Description
Edible Brownie Batter you can make in 5 minutes: 4 ingredients, no eggs, no flour, safe to eat, and irresistibly fudgy. Includes an optional bake method.
Ingredients
1/2 cup almond butter (creamy, well-stirred) 1/4 cup pure maple syrup 6 Tbsp unsweetened cocoa powder 1/8 tsp salt 1/2 tsp vanilla extract (optional) 1/4 cup mini chocolate chips 1–3 tsp milk of choice (if needed to thin)
Instructions
Mix almond butter and maple syrup in a medium bowl until smooth. Add cocoa powder, salt, and vanilla; stir vigorously until combined. If too thick to stir, add milk 1 tsp at a time until thick brownie-batter consistency. Fold in mini chocolate chips. Transfer to a serving bowl; chill 15–30 minutes until firm and scoopable. Serve in small portions with spoons or use as a fruit dip.
Notes
No eggs, no flour = safe to eat raw. Use well-stirred almond butter (mix in separated oil first). Optional texture boosters: 2–3 Tbsp oat flour or almond flour for thicker, dough-like texture. Nut-free option: sunflower seed butter (green tint when baked is harmless). Storage: Fridge 5–7 days; freezer 2–3 months (scoop into balls before freezing). Baking option: Add 1 egg + 1/4 tsp baking soda; bake at 350°F-12–16 min muffins or 18–22 min loaf; cool before slicing. Vegan baking: Flax egg (1 Tbsp ground flax + 2 1/2 Tbsp water); add 1/4 tsp baking powder and 1–3 Tbsp oat flour if needed; bake 14–18 min muffins or 20–24 min loaf.
- Prep Time: 5
- Category: Healthy-ish Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe (~1/4 cup)
- Calories: 180
- Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 0