Edible Brownie Batter

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/edible-brownie-batter/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: servings (1 tbsp each)

Calories: 52.2kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition