Ingredients
Equipment
Method
- Preheat your oven to 350°F or 175°C and line an 8x8-inch baking pan with parchment paper.
- Place the bananas in a mixing bowl and mash them with a fork or masher until they are smooth.
- Add the creamy nut butter and the unsweetened cocoa powder to the mashed bananas.
- Stir the mixture thoroughly until the ingredients are well combined and no streaks remain.
- Pour the brownie batter into the prepared baking pan.
- Use a spatula to spread the batter evenly across the pan and smooth out the top.
- Bake the brownies for 20 to 22 minutes or until the edges are set.
- Remove the pan from the oven while the center is still slightly soft to ensure a fudgy texture.
- Allow the brownies to cool completely in the pan before attempting to lift them out or slice them.
- Slice the cooled brownies into nine even squares and serve.
Notes
Use the ripest bananas available as speckled skins provide the best natural sweetness for this recipe.
Do not overbake these brownies or they will lose their signature fudgy consistency.
Letting the brownies cool completely is essential for getting clean slices without them falling apart.
You can add a small pinch of sea salt to the batter to help enhance the chocolate flavor.
If you prefer a sweeter dessert you can stir one to two tablespoons of maple syrup or honey into the batter.
Store any leftover brownies in an airtight container at room temperature for two days or in the fridge for one week.