Massa de brownie comestível (5 ingredientes, sem glúten, sem açúcar refinado)

Esta 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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I love making simple edible dough, like my popular Massa de biscoito de grão-de-bico, Massa de biscoito de farinha de amêndoa, ou Vegan Cookie Dough, but I wanted to have brownie flavors instead!

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Edible Brownie Batter

Esta 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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Tempo de preparação: 10 minutos minutos

Tempo total: 10 minutos minutos

Curso: Sobremesa

Cozinha: americano

Dose: 24 servings (1 tbsp each)

Calorias: 52.2 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1 ½ copos Farinha de amêndoa - (nota 1)
• ▢ ¼ xícara Cacau em pó sem açúcar
• ▢ ¼ xícara Maple Syrup - (nota 2)
• ▢ 2 colheres de sopa Óleo de coco derretido - I use refined coconut oil to avoid coconut flavors (note 3)
• ▢ 2-3 colheres de sopa Leite de amêndoa - at room temperature, not cold from the fridge (note 4)

Opcional

• ▢ 3-4 colheres de sopa Mini Chips de Chocolate

Instruções

• 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

Notas

notas 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.

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

notas 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.

notas 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. 

Armazenamento: 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.

Cozimento: 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. 

 

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

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Nutrição

Servindo: 1serving (1tbsp each) | Calorias: 52.2kcal | Carboidratos: 2.2g | Proteína: 1.7g | Gordura: 4.8g | Gordura saturada: 1.3g | Gordura poliinsaturada: 0.03g | Gordura monoinsaturada: 0.1g | Sódio: 1.8mg | Potássio: 14.2mg | Fibra: 1.1g | Açúcar: 0.4g | Cálcio: 17.7mg | Ferro: 0.4mg | Magnésio: 4.5mg | Fósforo: 6.6mg | Zinco: 0.1mg

Ingredientes e Substituições

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

• Farinha de amêndoa – 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.
• Cacau em pó sem açúcar – 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.
• Óleo de coco derretido – 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.
• Leite de amêndoa – 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 Chips de Chocolate – 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.

Dicas da 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.
• Adicione gotas de chocolate – You can stir in 3 tablespoons of mini chocolate chips to enhance the chocolate flavor and add a bit of crunch.
• Personalize sabores – Experiment with other flavors by adding 1/4 teaspoon of vanilla extract, chopped nuts, or shredded coconut.
• Servindo Versátil – 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.

More Edible Batter Recipes

Edible Oatmeal Cookie Dough

Vegan Cookie Dough

Massa de biscoito de grão-de-bico

Bolinhos de massa de biscoito com manteiga de amendoim