3-Ingredient Chocolate Brownie

For the Brownie Batter

2 pieces well-ripe bananas, mashed (about 1 cup / 230 g mashed banana) Use very ripe bananas with lots of brown spots.
2 large eggs Provide structure to the brownies.
1/3 cup unsweetened cocoa powder Both natural and Dutch-process work.
1/16 teaspoon fine salt Enhances the flavor.

Optional Mix-ins

1/2 cup fresh raspberries (frozen OK) Fresh holds their shape best.
2 tablespoons sugar-free chocolate chips, for topping Optional but recommended for a ‘real brownie’ finish.

Preparation

Preheat oven to 360°F (180°C). Line an 8×8-inch (20×20 cm) pan with parchment or grease well.
In a mixing bowl, mash bananas until mostly smooth with only tiny lumps. You should have about 1 cup (230 g) mashed banana.
Add the eggs and whisk vigorously for about 45–60 seconds until the mixture looks glossy and more uniform.
Sift in the cocoa powder and add the pinch of salt. Stir until no dry pockets remain and the batter is thick and chocolatey.
Gently fold in the raspberries with a spatula, trying not to crush them too much.
Spread batter evenly in the prepared pan and sprinkle chocolate chips on top.

Baking

Bake for 23–28 minutes, until the top looks set and slightly matte, and a toothpick inserted in the center comes out mostly clean.
Let cool in the pan for 20–30 minutes, then lift out using parchment and cool another 10 minutes before slicing.

Using very ripe bananas and cooling the brownies fully are key for achieving the right fudgy texture.//