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This edible brownie batter is everything you love about brownies but without the baking! This recipe is paleo, gluten-free and overall healthier.

Edible Brownie Batter

Gluten-free Edible Brownie Batter

Growing up, my mom was always the brownie lady! She was always bringing brownies to parties and gatherings, so even though brownie batter was always around, it was out to question to sample because of the raw eggs.

This edible brownie batter has everything you love about brownies but in an edible batter form! It’s a no-cook snack that’s made with all real ingredients and is totally gluten-free and free of refined sugar.

The Ingredients You’ll Need for the Brownie Batter

  • Almond flour
  • Coconut flour
  • Cocoa powder
  • Ghee
  • Maple syrup
  • Dairy-free chocolate chips

How to Make Gluten-free Edible Brownie Batter

  • Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
  • Fold in the wet ingredients and stir until a soft cookie dough forms.
  • Stir in the chocolate chips. Add salt to taste.
  • Enjoy immediately or store chilled for 3-4 days.

Edible Brownie Batter on ice cream scoop

How do you eat this brownie batter?

Straight with a spoon!

Will this brownie batter bake?

Since there’s no leavener or binder in the brownie batter (like eggs) they wouldn’t really bake. Also, it’s a very small batch. I would stick to the no-bake situation 🙂

How do you store this recipe?

The best way to store this edible brownie batter is in a glass, airtight container in the fridge. You can keep this in the fridge for about 3-4 days. I haven’t tried to freeze it, but it will likely work.

Can you make this recipe nut free?

I think you can reasonably try and make this recipe nut-free by using tigernut flour! Tigernut is a bit more gritty than almond flour so the texture won’t be the same, but it’s for sure worth a try.

I haven’t tried to make it without coconut flour. The coconut flour helps to offset moisture.

Can you use carob powder instead of cocoa powder?

For sure!

Can you use something other than the ghee?

Ghee is clarified butter (which is free of lactose and casein) and it really adds a lot of rich flavor to this recipe. You can also use melted coconut oil instead.

Can you use honey or coconut sugar instead of maple syrup?

I think the maple syrup works best in this recipe. Honey is the next best swap, but I would for sure stick with a liquid sweetener rather than something like coconut sugar.

 

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Gluten-free Edible Brownie Batter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Michelle
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Snacks
  • Method: No Cook
  • Cuisine: American
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Description

This edible brownie batter is everything you love about brownies but without the baking! This recipe is paleo, gluten-free and overall healthier.

Ingredients

Scale
  • 1 cup almond flour (see  notes for AIP swap)
  • 1 tbsp coconut flour
  • 2 tbsp cocoa powder (sub carob powder for AIP)
  • 1/4 cup maple syrup
  • 3 tbsp ghee, melted (sub coconut oil)
  • 1–2 tbsp dairy-free chocolate chips (I use enjoy life brand, sub homemade carob chips for AIP)
  • 1/4 tsp sea salt

Instructions

  1. Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
  2. Fold in the wet ingredients and stir until a soft cookie dough forms.
  3. Stir in the chocolate chips. Add salt to taste.
  4. Enjoy immediately or store chilled for 3-4 days.

Notes

To make this recipe AIP. For nut-free/AIP tigernut flour would be the best option to sub the almond flour. It is more gritty than almond flour, so be sure it’s well sifted! Also, use coconut oil instead of ghee, homemade carob chips instead of chocolate, and carob powder instead of cocoa powder.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 289
  • Fat: 14.5g
  • Carbohydrates: 22.6g
  • Fiber: 3.1g
  • Protein: 4.6g