This healthy edible brownie batter is low in calorie, high in protein, and free of eggs. Only 5 minutes to make, with 5 healthy ingredients.
I love this rich fudgy healthy edible brownie batter because it's just so easy to make and makes you feel great. Just blend up 5 simple ingredients, including almond flour and white beans, but no butter, no flour to heat treat and no eggs.
You also might like my edible chocolate chip cookie dough, my easy cookie dough bites and my super fudgy no bake chocolate brownies.
You can use this homemade edible brownie batter as a dip for cookies or a filling for filled chocolates. Or serve it in a bowl and top it like ice cream with my healthy chocolate sauce and my homemade magic shell in three flavors.
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Why You'll Love This
Tastes just like brownies from a box. This healthy edible brownie batter has a rich fudgy flavor from the quality cocoa and buttery flavor from the almond flour. No, you cannot taste the white beans! No bean flavor.
Quick & easy to make. Have fudgy brownie batter ready to eat in 5 minutes! No oven needed, no heat-treating flour, no chilling.
Healthy and perfect for all diets. This treat contains 5 grams of protein and 3 grams of fiber per serving. This recipe is gluten free, grain free, paleo and vegan.
Ingredients
This healthy brownie batter is brimming with whole food ingredients that are probably in your kitchen right now!
- Cocoa powder, unsweetened. Dutch or regular.
- Almond flour. No heat treating necessary. Adds protein and a buttery flavor without adding butter.
- Brown sugar. Taste-test the batter and add up to ¼ cup more and process again. This is the ingredient that gives the batter the flavor of a Toll House cookie.
- White beans. Use a 15.5 ounce can, unsalted. Cannellini, navy or northern white beans.
- Milk. Use your favorite milk. I used almond milk.
- Vanilla extract. Important to help enhance the brownie batter flavor.
See the recipe card for full information on ingredients and quantities.
Substitutions
1. White beans. You can use chickpea or black beans, or butter for a more traditional brownie batter recipe.
2. Almond flour. You can use all purpose flour however the batter flavor won't be a rich, and you'll have to heat-treat. To heat treat white flour, microwave all-purpose flour for 2 minutes in a microwave, stirring once in-between.
3. Brown sugar. Instead, you can use coconut sugar to make the brownie batter refined sugar free.
Steps by Step Instructions
Find the exact steps and measurements in the recipe card at the bottom of the post, but here are general steps.
Step 1. Measure out the ingredients and add them to a food processor or blender. Be sure to rinse the beans - open the can, add them to a strainer and rinse off before adding them with the other ingredients.
Step 2. Process or blend until creamy, a minute or two, or until all beans are pulverized.
Step 3. Enjoy or chill the edible brownie batter if you prefer to eat it cold. Keep refrigerated or freeze.
Recipe Tips
About the beans. Use unsalted. Cannellini, navy or northern white beans work. Or use black beans. If you are using low sodium beans, rinse well to remove salt.
Taste-test the batter after first blend and add more sugar to make it sweeter. Double the vanilla or add ½ teaspoon of mint extract or a pinch of cayenne pepper if you taste the beans.
Adjust texture. If your batter looks dryer than mine, you can add more milk to produce the fudgy texture you see in my food processer. Add it 1 tablespoon at a time and process between each addition.
How to Store
Refrigerate. Store this easy brownie batter in a sealed container in the refrigerator for two days. It will firm up in the refrigerator after a few hours so if you want a creamy texture stir or even re-process.
Freeze. To freeze, store the batter in individual freezer bags, and put those in a sealed container. Then you grab a bag when the mood strikes. Freeze for three months.
Mix-ins & Toppings
- Nuts . Walnuts are the perfect brownie partner for edible brownie batter.
- Oreo cookies, or any of my cookies, crushed.
- Chocolate chips. Make the batter double chocolate.
- Chocolate sauce . Make the batter triple chocolate. Use my homemade chocolate sauce or my magic shell.
- Nut butter. Add melted as a swirl or topping.
- Fruit. Fold in strawberries or raspberries or even blueberries.
- Ice Cream. Serve this batter with ice cream as an incredibly decadent dessert.
