Ingredients:

  • 3 medium overripe bananas (approx. 330g)
  • 0.5 cup plain Greek yogurt (120g)
  • 2 tsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 0.75 cup unsweetened cocoa powder (75g)
  • 0.5 cup oat flour or almond flour (60g)
  • 0.5 tsp espresso powder
  • 0.5 tsp baking powder
  • 0.25 tsp sea salt
  • 0.25 cup dark chocolate chips (45g)

Instructions:

  1. Preheat your oven to 350°F (180°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, mash the overripe bananas until a smooth, liquid consistency forms. Whisk in the Greek yogurt, vanilla extract, and maple syrup until the mixture is smooth and slightly aerated.
  3. Sift the cocoa powder, oat flour (or almond flour), baking powder, sea salt, and espresso powder directly into the wet banana mixture.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet base until just combined. Avoid overmixing to ensure a fudgy texture.
  5. Fold in 75% of the dark chocolate chips. Pour the batter into the prepared baking pan and smooth the top.
  6. Sprinkle the remaining chocolate chips on top until evenly distributed. Bake for 20 minutes until the edges are firm and the center barely jiggles.
  7. Let the brownies cool completely in the pan for at least 30 minutes. Wait until they are cool to the touch before slicing.