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TV Personality, Chef, Cookbook Author, Blogger, Spokesperson, Nutritionist
Hello friends, and welcome to my kitchen! I'm excited you're here, and I'm thrilled to share my recipes, tips, and strategies with you. My goal is to make your culinary journey easier, quicker, and a lot more delicious!
Note: In some of my recipes, you'll find affiliate links to products, such as Amazon. As an Amazon Associate, I earn from qualifying purchases. I only link to the products that I like and use regularly, and those I want to share with you. There's no obligation on your part.
Moist, rich, and super fudgy, these amazing brownies are made with four ingredients! And you probably have all four right now!
I didn't invent this recipe. Recipes similar to this are all over the internet, so I decided to put my spin on it. And it's a simple spin! I added vanilla extract, a key ingredient in brownies!
These brownies are dairy-free, gluten-free, and Whole 30. But more importantly, they're incredibly delicious.
These brownies are not super sweet, and I like it that way. The sweetness from these brownies comes almost solely from the bananas. The nut butter adds a little sweetness, but not much. Since we're using unsweetened cocoa powder, that means these brownies are more semisweet than sweet. If you prefer a sweeter brownie, add a few tablespoons of powdered sugar or maple syrup.
Choose your favorite nut butter. I used peanut butter this time, but choose your favorite nut butter; the result will be equally fabulous.
Makes 12 to 16 brownies
INGREDIENTS
3 large over-ripe bananas
1/2 cup unsweetened cocoa powder
1/2 cup creamy nut butter, I used peanut butter but you can use almond butter, sunflower butter, or nut butter of choice
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees. Spray an 8-inch baking pan with cooking spray. If desired, line with parchment paper and spray the parchment paper. I highly recommend using parchment paper - it makes quick work of getting the brownies out of the pan.
In a food processor or large mixing bowl, puree or mash the bananas until smooth. Add the peanut butter, cocoa powder, and vanilla and process or mix until blended.
Bake for 15 to 20 minutes, until a wooden pick inserted near the center comes out clean.
Cool completely before slicing. For fudge-like brownies, store them in the refrigerator!
Store leftover brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to 1 week.
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