Craving rich, chocolatey edible brownie batter but want to skip the raw eggs and refined sugar? This no-bake treat brings fudgy brownie goodness in 5 minutes using 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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I got so many compliments from this!!
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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.
Edible Brownie Batter Key Ingredients
- Almond Butter: Smooth, drippy 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 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 (pulse 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.
- Cookie Dough 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 stress-free.
- 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. If too thick, add almond milk 1 teaspoon at a time; if too thin, add more protein or cocoa powder. Fold in chocolate chips gently so they stay whole and create pockets of melty chocolate in the brownie dough.
- 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.
Expert Tips
- Almond Butter: Use smooth, drippy almond butter for easy blending; avoid thick, natural varieties.
- Protein Powder: I prefer plant-based proteins as they yield a softer batter. Adjust liquid as needed.
- Extra Flavor: Toast almond butter briefly or add a pinch of instant espresso or sea salt for depth.
- Texture Control: If too thick, add liquid 1 teaspoon at a time; if too thin, add protein powder or cocoa gradually.
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Pairing Ideas
I'm such a dessert lover! If you want more healthy, refined sugar-free desserts to pair with this brownie batter, try my Gluten Free Key Lime Pie, Banana Chocolate Chunk Muffins, or Easy Strawberry Apple Crumble!
Frequently Asked Questions
You don't need flour for this recipe; it uses chocolate protein powder instead, which eliminates the need for heat-treated flour required in traditional raw cookie dough recipes. If you prefer a flour-based version, use oat flour (blend rolled oats into flour) or heat-treated all-purpose flour (toast flour at 300°F for 5 minutes to kill bacteria).
This batter recipe contains 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 or almond milk) 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 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 stress-free.
- 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. If too thick, add almond milk 1 teaspoon at a time; if too thin, add more protein or cocoa powder. Fold in chocolate chips gently so they stay whole and create pockets of melty chocolate in the brownie dough.
- 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
- Almond Butter: Use smooth, drippy almond butter for easy blending; avoid thick, crunchy varieties.
- Protein Powder: I prefer plant-based proteins as they yield a softer batter. Adjust liquid as needed.
- Extra Flavor: Toast almond butter briefly or add a pinch of instant espresso or sea salt for depth.
- Texture Control: If too thick, add liquid 1 teaspoon at a time; if too thin, add protein powder or cocoa gradually.
Nutrition
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Jill says
Never making edible cookie dough again….im addicted🤣