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. The brownies come out chocolatey and gooey and will satisfy your chocolate cravings.
I’ve shared quite a few easy brownie recipes but none that were this fudgy. These brownies 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.
- Cocoa Powder
Nutella spread contains several ingredients and so the spread can substitute 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 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. And because bananas are naturally sweet, they also add sweetness to the brownies. Yes you will taste banana 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 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 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.
More Easy Brownie Recipes
3 Ingredient Fudgy Brownies
- 1 cup (206 grams) pureed bananas (approx 2 medium bananas) see note
- 3/4 cup (214 grams) Nutella spread
- 1/2 cup + 1 tbsp (51 grams) unsweetened cocoa powder
- Preheat oven to 350°F. Line an 8 x 8 inch baking pan (you can also use a 7 x 7 inch pan) with parchment paper.
- Add bananas to blender or food processor and blend until they become liquid and no chunks remain, like a smoothie. Add in remaining ingredients and blend until smooth. Alternatively, you can pour the liquid bananas out into a large mixing bowl, add remaining ingredients, and whisk by hand.
- Pour batter into prepared baking pan. Bake for 35-40 minutes or until brownies are barely set. A toothpick inserted should have some crumbs clinging and when you press down on the surface of the brownies, it will feel soft and sink in but it should not feel like the batter is still liquid underneath. Let brownies cool fully before slicing and serving.
- This recipe uses US cups. The 1 cup is measured after the bananas become liquified.
- I don't recommend using frozen bananas because they contain a lot of extra water which can alter the texture.
- Line your baking pan with parchment paper otherwise the brownies will be difficult to remove from your pan because they are so fudgy.
- I don't recommend using a pan larger than 8 x 8 because your brownies will be too thin.
- If you want your brownies even fudgier or cakier, I address this in the post under "How to Make the Brownies Fudgier or Cakier"
- If you have questions on the ingredients, I explain the ingredients more in detail in the post.
- I used Rodelle Gourmet Baking Cocoa Powder Dutch Processed*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
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.