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5 from 2 reviews

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

Edible brownie batter in a glass jar.

Growing up, my mom was always the brownie lady! She was always bringing brownies to parties and gatherings, and I have many brownie recipes on the blog like these almond flour space brownies, brownie skillet, zucchini brownies, and brownie ice cream sandwiches. But even though brownie batter was always around, it was out of the question to sample because of the raw eggs. So I had to make an edible brownie batter recipe meant to be eaten, not baked!

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.

 Why you’ll love edible brownie batter

  • No baking required. This recipe is delicious and has all the brownie flavor you love, without having to bake it!
  • Wholesome ingredients. This recipe has just a handful of wholesome ingredients to make a delicious snack or dessert!

Ingredients

See the recipe card below for full information on ingredients and quantities.

  • Almond Flour and Coconut Flour.
  • Cocoa powder
  • Ghee. Ghee is clarified butter (which is free of lactose and casein) and it really adds a lot of rich flavor to this recipe.
  • Maple syrup
  • Dairy-free chocolate chips. I like the brand enjoy life!
  • Dairy-free cream cheese. The secret ingredient! This adds so much rich creaminess and almond a cheesecake like texture.

Modifications

  • Cocoa Powder. You can use carob powder instead of cocoa powder.
  • Coconut cream. You can swap coconut cream for the dairy free cream cheese, just make sure it’s soft like cream cheese texture and not too solid or liquid!
  • Coconut oil. 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.
  • Maple Syrup. I think 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.

How to Make Gluten-Free Edible Brownie Batter

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Step one. Combine the wet ingredients in a bowl and whisk together.

Step two. Add the dry ingredients and stir to make a batter. Fold in the cream cheese at the end.

Step three. Stir until a smooth batter forms.

Step four. Fold in the chocolate chips and serve with flakey salt on top!

Do you have to treat almond flour if you’re using it raw?

Unlike regular white flour, you do not have to treat almond flour if you’re using it raw. Almond flour is already pasturized so you can skip that step for this recipe!

Recipe FAQs

How do you eat this brownie batter?

Straight with a spoon! You can also use it as a dip with GF graham crackers.

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 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.

Gluten free brownie batter in a jar with a spoon.

If you tried this Edible Gluten-Free Brownie Batter or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Other brownie recipes you’ll love…

Edible brownie batter in a glass jar.
5 from 2 reviews

Gluten-free Edible Brownie Batter

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

Ingredients
 

  • 2 tbsp ghee, melted and cooled
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • 2 tbsp almond milk
  • 1 cup almond flour
  • cup cocoa powder
  • 2 tsp coconut flour
  • 1 tbsp dairy-free cream cheese, I use the brand kite hill
  • 2 tbsp mini chocolate chips
  • 2 tbsp dark chocolate, chopped
  • Flakey salt

Instructions
 

  • Combine the ghee, maple syrup, almond milk and vanilla extract in a bowl and whisk well.
  • Pour in the almond flour, cocoa powder and coconut flour into the bowl of wet ingredients and stir well to combine. Add the cream cheese at the end and fold in until a thick brownie batter forms.
  • Add the chocolate chips and chopped chocolate and a pinch of salt and gently fold in.
  • Serve the edible brownie batter with a spoon or as a dip with sides like gluten free graham crackers and halved strawberries!

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. You can also swap out the cream cheese for coconut cream! 
Serving: 1serving, Calories: 390kcal, Carbohydrates: 34g, Protein: 9g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 21mg, Sodium: 25mg, Potassium: 209mg, Fiber: 8g, Sugar: 20g, Vitamin A: 20IU, Vitamin C: 0.04mg, Calcium: 113mg, Iron: 3mg
All nutrition facts are estimated and will vary.
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