My edible brownie batter recipe is rich, fudgy, and endlessly customizable. Only 4 ingredients and one bowl are needed, and there’s NO oven, eggs, or heat-treated flour.
★★★★★ REVIEW
“I just made this and added a few more chocolate chips. Chilling in the fridge for when my next sweet tooth hits, thanks!” – Edwina
Table of Contents
I am obsessed with licking the bowl when I make brownies, so I figured I might try something ready-to-eat and good for you, like this edible brownie batter.
My recipe looks and tastes like brownie batter but uses easy and wholesome ingredients. It doesn’t need any raw flour, so it’s safe to eat immediately. It’s thick, rich, and so fudgy, with mouthfuls of chocolate in every bite. I like to eat it by the spoonful, but my family loves it swirled into brownie ice cream or rolled into bite-sized balls (like my no-bake brownie bites!).
Key Ingredients
- Almond butter. Use smooth and drippy almond butter with no added sugar. Skip the expensive store-bought stuff and make my homemade almond butter.
- Maple syrup. Adds sweetness and keeps the mixture smooth.
- Cocoa powder. I used unsweetened Dutch-processed cocoa powder for a smooth, rich chocolate flavor. Sift it first to remove any clumps.
- Chocolate chips. Optional, but you can never have too much chocolate!
How to make edible brownie batter
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a large mixing bowl, whisk the almond butter and maple syrup.
Step 2- Add the cocoa powder and mix well. Stir in the chocolate chips.
Step 3- Transfer the edible brownie dough to a bowl and enjoy immediately.
In a large mixing bowl, add the almond butter, maple syrup, and cocoa powder and mix well. Fold through the chocolate chips.
Transfer the brownie batter into a bowl and enjoy immediately.
Serving: 1servingCalories: 142kcalCarbohydrates: 12gProtein: 3gFat: 8gSodium: 1mgPotassium: 1mgFiber: 3gSugar: 10gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mgNET CARBS: 9g
If you tried this Edible Brownie Batter recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Arman’s recipe tips
- If the almond butter is too thick, microwave it with the maple syrup.
- Adjust the consistency. The dough should be sticky, thick, and spoonable. If the batter is too thick, whisk in a splash of almond milk. If it’s too thin, add cocoa powder, almond flour, or coconut flour until it reaches your desired consistency.
- Freeze the batter into chunks and add them to my brownie ice cream or use it as the base for my brownie cheesecake.
Brownie batter variations
- Swap the nut butter. I prefer the natural sweetness of almond butter, but you can use cashew butter or peanut butter if you prefer. For a nut-free recipe, use sunflower seed butter or tahini.
- Your favorite add-ins. Swap the chocolate chips for chopped nuts, white chocolate chips, peanut butter chips, or mini marshmallows.
- Toppings! Add sprinkles, chocolate sauce, caramel syrup, or a sprinkle of sea salt.
Storage instructions
To store: Leftover brownie batter must be stored in an airtight container in the refrigerator. It’ll stay fresh for up to two weeks. Let it soften at room temperature for 10 minutes before digging in.
To freeze: Place leftovers in an airtight container and store them in the freezer for up to six months. Let it thaw completely in the fridge.
Frequently asked questions
I don’t recommend brownie batter from a boxed mix, as it contains raw all-purpose flour and would need to be heat-treated before use.
Brownie batter should NOT be gooey. It should be thick, sticky, and easy to dig into with a spoon. If yours is a little too “wet”, add some oat flour, coconut flour, or almond flour.
No, I don’t recommend baking this brownie batter as it won’t yield the best cookie texture.
More no-bake desserts to try
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