Edible Brownie Batter

Brownie batter with chocolate chips in a small glass jar.

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 15

Servings

Calories 313kcal

Author Tessa

Ingredients

¼ cup olive oil
½ cup maple syrup
3 tablespoons organic cane sugar
1 ¼ cup (125g) almond flour
⅓ cup (38g) unsweetened cocoa powder
¼ teaspoon salt
2-3 tablespoons unsweetened almond milk
¾ teaspoon pure vanilla extract
¼-1/3 cup dairy-free chocolate chips

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