Kirbie's Cravings

2 Ingredient Healthy Brownies (No Flour, Butter, Eggs or Refined Sugar)

These brownies are super fudgy, moist, chocolatey and just two ingredients! They don’t contain any flour, butter, eggs or refined sugar. They are easy to make and are a great snack or dessert to satisfy your chocolate and sweet cravings.
 a stack of brownies

It’s hard to believe these brownies are made with just two ingredients, but they are! And even though they are healthier than regular brownies, they still satisfy my cravings for something sweet and chocolatey.


  • Overripe bananas
  • Unsweetened cocoa powder

At first glance, it may seem like these two ingredients couldn’t possibly create a brownie. But keep in mind that bananas are often used as an egg substitute in baked goods and it is used as an egg replacement in this recipe as well as the sweetener. Cocoa powder is often used in place of flour for flourless chocolate cakes and brownies. So when these two ingredients are mixed together and baked, they do become a very fudgy brownie.

Banana Brownie Taste and Texture

The brownies have an intense rich chocolate taste and they also taste of bananas.

As for the texture, these brownies have a similar texture to ultra fudgy brownies that are slightly underbaked. They will firm up enough so that you can cut and hold them. But they can be a little messy and squishy when you hold them.
close-up shot of a brownie

Healthy Chocolate Frosting

If you want to keep these brownies as healthy as possible, skip the frosting. But if you want something a little sweeter and more dessert-like, you can top these brownies with an easy 3 ingredient chocolate frosting made of melted coconut oil, unsweetened cocoa powder and maple syrup.
a brownie with a bite taken out of it

More Easy Brownie Recipes

2 Ingredient Healthy Brownies

Servings: 8 brownies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert, Snack
Cuisine: American
These super fudgy and moist brownies are made with just cocoa powder and bananas! No flour, butter, eggs or additional sugar needed.
4.87 from 22 votes


  • 4 large overripe bananas
  • 6 tbsp unsweetened cocoa powder

Chocolate Frosting (optional)

  • 2 tbsp coconut oil melted
  • 1/4 cup cacao powder
  • 2 tbsp maple syrup


  • Preheat oven to 350°F. Line a 8 x 4 inch loaf pan with parchment paper.
  • Mash bananas until they become a puree consistency and no banana chunks remain. You can mash by hand with a fork or spoon or use a blender or food processor. Whisk in the cocoa powder until a smooth batter forms.
  • Pour batter into prepared baking pan. Use spatula to spread the batter evenly across the pan. Tap the bottom of the pan a few times against your counter to remove any air bubbles.
  • Bake for about 20-25 minutes. When the brownies are done, the surface should look dry and dark in color and the center should not be jiggly. However, the center should also not be completely set (i.e., a toothpick inserted will come up wet and if you press your finger gently on the surface you should feel that the top is firm but the inside is still soft). Let brownies cool in pan. Then place into the fridge for 1-2 hours or until brownies are firm enough to cut.
  • To make the frosting, add oil and cocoa powder in a medium bowl. Whisk until smooth and completely combined. Your mixture should look like melted chocolate. Add in maple syrup. (Do not add maple syrup until the end. The maple syrup will thicken the mixture. If you add it with the other ingredients, it will make it very difficult to mix.) Whisk until smooth frosting forms. Spread frosting over the surface of brownies after they are set.



  • Do not skip out on refrigerating the brownies. If you do not refrigerate them, they will not set and the inside of the brownies will remain like a thick pudding. Once they are refrigerated, they will stay set and you can leave them out at room temperature for several hours.
  • Store uneaten brownies in the fridge.
  • This is meant to be a low sugar recipe. The brownies have some sweetness (similar to bittersweet or dark chocolate) but they are not super sweet. You can taste the batter before baking and if you want sweeter brownies you can add some maple syrup to the batter or chocolate chips. You can also frost them after.
  • The outside of the brownies will be very dark, almost black when they are done. This is normal. 
  • You can use either dutch process or natural cocoa powder. I used dutch process. I recommend dutch process if you have it because it is less bitter than natural cocoa powder.
  • I don't recommend baking in a pan bigger than 8 x 4 inch because your brownies will be too thin. If you want to use an 8 x 8 pan, you will want to double the recipe.
  • Nutrition estimate is for the brownies only, without any frosting.


