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This edible brownie batter is like a chocolate version of cookie dough! Made with just 4 ingredients, there is NO raw flour and NO raw eggs needed!
I am obsessed with all things brownies and all things cookie dough.
My go-to desserts include edible cookie dough and keto cookie dough (when I’m watching my carbs). For the chocolate fix, I love some good brownie bites, so it was about time I combined forces to make edible brownie batter.
Is it safe to eat brownie batter?
Traditional brownies (and their batter!) are made with raw flour and raw eggs, so they aren’t suitable to eat on their own. However, with a few small tweaks and ingredient changes, you can create a safe-to-eat brownie batter!
Why this edible brownie batter recipe will be a dessert time staple-
- 4 Ingredients. Just almond butter, cocoa powder, maple syrup, and chocolate chips.
- No raw flour or eggs. Brownie batter typically contains eggs and flour. Not this kind though!
- Secretly healthy. No refined sugar and no butter are needed.
- Ready in 5 minutes. Similar to a pot de creme, from prep to a serving bowl, this entire recipe takes less than 5 minutes to make.
What I love about this dessert is just how delicious it is. It’s smooth, thick, and loaded with different textures. It’s the perfect dessert to make when the sweet tooth strikes!
Ingredients needed
This recipe calls for simple pantry staple ingredients. If you’ve made any of our healthy desserts before, you’ll already have everything on hand. Here is what you’ll need:
- Almond butter– Smooth and drippy almond butter with no added sugar. Skip the expensive store-bought kind and make your own.
- Maple syrup– Adds sweetness and helps keep the mixture smooth.
- Cocoa powder– Unsweetened and sifted to ensure there are no clumps.
- Chocolate chips– Optional, but you can never have too much chocolate!
How to make edible brownie batter
In a mixing bowl, add all the ingredients, except for the chocolate chips, and mix until a thick batter remains. Fold through the chocolate chips.
Now, transfer everything into a bowl and enjoy it immediately.
Can I make this single serving?
Easily make this recipe a single-serving dessert for when you want to make a treat for ONE!
Simply divide the ingredients by 4, or adjust the servings toggle on the recipe card, to the number of servings you want!
Dietary swaps and substitutions
The beauty of this brownie batter is just how easy it is to customize to suit your diet or flavor preferences. Here is what we’ve tried:
- Use another nut or seed butter. Swap out the almond butter for either peanut butter, cashew butter, sunflower seed butter, or tahini.
- Cut out the sugar. For a low carb or keto twist, use keto maple syrup instead.
- Use other kinds of chocolate. Milk or white chocolate chips can be folded into the batter.
- Add mix-ins. Fold through walnuts, cashews, or even candy buttons.
Storage instructions
To store: Leftover brownie batter must be stored in the refrigerator, covered, for up to two weeks.
To freeze: Place leftovers in an airtight container and store it in the freezer for up to six months.
More brownie recipes to try
Frequently Asked Questions
You can use agave nectar or honey instead of maple syrup.
It’s not recommended to make brownie batter from a boxed mix, as it contains raw flour and would need to be heat treated before using it.
Brownie batter should NOT be gooey. It should be thick and sticky, and easy to dig into with a spoon.
It’s not recommended to bake this brownie batter as it won’t yield the best cookie texture.
Edible Brownie Batter
Ingredients
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 6 tablespoons cocoa powder
- 1/4 cup chocolate chips
Instructions
- In a large mixing bowl, add your 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.
Loved this. I used walnut butter and it was amazing
First time using peanut butter( wa too many go warm up my almond butter from the fridge) instead of almond butter and got to say..not going to anymore .Almond butter has a more mild taste so it doesn’t come thru in your desserts I’ve used it for. This ended up tasting just like peanut butter mixed wchocolate Its ok but I didnt want rge over taste .Oh well
Can you include the total number of grams of sugar in this recipe?
This recipe card doesn’t include it 🙂
If I want to add coconut sugar instead of maple syrup how do I proceed
Do your carb stats reflect regular chocolate chips or keto? Thanks.
This one is not using the keto substitutes. If you do, there would be barely any sugar and less calories (due to the syrup)
Do you think I could double the recipe, freeze it and thaw when I’m ready to eat it?
Marc
You sure can! I love portioning them in single serving containers 🙂
I just made this and added a few pecan pieces! Chilling in the fridge for when my next sweet tooth hits, thanks!
Arman…I think of all the KETO recipes that come across my email (I really need to thin those out) you have the most interesting and delicious ones.
Thank you so much for taking the huge amount of time (I’m sure) to keep your recipes fresh and yummy!
🙂 You are so sweet, Donna! Glad to have you here!
Loved this. I used walnut butter and it was amazing
This sounds delicious!
Thank you so much!