 2 min - 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should look set.
⏱️ 25 min•🌡️ 350 - 8
Remove the brownies from the oven and let them cool completely in the pan on a wire rack for at least 15 minutes before attempting to cut them. This allows them to set and become fudgier.
⏱️ 15 min - 9
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares and serve.
⏱️ 1 min