No-Bake Sugar-Free Brownie

🍳 Method

1️⃣ Prepare the Tin

Line a rectangular or square tin with parchment (butter) paper.

For a decorative finish, neatly arrange the sliced strawberries and pistachios across the bottom of the tin.

2️⃣ Blend the Batter

In a high-speed blender or food processor, combine the ripe bananas, cocoa powder, and melted dark chocolate.

Blend until the mixture becomes smooth, rich, and velvety.

3️⃣ Layer the Brownie

Carefully pour the chocolate mixture over the arranged fruit and nuts.

Use a spatula to spread it evenly so the batter fills all corners of the tin.

4️⃣ Freeze to Set

Place the tin in the freezer for 5–6 hours, or until the brownie block is firm and set.

5️⃣ Slice and Serve

Once fully set, lift the brownie out using the parchment paper.

Flip gently so the strawberry-pistachio layer comes on top.

Cut into neat squares and serve chilled.

💡 Tips

• Use extra-ripe bananas with brown spots for best sweetness
• Leave extra parchment paper on the sides for easy lifting
• Let it sit for 2–3 minutes before serving for truffle-like texture
• Add chopped walnuts or almonds for extra crunch