These creamy and intense chocolate flavored brownies, in addition to being flourless also have no fat and do not use refined sugars.

There are 2 types of brownies: those that have a more cake-like texture and those that have a more creamy interior (the so-called fudgy). These are so undoubtedly creamy that it almost looks like we are enjoying a dark chocolate bonbon.

The Ingredients

Bananas - the bananas should be ripe, as they are sweeter to counteract the bitterness of cocoa. You can use frozen bananas but always drain the extra moisture that they release.
Eggs - help to bind all the ingredients present.
Milk - any type of milk can be used here, and when I make these brownies I use oat or almond milk.
Cocoa - this recipe requires a good amount of cocoa, which will substitute the flour. It can also be replaced for powdered chocolate, but since it contains sugar you probably won't need to add the syrup or just use a smaller amount of this sweetener.
Maple syrup - until a few years ago it was very difficult here to find this natural sweetener, but some can be found in some supermarkets and health food stores. It can be replaced by agave syrup or even honey (a more liquid/fluid version).
Vanilla - is an optional ingredient, but it always improves the taste of many desserts.
Baking soda - since the ingredients present make a thick batter, the baking soda will create some air bubbles in the dough when subjected to the oven's heat.
Chocolate chips - are an optional ingredient that further accentuates the chocolate flavor in these brownies. However, those who don't have chocolate chips can simply chop or grate the same amount from a chocolate bar into pieces.

How to make

• Place the liquid ingredients in a blender or food processor: eggs, milk, vanilla, maple syrup.
• Peel the bananas and cut them into slices, adding them to the previous ingredients. Blend until a homogeneous cream is obtained.
• Then add the cocoa powder and crush it again until it is well wrapped.
• Anyone who doesn't have a blender or food processor can blend the liquid ingredients and bananas in the glass of hand mixer and add the cocoa and chips in a separate bowl. If you don't want to use any electrical equipment you can just mash the banana very well and beat the eggs and then add the remaining ingredients.
• Add the chocolate chips, wrapping the mixture with a spatula or spoon.
• A square or rectangular form is lined with parchment paper (I used a disposable 18x18 cm because at the time I didn't have mine 22x22 cm).
• For this recipe, you have to use parchment paper otherwise you will hardly be able to unmold the brownies due to their creamy texture.
• The preparation is then poured into the pan lined with parchment paper.
• Place in the oven at 180ºC for about 25 minutes.
• Remove from the oven and let the brownies cool in the pan.
• Place in the refrigerator at least 2 hours before unmolding and cutting into portions. Placing brownies in the cold (even in those classic recipes) helps to improve the concentration of the flavors present and also improves their final consistency. 
• Since they have a creamy texture, it is advisable to store what is left in the fridge (they can also be frozen).

Banana cocoa brownies recipe

Ingredients

2 medium bananas
2 eggs
125 ml milk (of any kind)
125 gr of cocoa powder
4 tablespoons of maple syrup (maple syrup)
1 tablespoon vanilla
1/2 teaspoon of baking soda
50 gr of chocolate chips (optional)

1. In a blender or food processor, place the eggs, milk, vanilla, maple syrup, and sliced bananas.
2. Blend until obtaining a homogeneous cream.
3. Add the cocoa powder and crush again until well incorporated.
4. Add the chocolate chips and wrap them with a spatula or spoon.
5. Pour the mixture into a pan lined with parchment paper.
6. Place in the oven at 180ºC for about 25 minutes.
7. Allow it to cool completely in the pan.
8. Place in the refrigerator for a few hours before unmolding and cut into portions.

Adapted from "Double chocolate blender brownies"