Ingredients
Method
- Preheat the oven to 350°F (180°C). Line a 6-inch square brownie pan with parchment paper, leaving a little overhang, and lightly grease the paper and pan with avocado oil or another neutral oil.
- In a large bowl, mash the ripe bananas with a fork or potato masher until they form a smooth, mostly lump-free puree.
- Add the peanut butter and cocoa powder, then stir with a spatula until the mixture comes together like a thick brownie batter. It is okay if a few small banana bits remain; if the batter looks dry, add another spoonful of mashed banana or a splash of almond milk.
- Fold in the dairy-free dark chocolate chips, if using, and scrape the batter into the prepared pan. Smooth the top with the spatula and sprinkle on extra chips if desired.
- Bake for 25 to 30 minutes, until the center looks set and a toothpick inserted into the middle comes out with just a few moist crumbs.
- Transfer the pan to a wire rack and let the brownies cool in the pan for about 10 minutes.
- Lift the brownies out using the parchment overhang, set them on the rack to cool for at least 20 minutes, then slice into 9 squares and serve.
Nutrition
Notes
Use very dark, spotty bananas; the riper they are, the sweeter your brownies will be.
If the batter looks dry, add a spoonful of extra mashed banana or a splash of almond milk rather than more peanut butter.
Substitute almond butter or sunflower seed butter for the peanut butter, and choose unsalted versions for the most balanced flavor.
Fold in the 1/2 cup of dairy-free dark chocolate chips or a handful of chopped walnuts if you want a sweeter, richer brownie.
Bake just until a toothpick comes out with a few moist crumbs; overbaking makes these dense and dry instead of fudgy.
Store the cooled brownies in an airtight container in the refrigerator for up to 4 days; they get even fudgier when chilled.
Serve them chilled or at room temperature, alone or topped with coconut yogurt or a spoonful of nut butter.
