Brown Butter Banana Cocoa Bars
A naturally gluten-free, chocolatey, better-for-you brownie made with simple ingredients. If you're craving a fudgy brownie that still feels surprisingly light, these Brown Butter Banana Flourless Brownies hit the perfect sweet spot. They’re rich, moist, and chocolate-forward, but made with wholesome ingredients that make you feel good — not overly heavy, not overly sweet, and absolutely delicious.
Servings: 12 servings
Equipment
- Brownie pan Click HERE for pan with dividers
- Cooking spray
- Mixing bowls
- Stove top
- Oven
Ingredients
- 1 cup Banana mashed or pure pumpkin puree
- 1/4 cup Peanut butter or nut butter of choice
- 1/4 cup Butter or light butter to lighten
- 3 TBSP Maple syrup or sugar free pancake syrup
- 1 tsp Vanilla bean paste or vanilla extract
- 2 Eggs
- 1/4 cup Unsweetened cocoa powder
- 1/4 cup Dark unsweetened cocoa powder
- 1/2 tsp Baking soda
- Pinch of salt
- 3/4 cup Dark chocolate chips or sugar free chocolate chips
- Flaky sea salt to garnish
Instructions
- Preheat the oven to 350 degrees
- Add the butter to a pan and place on medium heat on the stove
- Melt and let the butter brown, stir occasionally
- Once browned, remove and set aside to cool
- In a large bowl, mash the bananas
- Once mashed, add the peanut butter, maple syrup, vanilla bean paste, eggs and cooled down butter. Whisk until all combined
- Add the cocoa powder, baking soda and salt. Mix until combined
- Fold in half of the chocolate chips
- Spray the brownie pan generously with cooking spray
- Add the batter evenly to all 12 cavities in the brownie pan
- Place the remaining chocolate chips on top of the batter in the pan
- Bake in the over for 10 minutes
- Once done baking let cool in pan for 5-10 minutes before removing