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    Home / Recipes / Cookies

    Edible Brownie Batter

    Jul 20, 2020 · Updated: May 25, 2023 by Dee Dine · Affliate links disclosure.

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    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.
    overhead shot of brownie batter in a bowl with spoon

    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.

    Table of Contents
    • Why You'll Love This
    • Ingredients 
    • Tools Needed
    • Steps by Step Instructions
    • Recipe Tips
    • Substitutions
    • How to Store
    • Possible Mix-ins
    • FAQS
    • More Edible Cookie Dough
    • 📖 Recipe

    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.

    Ingredients 

    This healthy batter is brimming with whole food ingredients that are probably in your kitchen right now!

    1. Unsweetened cocoa powder
    2. 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.
    3. Almond flour. Adds a smooth texture to the brownie batter. 
    4. Sugar. Use coconut sugar, light brown sugar or cane sugar. If using either type of brown sugar, pack it into the measuring cup.
    5. Milk. Use your favorite dairy free milk or regular milk if dairy free is not necessary.
    6. Vanilla extract. Important to help disguise the taste of the white beans.

    Tools Needed

    • measuring cups, spoons
    • food processor or blender

    overhead of ingredients of brownie batter

    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.

    two food processors filled with brownie batter

    Recipe Tips

    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.

    Substitutions

    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.

    chocolate sauce drizzling on to batter

    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.

    Possible Mix-ins

    • 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.

    FAQS

    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

    If you try my recipes, please leave a comment and rating below and tag me on your Instagram post with @greensmoothiegourmet so I can see and share your remakes!!

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    📖 Recipe

    overhead shot of brownie batter in a bowl with spoon

    Edible Brownie Batter

    Created by Dee Dine
    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.
    5 from 4 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 2 minutes mins
    Cook Time 3 minutes mins
    Total Time 5 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 6
    Calories 147 kcal

    Equipment

    • Measuring cups & spoons
    • food processor or blender

    Ingredients
      

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Video

    Notes

    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.
    1. Taste-test the batter after first blended, 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. If your ingredients are dryer than mine, you can add milk to produce the fudgy texture you see in my food processer. Add it 1 tablespoon at a time and process between each addition.
    Substitutions
    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.

    Nutrition

    Calories: 147kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 1mgSodium: 23mgPotassium: 50mgFiber: 3gSugar: 8gVitamin A: 15IUCalcium: 52mgIron: 1mg
    Keyword brownie batter, chocolate hummus, edible brownie batter
    Tried this recipe?Let us know how it was!

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    About GSG

    Welcome to GSG, a healthy food blog sharing plant based recipes for healthy desserts and recipes, making clean eating easy!

    About Dee

    Chocolate and ginger enthusiast. Animal lover, a nutritional juicing aficionado, and probably chopping chocolate in my Washington DC kitchen right now. Read about Dee → »

    Reader Interactions

    Comments

    1. Amanda

      August 05, 2020 at 10:48 pm

      5 stars
      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.

      Reply
      • Dee Dine

        August 05, 2020 at 10:56 pm

        Thanks for the suggestion. So happy you like my recipes!

        Reply
    2. BWhoEats2

      August 05, 2020 at 10:47 pm

      5 stars
      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.

      Reply
      • Dee Dine

        August 05, 2020 at 10:55 pm

        Haha, good plan. Glad you liked it.

        Reply
    3. YammieD

      August 05, 2020 at 10:46 pm

      5 stars
      Easy, fast, brilliant! THANK YOU.

      Reply
      • Dee Dine

        August 05, 2020 at 10:54 pm

        You are welcome, glad you liked it.

        Reply
    4. Tina

      August 05, 2020 at 10:44 pm

      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

      Reply
    5. Lauren

      August 04, 2020 at 11:24 am

      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...

      Reply
      • Dee Dine

        August 05, 2020 at 8:07 pm

        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!

        Reply
      • mimiblue

        August 05, 2020 at 10:52 pm

        Maybe you added too much flour? It's easy to do if you scoop and pack it. Try spooning it losely.

        Reply
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    dee dine

    I'm Dee! Welcome to GSG! Eating healthier and lighter, with plenty of fruits and veggies, can be fun, especially when chocolate and desserts are involved. Here you'll find plant-based recipes that everyone will love. About Dee →

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