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These rich fudgy brownies are easy to make and just 3 ingredients. They are also flourless and eggless. The batter can easily be mixed in a blender. These eggless brownies come out chocolatey and gooey and will satisfy your chocolate cravings.

I’ve shared quite a few easy brownie recipes and these are the best eggless brownies I’ve made. They are an indulgent treat, but definitely worth it. I especially love how easy they are to make. It took me less than ten minutes to prepare the batter.

Ingredients

Nutella
Bananas
Cocoa Powder

Nutella

Nutella spread contains several ingredients, so the spread can substitute for a lot of ingredients usually needed to make brownies. The spread helps contribute to the chocolate flavor, helps create a fudgy texture, acts as a binding agent, and adds sweetness to the recipe.

I recommend using a fresh jar of Nutella. Sometimes the spread will get a little dry if the jar has been opened for a while. If your Nutella does seem dry, you may want to heat it briefly in the microwave (after you measure it out into your mixing bowl) so that it will be easier to mix.

Bananas

Bananas are a great egg substitute in many baking recipes. They work especially well in this recipe by creating a naturally fudgy and gooey texture. The gooey fudgy texture is usually created by underbaking your brownies, but you don’t need to underbake with this recipe.

Because bananas are naturally sweet, they also add sweetness to the brownies. Yes, you will taste bananas in your brownies, but in a good way. Banana pairs wonderfully with Nutella and chocolate, and it makes these taste like banana bread brownies.

You will want to use very ripe or overripe bananas because overripe bananas are sweeter. Make sure to blend your bananas until they are completely liquid, like a smoothie. Just mashing is not enough for this recipe. You want the bananas to be in a liquid state with no chunks remaining.

Cocoa Powder

Cocoa powder provides the flour element for these brownies so that they will have a little bit of a cake-like structure. It also adds more chocolate flavor to the brownies. You can use either natural or dutch process. I prefer dutch process because it has a richer color and flavor. Dutch process can be harder to find at the grocery store. I buy mine at Costco and on Amazon.

How to Make Egg-Free Brownies

Line an 8×8″ baking pan with parchment paper. This will keep the brownies from sticking and make it easier to remove them from the pan.

Place the bananas in a food processor or blender and blend until the batter is smoothie. There shouldn’t be any lumps. If you don’t have a blender, you can whisk the ingredients in a large bowl.

Transfer the brownie batter to the prepared pan and bake them at 350°F for about 30 to 40 minutes. The brownies are done baking once they are just barely set. Use a toothpick to check – there should be a few moist crumbs on the toothpick.

Let the brownies cool to room temperature before slicing them.

How to Make the Brownies Fudgier or Cakier

These brownies are very fudgy, with just a little bit of cake texture around the exterior and gooey, not-quite-set center. You can easily adjust the recipe to make the brownies even fudgier or cakier, to suit your personal preference. All you have to do is adjust the amount of cocoa powder to add.

To make the brownies even fudgier, reduce the cocoa powder by 1 tbsp . Keep in mind that the less cocoa powder there is, the less set the brownies will be. The brownies will have very soft centers, so it will be difficult to cut and slice these brownies. They will also be thinner and not rise as much.
If you want cakey brownies, increase the cocoa powder by 2 tbsp. This will make the brownies cakey all the way through with no gooey center. Adding cocoa powder will also decrease the sweetness of the brownies, so I recommend adding chocolate chips or sugar to the batter or the brownies may not be sweet enough.

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