Serving: 1brownie, Calories: 69kcal, Carbohydrates: 18g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 3g, Sugar: 9g, NET CARBS: 15

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

150 comments on “2 Ingredient Healthy Brownies (No Flour, Butter, Eggs or Refined Sugar)”

  1. Thanks it became one of my favourite recipes, I often impress friends presenting them those super healthy brownies!

  2. Hi! Could I use canned pumpkin instead?

  3. Do these freeze well?

  4. Haven’t tried the recipe yet because I wanted to know if I can substitute the coconut oil? I’m allergic to coconut.

    • Sorry, but we haven’t tried another oil. We use it because it hardens at room temperature so the frosting is more solid.

  5. Will definitely try this! Do you think this is possible using an air fryer?

    I wish you can make recipes that are good for air fryers too. Love your stuff!

  6. Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  7. I’m wondering if i can use defrosted frozen bananas?

    • Frozen bananas that are thawed will have more moisture than fresh ones. Because of that, the extra liquid could alter the texture of the brownies and they might not turn out right.

  8. Hi there! I haven’t made them yet I was wondering if it’ll work in a muffin tray? So excited to try them out! 

    • We haven’t tested this recipe with a muffin pan, but if you try it you will probably need to adjust the baking time, let us know how it goes!

  9. Hi & thanks for the recipe! Is it possible tbat you can maybe weigh the amount of banana (without peel) that you use in the recipe, because there can be quite a difference in size between the bananas you used and the ones I have in my fridge, and I think it can have quite a big impact on the outcome of the recipe…?

  10. These are awesome! I added some almond flavoring and sliced almonds and topped them with and Almond Joy-style mixture from another blogger, and it was decadent! (Albeit no longer vegan). With that variation, I used an 8×8 pan, as thicker brownies would have been too rich.

  11. How many cups of banana puree do you get from 4 large bananas?

  12. Can these be put in the freezer.

  13. Hi! I’d love to make these with the topping but my husband is allergic to coconut. Is there anything I can use instead of coconut oil?

  14. Made a double batch as the 1st batch was gone in a heartbeat!!
    These r delicious! Can my nephew eat these cuz needs to eat gluten free foods?

    • I’m so glad you enjoyed them!

    • Neither bananas nor cocoa powder (which should just be chocolate powdered, not hot chocolate mix which can contain gluten in the thickeners added) contain gluten and since those are the only two ingredients, it should be safe for your nephew. The frosting also has coconut oil and maple syrup & neither of these should contain gluten either. Just make sure its pure maple syrup, not one of those cheap maple flavoured syrups and you should be fine.

      Gluten is a protein found in certain grains, specifically wheat (the major one), barley, rye, and oats (for proteins which can trigger celiac responses, which is actually the proteins prolamin and glutelin). The oats intolerance is rare amongst people with celiac disease, many tolerate them fine if they are pure, but due to factories using multiple grains together there is often cross contamination. So as long as you avoid those grains as ingredients for your nephew he should be fine. Hope that helps!

  15. Having tried to eliminate all flours and sugars/sweeteners from my diet for the past couple of years, these rate as FANTASTIC. I don’t think they need the icing at all. At different points as you enjoy you taste the bananas or the chocolate, for me they are perfect! Thank you.

  16. You might expect a “simple” recipe to be bland or not work very well, but these came out great! A great way to use leftover bananas for something besides banana bread, too. Thank you for sharing! 🙂 

  17. Super good!!!

  18. No baking powder or baking soda to be added?

  19. Second batch n the oven as I type 🙂 perfect for the new year’s resolutuon- delicious, quick and inexpenaive! Thank you!

  20. Does this brownie have a strong banana flavor or is it chocolatety?

  21. Really want to try this recipe.
    Can I substitute golden syrup or honey for the maple syrup? (I don’t have maple)

  22. what about adding chopped nuts to cut the sweetness from the bananas?

    • You can add chopped nuts but I don’t think you need to cut sweetness. The recipe doesn’t have any added sugar so the brownies are only a little bit sweet.

  23. Soooooo delicious!! Really hitting the sweet spot when i crave sweet stuff.

  24. Absolutely delicious!!! And a hit with my kids! Will make again!

  25. Can another oil be used instead of coconut oil???

  26. Health and easy to prepare. Will certainly try.

  27. Can you use frozen bananas in this recipe?

    • You can but you have to make sure all the water is drained from the bananas. Frozen bananas have a lot of water and it will make your batter too wet if you don’t thoroughly drain them first.

  28. What can you use instead of coconut oil?

  29. Would this work in a muffin tin?

  30. Interesting,amazing recipe

  31. Thank you for this recipe. I tried it and it came out too bitter maybe I was too heavy handed with the cocoa I do like a very sweet flavor. I did add the frosting but it was bitter too also (again too much cocoa). I will have to tweak it to my liking without adding too many calories. Great idea though!!

