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.
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.
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.
Before you start: Set out all ingredients as this comes together quickly.
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.
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.
There are so many great ways to vary this no-bake 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
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.
- 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.
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.
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
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Edible Brownie Batter
- 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.
- 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.