Brownie batter is the BEST, and this recipe makes brownie batter edible and… healthy, too! It doesn’t get more epic than that. This recipe is gluten and grain free, paleo, and vegan. Made in 5 minutes and perfect for literally almost everyone.
Why This Healthy Edible Brownie Batter Is So Good
- This brownie batter is unbelievably rich and chocolatey. It’s hard to believe that something that tastes this good is paleo, gluten free, and vegan!
- This brownie batter literally take two steps, so it’s so easy to whip up a batch when you’re craving a sweet treat!
How To Make Healthy Edible Brownie Batter
All you need to make this super easy brownie batter is:
- almond flour
- cocoa powder
- pure maple syrup
- refined coconut oil melted
- almond milk
- vanilla extract
- sea salt
- dairy-free chocolate chips
Stir all together. That’s it!
More Deliciously Healthy and Easy Desserts
- No Bake Margarita Bars (Paleo, Vegan)
- Healthy Cake Batter Dip (Edible, Paleo, Vegan)
- Healthy Cookie Dough (Edible, Vegan, Paleo, Gluten Free)
- Flourless Keto Chocolate Torte Dessert (Gluten Free, Sugar Free, Grain Free)
Healthy Edible Brownie Batter
This edible brownie batter is amazingly chocolatey and rich, but still paleo, dairy-free, and gluten-free!
GO PREMIUM – AD FREE + MEAL PLANS
Ingredients
- 1 cup almond flour
- 2 tablespoons cocoa powder
- 5 tablespoons pure maple syrup
- 3 tablespoons refined coconut oil melted
- 2 tablespoons almond milk
- 1 tablespoon vanilla extract
- 1/4 cup dairy-free chocolate chips
- sea salt a couple big pinches
Instructions
- Add all ingredients to a bowl. Stir.
Nutrition
Calories: 389kcalCarbohydrates: 31gProtein: 7gFat: 29gSaturated Fat: 13gSodium: 13mgPotassium: 94mgFiber: 5gSugar: 22gCalcium: 113mgIron: 2mgNet Carbs: 26g
Tried this recipe?Let us know how it was!
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
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Emily Boronkay says
WOW! What a win! So easy. So impressive. So delicious. I used walnut milk instead of almond because it’s what was open. I subbed cayenne flavored date syrup and a little honey for 1 tbsp of the maple syrup. I forgot the salt.
I stuffed tea light holders with this and just leveled off the tops to put candles for a birthday treat. I brought them to dinner at an amazing gourmet healthy food restaurant Everyone thought they came from the gourmet healthy bakery next door. I have some hazelnut flour in my freezer. I’m trying that in the next batch.
I LOVE THIS RECIPE!
Anna Claire | 40 Aprons Team says
So glad this turned out so well for you! Hazelnut flour should be delicious!
Raini says
Unfortunately this tasted like coconut oil and the texture was not it. I had really high hopes so maybe it was me who screwed up but there was so much oil it was inedible for me
Cheryl Malik says
Sorry you did not enjoy this recipe! I appreciate the feedback.
Ashley says
I am interested in recipes for someone who is battling candida. can I replace the honey with almond butter or something else ? I am going to make these tonight
Savannah | 40 Aprons Team says
Yes 🙂 let us know how it goes!
Stephanie says
Came out delicious! My kids and husband loved it. Honestly the chocolate chips were not necessary but didn’t ruin it. Love the texture. A quick and delicious dessert. I’m going to try different ingredients to sub the coconut oil (it added a great flavor but I try to limit fats)
Cheryl Malik says
I’m so glad y’all loved it! It’s definitely easy to switch up the ingredients, which one of the reasons it’s a big hit in my house.
Inés says
Just made this! Amazing!! I was completely fooled! Closed my eyes and I was having my favourite flourless chocolate cake… but healthy! I’ve been having a hard time digesting sugar and flour and I’m so grateful for these recipes. Thank you for this! Will be trying other recipes for sure. <3
Amelia Camurati says
So glad you loved it!
Kylene says
Wow! It’s convincing as brownie batter! My kids didn’t realize they were eating something “healthy-ish” at all. Win!
Cheryl Malik says
That’s great! Love tricking kids into eating something “healthy-ish” haha!
Morgan says
We are OBSESSED with this recipe! Making it every weekend now as a sweet treat. Some times we leave out the cocoa powder, and then it is a delicious no-bake chocolate chip cookie batter! When we run out of maple syrup, we use honey or coconut sugar (with extra almond milk) and it turns out great. Thanks for your delicious recipes!
Cheryl Malik says
That’s a great idea! It’s definitely one of my favorite recipes for when I just need a little treat.
Trish says
I like your concept but, I guess I need more info as I’m curious how this is a healthy recipe? As I notice this brownie recipe comes in at a whooping 778 calories, 57g of fat and 43g of sugar. Maybe I’m missing a detail. Sorry just have to ask. Thanks for any clarity.
Cheryl Malik says
That was actually just an error in our nutrition calculator. Should be fixed now. Thanks for pointing it out!
Xiomara Allwood says
I would love to try this for those times that I have a chocolate craving but I am diabetic (type-1). How can we make this more diabetes-friendly? Substitute the honey for agave nectar or monk fruit?
Cheryl Malik says
I would recommend Lakanto Monk Fruit maple syrup! You should be able to replace it 1:1. Let me know how you like it 🙂