This Edible Brownie Batter is a healthy no-bake dessert perfect for fixing your chocolate brownie cravings without guilt. It’s like eating raw brownies, but with no refined sugar, no gluten, and packed with fiber and protein.

I love making simple edible dough, like my popular Chickpea Cookie Dough, Almond Flour Cookie Dough, or Vegan Cookie Dough, but I wanted to have brownie flavors instead!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Edible Brownie Batter

This Edible Brownie Batter is a healthy no-bake dessert perfect for fixing your chocolate brownie cravings without guilt. It's like eating raw brownies, but with no refined sugar, no gluten, and packed with fiber and protein.

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Prep Time: 10

Total Time: 10

Course: Dessert

Cuisine: American

Servings: 24 servings (1 tbsp each)

Calories: 52.2 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 ½ cups Almond Flour - (note 1)
▢ ¼ cup Unsweetened Cocoa Powder
▢ ¼ cup Maple Syrup - (note 2)
▢ 2 tablespoons Melted Coconut Oil - I use refined coconut oil to avoid coconut flavors (note 3)
▢ 2-3 tablespoons Almond Milk - at room temperature, not cold from the fridge (note 4)

Optional

▢ 3-4 tablespoons Mini Chocolate Chips

Instructions

In a mixing bowl, stir the almond flour and cocoa powder with a fork.
Add remaining ingredients: maple syrup, melted coconut oil – make sure you use refined coconut oil to avoid coconut flavors! You can also use other low-flavor oils if you prefer, and almond milk.
Stir until it forms a consistent brownie batter.
Stir in chocolate chips if you like.
The recipe serves 24 tablespoons of raw batter. See notes for baking

Notes

Note 1: You can use oat flour, but because oat flour contains lots of fiber, you will need more almond milk to create a smooth brownie batter. If you swap for oat flour, I can’t recommend baking options, as I didn’t try.

Note 2: Any liquid sweeteners like agave syrup, date syrup, or coconut nectar work.

Note 3: Unrefined coconut oil will add a coconut flavor to the batter. If you don’t like this idea, use refined coconut oil or another oil with low flavor. You can also use melted plant-based butter.

Note 4: Any milk works in this recipe. Simply make sure your milk is not fridge cold, or it will solidify the coconut oil, forming lumps of oil in the batter.

Storage: Store in the fridge in an airtight container for up to 4 days. You can roll the batter into 24 bites to grab and go, one serving at a time, or eat the batter by the spoonful.

Baking: Preheat oven to 350°F (180°C). Line a 6-inch square pan with parchment paper. Oil paper with cooking oil spray. Press the batter into the pan in an even layer and bake 15-20 minutes. Cool down in the pan for 15 minutes, then on a cooling rack before slicing. This brownie batter is a bit fragile after baking because it has no binder, like flax eggs.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 basic ingredients to make this edible dough. Here’s how to pick them.

Almond Flour – This gluten-free flour provides the base for the batter. Oat flour can also be used, but it absorbs more liquid, so you’ll need to add more almond milk to get a smooth consistency.
Unsweetened Cocoa Powder – It brings the rich chocolate flavor characteristic of brownies.
Maple Syrup – This liquid sweetener adds sweetness to the batter. You can also use agave syrup, date syrup, or coconut nectar.
Melted Coconut Oil – It adds moisture and helps bind the ingredients. Refined coconut oil is recommended to avoid coconut flavor, but other low-flavor oils or melted plant-based butter also work.
Almond Milk – This liquid helps create a smooth batter. Any milk will work, but ensure it’s at room temperature to prevent the coconut oil from solidifying and forming lumps.
Mini Chocolate Chips – These (optionally) add extra chocolate flavor and texture.

How to Make Edible Brownie Batter

This edible dough is really easy to whip up in a few steps with pictures.

Dry Edible Brownie Batter ingredients in a mixing bowl.

Combine the dry ingredients in a bowl.

Incorporate the wet ingredients and stir to form a sticky dough.

Carine’s Tips

Let me share a few more tips to make a delicious dessert.

Bake as Brownies – You can bake this batter in a preheated 350°F (180°C) oven for 20 minutes in a 6-inch pan.
Add Chocolate Chips – You can stir in 3 tablespoons of mini chocolate chips to enhance the chocolate flavor and add a bit of crunch.
Customize Flavors – Experiment with other flavors by adding 1/4 teaspoon of vanilla extract, chopped nuts, or shredded coconut.
Versatile Serving – Enjoy the batter by the spoonful or roll it into one-tablespoon bites for an easy snack.
Adjust Liquid with Oat Flour – If you substitute almond flour with oat flour, you will likely need to add more almond milk to prevent the batter from becoming too dry.