Healthy Edible Brownie Batter
Posted: 02/26/20
Updated: 02/01/22
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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 Recipe 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 It
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!
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
- ¼ cup dairy-free chocolate chips
- sea salt a couple big pinches
Instructions
- Add all ingredients to a bowl. Stir.
Nutrition Information
Calories: 389kcal, Protein: 7g, Fat: 29g, Saturated Fat: 13g, Sodium: 13mg, Potassium: 94mg, Total Carbs: 31g, Fiber: 5g, Sugar: 22g, Net Carbs: 26g, Calcium: 113mg, Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Still making this recipe years later.
Tonight I subbed in some sauce I made with pears, vanilla, and ginger that ended up too strong with vanilla. So I subbed it in for all the liquids except the coconut oil and used goji berries for the chocolate chips.
I’m so grateful for a recipe that is so flexible.
Oh, wow, talk about a gourmet twist! That sounds absolutely divine, Emily. Thank you so much for sharing!
I can’t remember if I ever came here and thanked you for this recipe. There’s almost not words.
I’ve adjusted it for not using chocolate by using a mixed berry syrup for all the wet ingredients. I used Goji berries instead of chocolate chips for that one. My roommate actually likes the fruit one better.
I have used this recipe for birthday celebrations, for so many potlucks, and just for when I’m craving something sweet.
I’ve even used it by melting a Paleo friendly chocolate bar for the cacao powder and pressed the dough into candy molds. After getting them cold internet fridge we have treats that we can pick up with our fingers.
Again, Cheryl, I cannot thank you enough for this amazing recipe.
Wow, Emily, you’ve really mastered this brownie batter!! Your variations all sound incredible. I’ll have to try the freezer version soon. Thank you for sharing!