These are the BEST dairy free brownies I’ve ever made! And trust me…I’ve made a lot of dairy free recipes. These dairy free brownies are SO easy to make. Just throw the 3 ingredients in one bowl, mix it up and add it to a loaf pan. I love a good-for-you dessert recipe. I want to be able to eay 1, 2 or the whole pan in one sitting without feeling gulty!
These dairy free brownies are super fudgy and packed with chocolate, just like classic brownies! They’re super easy to make and made entirely with cocoa powder. No need to waste time melting chocolate. No need to use flour or gluten free flour. These dairy free brownies are also a naturally gluten free dessert recipe!
If you LOVE good-for-you dessert recipes that are also dairy free and gluten free, you have to try these 15-Minute Popcorn Bars, my Peanut Butter Pumpkin Bars and my Mini Vegan Pumpkin Chocolate Chip Bread.
why you’ll love this recipe
- Few Ingredients: These dairy free brownies only use 3 ingredients! You only need mashed bananas, peanut butter, and cocoa powder! I keep all these ingredients on hand at all times.
- The entire dairy free brownies recipe uses only one pan for mixing and one pan for baking, minimizing cleanup…which is ideal. I hate doing dishes!
- I easily whip up this gluten free brownie recipe in 15 minutes or less! It is perfect for those busy weeknights when I’m craving a sweet treat.
- Allergy friendly! These brownies are naturally gluten free, dairy free and vegan! What could be better!?
- These dairy free brownies are gooey and fudgy! The perfect brownie texture!
- This gluten free brownie recipe is budget friendly since it only uses 3 ingredients!
- Free from butter, oil and eggs!
ingredients & substitutions
Bananas: These are the star of the dairy free brownies. They are also what makes this recipe good-for you! If I don’t have bananas, I use applesauce instead.
Peanut Butter: Adds creaminess without using butter, oil or eggs to the gluten free brownies! To make these nut-free, I use sunflower seed butter in place of the peanut butter.
Cocoa Powder: Gives the brownies their chocolatey flavor without dairy or chocolate. This takes the place of flour or gluten free flour.
taste & texture
These gluten free brownies have a rich chocolate flavor with a hint of banana sweetness. They are dense and fudgy, with a slightly chewy texture.
how to make
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large mixing bowl, mash the bananas until they are smooth and free of lumps.
- Stir in the peanut butter and mix together the wet ingredients. Add cocoa powder and mix until fully combined and the brownie batter is smooth. You can also use an electric mixer.
- Line an 9×5 loaf pan baking dish with parchment paper for easy removal. Pour the batter evenly into the prepared pan.
- Bake for 30-45 minutes, or use the toothpick test! Bake until a toothpick inserted into the center comes out with moist crumbs.
- Let the gluten free brownies cool completely in the pan before cutting and serving. Let cool for 5 minutes before serving the warm brownie.
expert tips & tricks
- Switch up the flavors! I like to add in 1/2 cup of chopped nuts like pecans, chocolate chips or peanuts.
- For fudgey dairy free brownies, bake for 30 minutes. For cakey brownies, bake for 45 minutes.
- Top with a sprinkle of sea salt or a drizzle of melted chocolate for extra decadent gluten free brownies.
- To make a full brownie size 9×9 or 8×8 tray, just double the recipe!
How ripe should my bananas be?
The riper the better for the best dairy free brownies!! I like to use bananas when theyre turning brown, or once they’ve already turned fully brown. This way they are sweeter! If a banana has already turned partially or fully brown but youre not ready to make this bread yet, you can throw them in the freezer and keep them for up to 2-3 months until you are ready to make this! Once I am ready, I let the bananas thaw by sitting out for 2-3 hours on a papertowel to absorb the moisture from defrosting, or else it will make a mess! Also, once the banana thaws it will be a mushy texture which is actually perfect for this recipe!
how to serve & store
These gluten free brownies are perfect for a quick dessert or snack. I store the dairy-free brownies in an airtight container at room temperature or in the refrigerator for up to 3 days.
For longer storage, I freeze the dairy free brownies for up to 3 months. To reheat, I let a slice thaw at room temperature or warm it briefly in the microwave.
3-Ingredient Dairy Free Brownies (Gluten Free)
Ingredients
- 4 ripe bananas mashed
- 1 cup creamy peanut butter
- 1 1/4 cup unsweetened cocoa powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large bowl, mash the bananas until they are smooth and free of lumps.
- Stir in the peanut butter and cocoa powder until fully combined and the batter is smooth.
- Line an 9×5 loaf pan with parchment paper for easy removal. Pour the batter evenly into the pan.
- Bake for 30-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting and serving.
Notes
- Switch up the flavors! I like to add in 1/2 cup of chopped nuts like pecans, chocolate chips or peanuts.
- For fudgey dairy free brownies, bake for 30 minutes. For cakey brownies, bake for 45 minutes.
- Top with a sprinkle of sea salt or a drizzle of melted chocolate for extra decadent gluten free brownies.
- To make a full brownie size 9×9 or 8×8 tray, just double the recipe!
Leave a Reply