Ce Pâte à brownie comestible 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 Pâte à biscuits aux pois chiches, Pâte à biscuits à la farine d'amande, ou Vegan Cookie Dough, but I wanted to have brownie flavors instead!
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Pâte à brownie comestible
Ce Pâte à brownie comestible 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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Portions: 24 servings (1 tbsp each)
Calories: 52.2 kcal
Ingrédients
- 1 ½ tasses Farine d'amande - (remarque 1)
- ¼ tasse Poudre de cacao sans sucre
- ¼ tasse de sirop d'érable - (remarque 2)
- 2 Cuillères à soupe Huile de coco fondue - I use refined coconut oil to avoid coconut flavors (note 3)
- 2-3 Cuillères à soupe Lait d'amande - at room temperature, not cold from the fridge (note 4)
Optionnel
- 3-4 Cuillères à soupe Mini pépites de chocolat
Instructions de Pose et d'Entretien
- 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
Remarques
Remarques 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.
Remarques 2: Any liquid sweeteners like agave syrup, date syrup, or coconut nectar work.
Remarques 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.
Remarques 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.
Stockage : 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.
Boulangerie: 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.
Alimentation
Servir: 1serving (1tbsp each) | Calories: 52.2kcal | Glucides: 2.2g | Protéine: 1.7g | Graisse: 4.8g | Gras saturé: 1.3g | Graisses polyinsaturées: 0.03g | Gras monoinsaturés: 0.1g | Sodium: 1.8mg | Potassium: 14.2mg | Fibre: 1.1g | Sucre: 0.4g | Calcium: 17.7mg | Fer à repasser: 0.4mg | Magnésium: 4.5mg | Phosphore: 6.6mg | Zinc: 0.1mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
You only need 5 basic ingredients to make this edible dough. Here’s how to pick them.
- Farine d'amande – 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.
- Poudre de cacao sans sucre – It brings the rich chocolate flavor characteristic of brownies.
- de sirop d'érable – This liquid sweetener adds sweetness to the batter. You can also use agave syrup, date syrup, or coconut nectar.
- Huile de coco fondue – 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.
- Lait d'amande – 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 pépites de chocolat – 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.
Combine the dry ingredients in a bowl.
Incorporate the wet ingredients and stir to form a sticky dough.
Conseils de Carine
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.
- Ajouter des pépites de chocolat – You can stir in 3 tablespoons of mini chocolate chips to enhance the chocolate flavor and add a bit of crunch.
- Personnaliser les saveurs – Experiment with other flavors by adding 1/4 teaspoon of vanilla extract, chopped nuts, or shredded coconut.
- Service polyvalent – 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.
This is awesome!! My gotta-have go-to treat. It’s really satisfying when you just want to eat brownie dough- LOL. Seriously, though, it is so good and I feel better that it’s not full of refined sugar and wheat flour. It’s in my weekly rotation. I usually have it with sliced fruit to spread it on. Like a doughy fondue. Thanks for sharing this!! Cheers.
It’s so nice to hear, thank you!!!
Excellent ! Quick and easy recipe to fix a little desert craving !
Three suggestions to pimp your brownie batter :
– swap part or all of the refined coconut oil with butter flavored coconut oil;
– add some instant espresso powder;
– add a little miso, preferable a mild one.
For me, those additions made it go from excellent to addictive ! 😉
I am so happy you like this recipe, and truly love the way you tweaked it!