This healthy edible brownie batter is a rich chocolate delight to eat, and full of protein and fiber. This brownie batter is perfectly safe to eat from the bowl, and serve like ice cream as a healthy dessert!
Healthy Edible Brownie Batter
If you’ve ever had the urge to dip a finger into a cake or cookie batter but knew you couldn’t because of the potential for raw contaminants, this recipe is for you!!
I used beans to for creaminess and added nutrition, so this recipe can also serve as a chocolate hummus dip!
I LOVE batter and cookie dough recipes. Absolutely love them. My vegan recipes are pretty easy to eat raw, but my edible batter recipes have even shorter ingredient lists because there is no need to create structure for the oven or freezer.
And I LOVE shorter ingredient lists even more!
Now, before we dive into the recipe, I’d like to invite you to sign up for my free chocolate course. Five lessons hit your inbox with detail on how to create your own simple healthy chocolate desserts.
Okay, so back to this recipe…
Is This Healthy Edible Brownie Batter Healthy?
Yes, because it is made with beans that add protein and fiber. And the sugar I use is low glycemic. And the almond flour adds protein and is delicious. One serving of this healthy edible brownie batter provides 5 grams of protein, 3 grams of fiber, and only 8 gms of sugar.
What You Need To Make Edible Brownie Batter
This healthy batter is brimming with whole food ingredients that are probably in your kitchen right now!
- Cacao or cocoa powder
- White beans, or black are fine too. I try to buy low sodium, but I have made this recipe with ordinary beans by Bush and I just made a strong effort to rinse the beans really well to remove the extra sodium in the liquid in the can.
- Almond flour
- Sugar – I have used both coconut palm sugar and organic cane sugar. I love coconut palm sugar best because of it’s low fructose content and low glycemic index, and is rich in minerals and antioxidants – a far healthier alternative to refined white sugar.
- Milk
- Vanilla
Can I Eat Brownie Batter?
No, you certainly cannot eat uncooked brownie batter recipes that use eggs since raw eggs have the potential to have bacteria. You can probably eat egg-free uncooked brownie batter, but it won’t taste as good as this since it has elements meant to cope with baking.
Finally, you shouldn’t eat any batter raw if you use all purpose flour without first heat treating it to, again, remove potential pathogens.
This edible brownie batter recipe is awesomely easy, few ingredients and NONE of them have potential pathogens, so you can eat it raw!
How to Make Edible Brownie Batter From Scratch
My gosh, this recipe is one of the simple ones. Just combine all ingredients into a creamy dream, and eat! You don’t have to chill but it’s like ice cream if you do.
How to Store Edible Brownie Batter
I store it in the refrigerator for a few days and then freeze it away if we have any leftovers. We don’t usually though because we are a family of five and this is a small batch recipe. It fills a loaf pan about an inch deep. I store it that way so I can scoop it.
What Can You Add to Edible Brownie Batter
Nuts – Walnuts are the perfect brownie partner.
Chocolate Chips – Make it double chocolate
Chocolate sauce – Make it a triple!
Nut butter – add as a swirl or topping
Fruit – fold in strawberries or raspberries or even blueberries
Ice Cream – Yes! Serve this batter with ice cream as an incredibly decadent dessert.
How Long the Brownie Batter Lasts
This brownie batter can be saved a long time. It must be refrigerated because of the sugar, but it can also be frozen. Refrigerated I found it lasts about a week before it begins to seem dry. I suggest freezing serving sizes sooner if you want to keep it long term rather than trying to make it more palatable with adding liquids.
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Edible Brownie Batter
Ingredients
- 1 15.5oz can white beans (I used cannellini or navy or northern. You can also use black beans. Rinse well if you use normal sodium beans)
- 1 cup almond flour
- 3 tbsp cacao powder or unsweetened cocoa powder
- 1/4 cup organic cane sugar or coconut palm sugar
- 3 tbsp milk I used almond
- 1/2 tsp vanilla
- pinch of salt
Instructions
- Rinse the beans, add all ingredients to a food processor or blender, and process until creamy.
- 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 a week in the refrigerator, and a few months frozen.
Nutrition
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.
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.