Edible Brownie Batter – Salted Plains


This Edible Brownie Batter recipe is a quick and easy way to enjoy the best part of baking brownies – the batter! Just 8 ingredients and can be made in under 10 minutes. Gluten-free, dairy-free, egg-free, and vegan.

Edible brownie batter with chocolate chips in a glass jar with spoon.

Everyone loves fudgy brownies or chocolate chip cookies. Or my personal favorite, sweet potato brownies.

Next to an edible cookie dough recipe, chocolatey edible brownie batter is a total guilty pleasure.

Why You’ll Love This Recipe

  • Easily satisfy a chocolate craving!
  • No raw eggs and no raw flour to heat treat
  • Simple ingredients
  • Almond flour makes it completely gluten-free

Ingredients and Substitutions

Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

Ingredients in bowls of different sizes to make brownie batter.

These are the main ingredients you’ll need to make healthy edible brownie dough that is not laden with white and brown sugar, all-purpose flour, and butter.

Almond flour – Fine, blanched almond flour is best for this recipe. I would avoid almond meal as the batter might get a bit gummy.

Unsweetened cocoa powder – Gives us that rich chocolate flavor. Cacao powder can be substituted but will have a stronger, more intense flavor.

Maple syrup – A natural sweetener that takes the place of brown sugar.

Olive oil – Instead of melted vegan butter, this pantry staple adds just the right amount of healthy fat.

Unsweetened almond milk – A tablespoon or two of non-dairy milk is really all you need. Any kind of milk of the dairy-free variety such as coconut milk, rice milk, or soy milk will work here.

Organic cane sugar – Utilizing only a few tablespoons to give the edible dough that signature flavor and texture.

Vanilla extract – Little but mighty! I recommend a high-quality pure vanilla extract if possible, but not an ingredient to skip!

Dairy-free chocolate chips – Chunks, regular, or mini chocolate chips all work well.

Step-By-Step Instructions

Before you start: Set out all ingredients as this comes together quickly.

Maple syrup and organic cane sugar mixed together in a glass bowl.
Cocoa powder, almond flour, maple syrup, and olive oil in a glass bowl.

Step 1: Add olive oil, maple syrup, and organic cane sugar to a medium mixing bowl. Whisk to combine.

Step 2: Add almond flour, cocoa powder, and salt, and stir to combine.

Brownie batter in a glass bowl with a wooden spoon.
Brownie batter with chocolate chips in a glass bowl.

Step 3: Stir in 1 tablespoon of almond milk, and add a little more until desired consistency is reached. Stir in vanilla extract.

Step 4: Fold in chocolate chips.

Variations

There are so many great ways to vary this recipe! Try adding your favorite mix-ins such as:

  • Dark chocolate chunks or chopped vegan chocolate bars
  • A swirl of peanut butter
  • A touch of espresso powder
  • Chop up your favorite gluten-free candy bars
  • Break up graham crackers or use them as dippers

Storage

Store leftovers in an airtight container In the refrigerator for 5-6 days.

To freeze, wrap in plastic wrap and place it in a ziplock freezer bag. Allow to thaw in the refrigerator for 3-4 hours or overnight.

Edible brownie batter in a small glass jar.

Tips

  • The edible dough will firm up in the refrigerator. Allow the batter (or the portion you would like to eat) to sit at room temperature for 15-20 minutes to soften.
  • If the batter is too thick, add a little additional milk until desired consistency is reached.
  • If it is too thin, add a little additional almond flour at a time until desired thickness is achieved.

FAQs

Is it safe to eat brownie batter?

Regular brownie batter is not safe to eat due to raw eggs and flour where harmful bacteria can be present. This easy edible brownie batter recipe does not use eggs and uses almond flour instead of flour, so it is safe to eat.

Is brownie batter vegan?

Traditional brownie batters are not vegan due to the use of eggs, milk, and/or butter. This easy recipe is completely vegan.

More Gluten-Free Brownie Recipes

Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

Brownie batter with chocolate chips in a small glass jar.

Edible Brownie Batter

This Edible Brownie Batter recipe is a quick and easy way to enjoy the best part of baking – the batter! Just 8 ingredients and can be made in under 10 minutes. Gluten-free, dairy-free, egg-free, and vegan.

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes

Total Time: 15 minutes

Servings: 10

Calories: 313kcal

Instructions

  • Add olive oil, maple syrup, and organic cane sugar to a medium mixing bowl. Whisk to combine. Add almond flour, cocoa powder, and salt, stir to combine.

  • Stir in 1 tablespoon of almond milk at a time until desired consistency is reached and then stir in vanilla extract. Fold in chocolate chips. Eat immediately or chill in the refrigerator to firm up.

  • Store in an airtight container in the refrigerator for 6-7 days.

Notes

Store leftover brownie batter in an airtight container In the refrigerator for 5-6 days. To freeze, wrap the batter in plastic wrap and place it in a ziplock freezer bag. Allow brownie batter to thaw in the refrigerator for 3-4 hours or overnight.
  • The edible batter will firm up in the refrigerator. Allow the batter (or the portion you would like to eat) to sit at room temperature for 15-20 minutes to soften.
  • If your batter is too thick, add a little additional milk until desired consistency is reached.
  • If your batter is too thin, add a little additional almond flour at a time until desired thickness is achieved.

Nutrition

Serving: 2tablespoons | Calories: 313kcal | Carbohydrates: 28g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 65mg | Potassium: 158mg | Fiber: 6g | Sugar: 17g | Calcium: 99mg | Iron: 3mg



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