Healthy Cravings logo Healthy Cravings
Stack of fudgy 3-ingredient sugar-free brownies made with banana, eggs, and cocoa powder
Sugar-Free Desserts · Healthy Chocolate

3-Ingredient Sugar-Free Brownies

August 5, 2026 Total time: 30 min Makes: 9 brownies

I make these brownies more than I'd like to admit. Not because they're some miracle health food, just because they're genuinely good, they take about ten minutes of actual work, and I almost always have ripe bananas sitting on the counter that need using up anyway.

There's no flour, no oil, and no added sugar in this recipe, just banana, eggs, and cocoa powder. The banana does double duty: it's the binder that a lot of flourless brownies need, and it's also where all the sweetness comes from. If you've ever had a truly overripe banana that's almost too sweet to eat on its own, that's the flavor doing the work here.

They come out dense and fudgy, closer to a flourless chocolate torte than a cakey box-mix brownie. If you want that classic crackly-top brownie look, a light dusting of cocoa powder on top after they cool gets you most of the way there.

Jump to recipe ↓

3-Ingredient Sugar-Free Brownies

Fudgy, chocolatey sugar-free brownies made with just banana, eggs, and cocoa powder. No added sugar, no flour, ready in half an hour.

Prep 10 min
Cook 20 min
Total 30 min
Yield 9 brownies

Ingredients

  • 2 very ripe bananas (about 1 cup mashed, the spottier the better)
  • 2 large eggs
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional)
  • 2 tablespoons sugar-free chocolate chips or chopped walnuts, for topping (optional)

Instructions

  1. Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving a little overhang on two sides so you can lift the brownies out later.
  2. In a mixing bowl, mash the ripe bananas until smooth. A few small lumps are totally fine, they'll bake out.
  3. Whisk in the eggs until fully combined and the batter looks a little frothy.
  4. Add the cocoa powder, vanilla, and salt if using. Stir until you get a smooth, glossy batter, no dry streaks left.
  5. Fold in the chocolate chips or walnuts if you're using them.
  6. Pour the batter into the prepared pan and spread it evenly to the edges.
  7. Bake for 18 to 20 minutes, until the top looks set and a toothpick comes out with just a few moist crumbs, not wet batter.
  8. Cool in the pan for at least 15 minutes before lifting out with the parchment and slicing into 9 squares. They firm up as they cool, so don't skip this part.

Nutrition (approximate, per serving)

Calories55
Fat2g
Carbs8g
Fiber2g
Sugar3g (natural, from banana)
Protein3g

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • The riper the bananas, the sweeter the brownies. Go for ones with a lot of brown spots, even mostly black is fine.
  • Dutch-process cocoa gives a deeper, less bitter flavor than natural cocoa powder if you happen to have it on hand.
  • A pinch of instant espresso powder in the batter makes the chocolate taste more chocolatey without any coffee flavor coming through.
  • These get fudgier the next day. Store covered in the fridge for up to 5 days.
  • Want them a touch sweeter with zero added sugar? A few drops of liquid stevia or monk fruit sweetener in the batter does it.

More to try