    • The recipe is very low in sugar so if you prefer or are used to eating sweeter things, it may not be sweet enough for you. You can definitely tweak to your liking by adding more syrup, etc

  32. Absolutely delicious!! Really hitting the sweet spot in lockdown. UK.

  33. Will these freeze well?

  34. I tried this yesterday, but used thawed bananas I had frozen; they were very ‘wet’, so I drained off much of the extra moisture before mixing them. Even with extra baking time, they remained very moist. The interior of the brownies ended up like a more-solid lava cake. I used Fry’s Cocoa/cacao powder. Even semi-solid, they were tasty and an interesting experiment, but more like a pudding interior.  I will try again with fresh bananas to eliminate the extra challenge. [I shouldn’t eat wheat, eggs, or milk, so it’s well worth a try.]

  35. I just tried these with the kids today. I don’t know what I did wrong but they came out bitter as hell. The non-sweetened chocolate completely overpowered the sweetness of the bananas. Any ideas what I could have done wrong?

    • Hi- You can try reducing the cocoa powder if it’s too bitter. Also, what cocoa powder did you use? While the recipe will technically work with any cocoa powder, I prefer dutch process over natural. Natural cocoa is much more bitter. Another thing is you want to make sure you use overripe bananas. The riper they are, the sweeter they will be.

  36. As regards an earlier question about being suitable for Coeliacs, I am Coeliac and if you use Cadbury’s cocoa powder which is gluten free, they will certainly be suitable. I’m looking forward to trying these too.

  37. Hi! I love your recipe! Can you also use the microwave instead of the oven? And maybe bake it in a mug if you want to make it for one person?

  38. Hi, 
    Thanks for the healthy dessert idea. Can I swap honey for maple syrup?

  39. Be patient and follow her directions carefully. If you do, you’ll be rewarded for your efforts with an absolutely scrumptious dessert!
    Virtual Hugs from Nova Scotia!

  40. Can honey be used to replace the syrup?

  41. Excited to bake!

  42. I’m definitely going to try this this weekend on my days off

  43. Can you replace bananas with apples

  44. For someone like me always battling with baking and recipes, I want to give you a Big Thank You for the easy recipe.
    This is awesome and delicious.
    A true winner. My people loved it and I almost have my courage back.
    Thank you so much

  45. Great recipe. I’m going to try it as soon as I can get the unsweetened cocoa powder!! Really looking forward to it. As a WW member, this recipe is going to save my ‘sweet tooth’ sanity!

  46. How would I cook these in an air fryer? (Temp & time)?

    • I haven’t tried these in the air fryer, but I would guess the temperature would be the same and baking time would be less. Usually air fryer recipes cut my baking time in about half so I would start with half the time and keep checking on it from there

  47. Hi, great share! Could you swap bananas for ANY other food? Say zucchini? I hate bananas but love brownies and this is such a good idea!

  48. Are these brownies suitable for celiac’s ?

  49. I like to master my recipes, so I’m going to try adding some almond flour to the recipe. I post the result after I make them. Thank you .

  50. What temperature. do you cook this at.

  51. Would adding egg work in this recipe to creat more firmness?

    • Yes adding egg will create more firmness though adding the egg will also make the brownies less sweet, so you may need to add some maple syrup or other sweetener.

  52. Hi can you add nuts to the 2 ingredients Brownies Recipe

  53. Love it.

  54. Would cacao powder over cocoa powder work just as well? Don’t want to waste 4 bananas for it to turn out mush haha. And so on that, would cacao/cocoa swap out in your other recipes or depends on the item/other ingredients? TIA 🙂

  55. This most definitely is doable.

  56. How many does it serve??

  57. Hi can i replace the maple syrup with normal syrup.maple syrup is too expensive

  58. I like recipes that are easy and quick and don’t take a lot of ingredients. These brownies are a perfect example. I can’t wait to try them.

  59. Thanks for the recipe, can’t wait to try it

  60. I was really worried when these came out of the oven because the top looked burned and the inside was still mushy. I stuck them in the fridge overnight convinced they were sn epic failure but this morning they really were set. They are so fudgy and rich and they didnt melt back down after being outside of the fridge. Thank you!!!

  61. These were surprisingly good! I made it with the frosting and my husband and kids even liked them. No one could tell it was a healthy dessert. They taste just like banana brownies

  62. Does the nutrition data include the frosting?  If so, will you post the nutritional values without the frosting?

  63. terrific!!! great idea!!! quite amazing!!

  64. Can you use cacao powder?