Craving rich, chocolatey edible brownie batter but want to skip the raw eggs and refined sugar? This no-bake treat tastes like a rich chocolate brownie. It's done in 5 minutes and uses only whole ingredients like almond butter, cocoa powder, and maple syrup!
I've spent years creating & perfecting healthier dessert alternatives, and this recipe is one of my favorites. It has authentic brownie flavor & cookie dough texture without the extra sugar!
A Quick Look At The Recipe
- Total Time: 5 minutes
- Recipe Difficulty: Easy (no baking required)
- Cooking Method: No-cook, mix and serve
- Main Ingredients: Almond butter, cocoa powder, maple syrup, protein powder
- Dietary Info: Gluten-free, naturally sweetened, can be made vegan
- Serves: 12 servings
- Calories: 270 per serving
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Never making edible cookie dough again…. I'm addicted🤣
- Jill
This edible batter is the perfect solution when you need a chocolate fix fast but want to maintain your healthy eating habits.
If you love simple, refined-sugar-free desserts, you'll also want to try my Fudgy Gluten Free Brownies, Salted Caramel Chocolate Date Balls, or No-Bake Candy Bar Dates!
Why You'll Love This Recipe
- Ready in 5 Minutes: No baking, no waiting, mix and enjoy!
- Naturally Gluten-Free: Uses protein powder instead of flour.
- Refined Sugar-Free: Sweetened only with pure maple syrup.
- High-Protein: Protein from almond butter and protein powder.
- Customizable: Easily adapt to be nut-free or vegan.
- Kid-Approved: Made without raw eggs.
Key Ingredients
- Almond Butter: Smooth, runny almond butter creates a rich, fudgy texture and adds healthy fats and protein.
- Cocoa Powder Unsweetened: Dutch-process or natural cocoa powder for deep chocolate flavor; Dutch-process is smoother, natural is more intense.
- Chocolate Plant-Based Protein Powder: Replaces flour, adds structure and protein, and boosts chocolate flavor; vanilla or unflavored works too.
- Maple Syrup: Natural sweetness with caramel notes and added minerals like manganese and zinc.
Substitutions & Variations
- Nut/Seed Butter: Swap almond butter with peanut butter or cashew butter. Smooth, runny versions work best.
- Protein Powder/Flour: Replace protein powder with oat flour (or blended oats), almond flour, or coconut flour.
- Sweeteners: Swap the maple syrup for honey, agave, or date syrup.
- Vegan / Dairy-Free: Ensure protein powder and chocolate chips are dairy-free. The recipe is already egg-free.
- Nut-Free: Use sunflower seed butter or tahini for a completely nut-free version.
- Brownie Batter Balls: Roll batter into 1-inch balls, freeze on parchment, and store for grab-and-go treats.
How To Make Edible Brownie Batter
- Step 1: Measure 1 cup almond butter, ¾ cup maple syrup, 1 cup chocolate protein powder, ½ cup cocoa powder, 1 teaspoon vanilla, and ½ cup chocolate chips. Having everything ready makes mixing quick and easy.
- Step 2: In a large bowl, whisk almond butter, maple syrup, and vanilla until smooth and glossy. Add the protein powder and cocoa powder, stirring until the mixture forms a thick, fudgy brownie dough.
- Step 3: Check the batter's texture. It should be similar to the consistency of cookie dough. If too thick, add maple syrup 1 teaspoon at a time; if too thin, add more protein or cocoa powder. Fold in chocolate chips.
- Step 4: Taste the batter and adjust the sweetness or chocolate intensity as needed. Eat by the spoonful or chill in the fridge for 30 minutes to let flavors meld and the texture firm up slightly.
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Expert Tips
- Choosing Almond Butter: I recommend using smooth, runny almond butter in this recipe. Chunky or thick almond butters won't give you the right brownie dough consistency.
- Types of Protein Powder: I prefer to use plant-based protein powders as they yield a softer batter. If using whey protein, you may want to start with ¾ cup of protein powder instead of 1 cup because the whey protein will absorb more liquid.
- Texture Control: If the brownie dough is too thick, add maple syrup 1 teaspoon at a time until you have a consistency similar to that of cookie dough; if it's too thin, add more protein powder or cocoa powder.
Edible Brownie Batter Frequently Asked Questions
Edible batter recipes often use oat flour (blended rolled oats), almond flour, or heat-treated all-purpose flour (toast flour at 300°F for 5 minutes to kill bacteria). This recipe doesn't call for flour; it uses protein powder instead, which eliminates the need for heat-treated flour required in traditional edible batter recipes.
Edible brownie batter recipes contain almond butter, maple syrup, chocolate protein powder, cocoa powder, vanilla extract, and chocolate chips. Unlike traditional brownie batter, it has no eggs, no raw flour, and no refined sugar, making it safe to eat raw and naturally healthier.
Yes! Substitute the protein powder with oat flour, almond flour, or coconut flour. Keep in mind that the texture will change slightly; you may need to adjust the amount of liquid (maple syrup) to achieve the right brownie dough consistency.
More No-Bake Desserts I Love!
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📖 Recipe
Edible Brownie Batter (Healthy)
Ingredients
- 1 Cup Almond Butter
- ¾ Cup Maple Syrup
- 1 Cup Plant-Based Protein Powder chocolate or vanilla
- ½ Cup Cocoa Powder
- 1 Teaspoon Vanilla Extract
- ½ Cup Chocolate Chips
- ½ Teaspoon Salt
Instructions
- Measure 1 cup almond butter, ¾ cup maple syrup, 1 cup chocolate protein powder, ½ cup cocoa powder, 1 teaspoon vanilla, and ½ cup chocolate chips. Having everything ready makes mixing quick and easy.
- In a large bowl, whisk almond butter, maple syrup, and vanilla until smooth and glossy. Add the protein powder and cocoa powder, stirring until the mixture forms a thick, fudgy brownie dough.
- Check the batter's texture. It should be similar to the consistency of cookie dough. If too thick, add maple syrup 1 teaspoon at a time; if too thin, add more protein or cocoa powder. Fold in chocolate chips.
- Taste the batter and adjust the sweetness or chocolate intensity as needed. Eat by the spoonful or chill in the fridge for 30 minutes to let flavors meld and the texture firm up slightly.
Notes
- Choosing Almond Butter: I recommend using smooth, runny almond butter in this recipe. Chunky or thick almond butters won't give you the right brownie dough consistency.
- Types of Protein Powder: I prefer to use plant-based protein powders as they yield a softer batter. If using whey protein, you may want to start with ¾ cup of protein powder instead of 1 cup because the whey protein will absorb more liquid.
- Texture Control: If the brownie dough is too thick, add maple syrup 1 teaspoon at a time until you have a consistency similar to that of cookie dough; if it's too thin, add more protein powder or cocoa powder.
Nutrition
Save This Recipe!
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Jill says
Never making edible cookie dough again….im addicted🤣