FAQS
I could not using Whole Foods 365 cannellini beans, but if your brand has a stronger flavor, you can double the vanilla, add ½ teaspoon of cinnamon or instant coffee, or a pinch of cayenne pepper.
Unbaked brownie batter is usually made with flour and eggs. Both white flour and eggs can carry salmonila and other illness-inducing germs and both must be cooked to kill the germs and make it safe to eat. This edible brownie batter recipe is safe to eat because it is free of eggs and the flour is almond flour which can be eaten raw and does not carry the germs that raw white flour can carry.
Yes because almond flour is made from ground nuts and doesn't have the potential to carry germs as does flour milled from grains such as all purpose flour and whole wheat flour.
Yes, if you make this recipe with white flour, heat treating it will kill of any bacteria that can make you sick.
Yes, but it won't be high in protein and fiber as this recipe is, and you will have to heat-treat the brownie mix before using it in a raw recipe.
More Edible Cookie Dough
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Healthy Edible Brownie Batter
Equipment
- food processor or blender
Ingredients
- 3 tablespoon cocoa powder, unsweetened
- 1 cup almond flour
- ¼ cup brown sugar
- ¾ cup white beans*
- ¼ cup dairy free milk
- 1 teaspoon vanilla
- ⅛ teaspoon salt
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Instructions
- Measure out the ingredients and add them to a food processor or blender. Be sure to rinse the beans - open the can, add them to a strainer and rinse off before adding them with the other ingredients.
- Process the ingredients for a minute or two until all are combined and smooth.¾ cup white beans*, 1 cup almond flour, 3 tablespoon cocoa powder, unsweetened, ¼ cup brown sugar, ¼ cup dairy free milk, 1 teaspoon vanilla, ⅛ teaspoon salt
- I spread my batter into a parchment-lined loaf pan so I could scoop like ice cream. But you can just leave it in the bowl as well.
- Chill the batter in the refrigerator to give it a more solid texture if you want to scoop it. Or just serve it soft.
- To serve, scoop and sprinkle or drizzle.
- Keep stored for 2 days in the refrigerator, or freeze for three months.
Gloria Spencer
My son wanted a treat but I had too much to do! Thank goodness for your blog! Fast, easy c hocolate treats. Thank you! He loved the batter. Added a scoop of ice cream.
Dee Dine
That's a great idea, to eat it with ice cream!
Amanda
Oaky so I used oat flour. I didn't have almond. It was a bit dry so I doubled the milk. Perfect! I chilled it to make scoops and it works beautifully. I love your recipes.
Dee Dine
Thanks for the suggestion. So happy you like my recipes!
BWhoEats2
Had no trouble with this recipe. Loved the creamy texture. Ate it out of the bowl, though, nothing left for kids. That's ok! I'll mke it again.
Dee Dine
Haha, good plan. Glad you liked it.
YammieD
Easy, fast, brilliant! THANK YOU.
Dee Dine
You are welcome, glad you liked it.
Tina
You made my day! I wanted something fast and chocolatey. Too hot to bake. This batter came together so fast and easy! I make it again and roll in snack balls. TXS
Lauren
I tried making this and the batter is so dry it was preventing the blender from fully blending the beans. I probably should have blended them first separately but 3 tbsp of milk isn’t nearly enough for this. I added more milk to try to thin it a bit but it’s still so dry and lacking sweetness and flavor. Disappointed as I was so excited to try this from your photo!
Also when I froze this to make “ice cream” it becomes so solid you cannot scoop it. Not sure what happened here...
Dee Dine
I'm not sure what happened to your batter. To troubleshoot, I'd check to be sure you used a full can of white beans, and that they were rinsed, not dry. Also check if your almond flour is fairly fresh, not old. Fresh almond flour is quite moist. I use Bob's Red Mill. Measure it by spooning it into a cup, not scooping. I only needed 3 tablespoons of milk but it's okay if you add more.
Regarding the "ice cream", I don't recommend using this recipe as ice cream. In the instructions I suggested refrigerating it, not freezing it, to achieve a scoopable texture so you can serve it as I did.
Hope this helps!
mimiblue
Maybe you added too much flour? It's easy to do if you scoop and pack it. Try spooning it losely.