Who knew something this delicious could come from just four ingredients! Egg-free, gluten-free and with no butter, they work for just about any allergy or dietary preference you could have.
Four-Ingredient Fudgy Brownies
Serves 8
105 kcal per serving
200g bananas (peeled)
65g tahini
4 tsp unsweetened cocoa powder
20g milk chocolate chips
- Preheat the oven to 190°C/170°C fan/Gas Mark 5. Grab yourself a baking tin (about 20 x 15cm) and line it with greaseproof paper.
- In a large bowl, give the bananas a really good mashing with a fork, until you get a reasonably smooth paste. Add all the other ingredients and stir well to combine.
- Pour the mixture into the lined tin and smooth over to get a nice even layer, then bake for 15–20 minutes, depending on the thickness of the layer. You want the brownie to feel a little soft when it comes out of the oven.
- Leave it to cool slightly in the tin and then portion up and remove. Either serve warm, or cool and then chill in the fridge before serving. We think they taste better out of the fridge, but they are also very tasty fresh from the oven! These will keep in an airtight container in the fridge for up to 3–4 days.
Top Tip: If you’re allergic to sesame seeds, you can replace the tahini with the same amount of smooth peanut butter, dropping the calories to 100kcal per serving.
