3 ingredient vegan fudge brownies are healthy, dairy free, flour free, egg free, and refined sugar free but don’t let any of that fool you into thinking they must taste like cardboard. These brownies are like fudge and just melt in your mouth. They are easy peasy to whip up in only 30 minutes and honestly, we make them more than regular brownies at this point!
Why make 3 ingredient vegan fudge brownies?
My 3 year old daughter, Darby, recently found out she couldn’t eat dairy anymore. Super sad right? My husband is lactose intolerant, but he would still eat a gallon of ice cream and say it was worth it when he felt sick. We normally would have dairy every single day in some way so this was definitely a big change, probably for the better for all of us. She is fine eating it in baked goods so our normal brownie recipe was actually fine to eat but, well, we eat a LOT of sweets which we love and also try to curb as much as we can. So, after craving brownies one night but realizing we did not need the extra sweets that night, I went in the kitchen to figure out a recipe that just didn’t have dairy or as much sugar and flour. Let me tell you, I am so glad I did that because these brownies are no guilt heaven. (I don’t think you should ever feel guilty about dessert anyways but these are nice for cutting some sugar out 😉 )
Making the brownies:
Ok so let’s whip these up! Mash up 2 or 3 over ripe bananas. Bananas have the most flavor and natural sugars built up when they are in that turning brown stage so make sure to let them ripen before using them in baking. Add in the cocoa powder and your favorite nut butter. Our favorite one that we always have on hand is almond butter but we have also used peanut butter.
We like to add in some honey or maple syrup but it’s not a necessity. These brownies still taste amazing and fudgey without it. Spread the brownie mixture in a greased 9 inch baking pan. You can use coconut oil, olive oil, or if you aren’t actually dairy free or vegan, a little butter to grease the pan. If you don’t want any of these some parchment paper on the bottom would be a good idea just to be safe- no one like’s stuck to the bottom brownies.
Bake them in the oven at 350F for about 20 minutes or until a toothpick inserted in the middle comes out clean. Let them cool before digging in if you can wait.
We like to take these vegan fudge brownies to double fudge level with a covering of chocolate ganache. Heat 1/2 cup of coconut milk in the microwave for about a minute. Add in a cup of chocolate chips and stir until melted completely and silky smooth.
We use a dairy free, vegan, version of chocolate chips that taste amazing (linked). And of course the coconut milk instead of cream in this ganache keeps it that way. But if you don’t care about that, the same measurements work for regular chocolate chips and cream!
This optional ganache really bring that chocolatey flavor front and center which is why we love to add it.
Pour the coconut milk ganache (you can use cream instead if you prefer), right over top of the brownies and let it set for a couple hours in the fridge before cutting and eating.
If you love these brownies and are looking for a dairy free dinner for after dessert 😉 try out our dairy free, gluten free, Quiche with Sweet Potato Crust that was featured on the Feed Feed. Or if you just want to try out some regular, but beyond delicious, brownies- try out our Skillet Cheesecake Brownie Swirl. Enjoy!
Tag us on instagram @cradlekitchen and give us a rating and review right here in the comments! And don’t forget to pin and save it for next time 😉
- 2-3 Bananas, over ripe
- 1/3 cup Nut Butter, (almond butter, peanut butter, etc.)
- 1/4 cup Cocoa Powder
- 3 Tbsp Maple Syrup or Honey, Optional
- 1/2 cup Coconut Milk
- 1 cup Chocolate Chips
- Pre-heat oven to 350 F.
- Mash bananas in a mixing bowl.
- Add in the cocoa powder and your favorite nut butter (and honey or maple syrup if you are adding that too). Mix together well.
- Spread evenly in a 9 inch baking pan.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cool before cutting for best results.
- Heat coconut milk in the microwave for about 1 minute.
- Add chocolate chips to hot coconut milk and stir until fully melted and silky smooth.
- Pour over the brownies and let chill for a couple hours in the fridge before cutting into. Enjoy!
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