This edible brownie batter is creamy and healthy with no flour to heat treat and is packed with protein. It takes 5 minutes to make, the perfect way to satisfy that chocolate craving.
How to make healthy edible brownie batter with simple ingredients and deep chocolate fudgy flavor without flour and without refined sugar. The answer is white beans. The beans are a blank canvas for chocolate flavor, and add a ton of protein to this easy brownie batter.
Like my edible cookie dough also made with white beans, and my cookie dough bites made with almond flour, this eggless brownie batter is the perfect protein-rich dessert. Eat it with a spoon like a pudding or ice cream, or even use as a dip for cookies or a filling for filled chocolates. Or top it with my homemade chocolate sauce and my magic shell in three flavors.
Why You'll Love This
Tastes just like brownies from a box. The rich fudgy flavor from the quality cocoa and buttery flavor from the almond flour comes through with the background of bland white beans.
Healthy and high in protein and fiber. This treat contains white beans and almond flour; thus, the protein and fiber are high, 5 grams of protein and 3 grams of fiber per serving. Thanks to the sweetener being coconut sugar, the treat that is low glycemic, so it doesn't hike your blood sugar.
Easy to make. No oven needed. Typical brownie batter recipes involve heat treating flour, but no need here since there is no flour. And nothing requires prep. Just drop all ingredients from packaging into a food processor or blender, process and enjoy.
This healthy batter is brimming with whole food ingredients that are probably in your kitchen right now!
- Unsweetened cocoa powder
- White beans. Use a 15.5 ounce can, unsalted. Cannellini, navy or northern white beans work. If you are using low sodium beans, rinse well to remove salt.
- Almond flour. Adds a smooth texture to the brownie batter.
- Sugar. Use coconut sugar, light brown sugar or cane sugar. If using either type of brown sugar, pack it into the measuring cup.
- Milk. Use your favorite dairy free milk or regular milk if dairy free is not necessary.
- Vanilla extract. Important to help disguise the taste of the white beans.
- measuring cups, spoons
- food processor or blender
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.
1. Open the can of beans, pour them into a strainer, and rinse clear. Measure other ingredients and add everything to a food processor or blender.
2. Blend until creamy, a minute or two, or until all beans are pulverized.
3. Chill the edible brownie batter for at least 30 minutes before eating as it tastes best cold. Keep refrigerated or freeze.
1. Taste-test the batter after you first blend it and add more vanilla if you want to further disguise the white bean flavor. If it's still evident, you can add mint extract or a pinch of cayenne pepper to increase the heat and block the bean taste.
2. After you first blend it, if the texture seems dry, add milk 1 tablespoon at a time to produce the fudgy texture you see in my food processer. Add it 1 tablespoon at a time and process between each addition.
1. Beans. You can use black beans instead of white beans. Still be sure they are unsalted or no sodium.
2. Almond flour. You can use all purpose flour instead as do traditional brownie batter recipes however to make it safe to eat you'll have to heat-treat. To do this, microwave your all purpose flour for 2 minutes in a microwave, stirring once in-between. Or spread it on a cookie baking sheet and bake it at 350 F for 5 minutes.
3. Sugar. Use coconut sugar or light brown sugar, packed or organic cane sugar or regular cane sugar. Using organic cane sugar will reduce the grainy texture that occurs in both brownie and cookie batter before baking.
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 it in a sealed container and freeze for three months. To thaw, put it overnight in the refrigerator until softened, and stir or re-process to restore the creamy texture.
- Nuts . Walnuts are the perfect brownie partner for edible brownie batter.
- Oreo cookies, or other cookies, crushed.
- Chocolate chips. Make it double chocolate.
- Chocolate sauce . Make it a triple chocolate. Use my homemade chocolate sauce or my magic shell.
- Nut butter. Add 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.
Is it OK to eat raw brownie batter?
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 white flour carries.
Is it OK to eat almond flour without baking it?
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.
Is heat treated flour safe to eat?
Yes, if you make this recipe with white flour, heat treating it will kill of any bacteria that can make you sick.
More Edible Cookie Dough
- Edible Cookie Dough
- Cookie Dough Bites
- Cookie Dough Frosting
- Edible Cookie Dough Bars
- Cookie Dough Fudge
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Edible Brownie Batter
- Measuring cups & spoons
- food processor or blender
- ¾ cup white beans*
- 1 cup almond flour
- 3 tablespoon unsweetened cocoa powder
- ¼ cup coconut sugar or brown sugar
- ¼ cup dairy free milk
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Rinse the beans and measure out ingredients.
- Add all ingredients to a food processor or blender. You can start with half the sugar, blend, then taste the mixture. If it is sweet enough, you don't need to add the other half sugar.¾ cup white beans*, 1 cup almond flour, 3 tablespoon unsweetened cocoa powder, ¼ cup coconut 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.
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.
That's a great idea, to eat it with ice cream!