This healthy edible brownie batter is creamy, takes 5 minutes to make, and is a rich, fudgy healthy texture high in protein and easy to make with no butter, no eggs and no flour to heat treat. Only 5 healthy ingredients are needed to make this perfect brownie dough batter.
I love this rich fudgy healthy edible brownie batter because it's just so easy and as fudgy as the fudgiest brownies. Plus it's so easy to make. Just blend up 5 simple ingredients, with no butter, no flour to heat treat and no eggs. I love all edible cookie dough recipes, again because they are so easy, including my edible chocolate chip cookie dough, and my cookie dough bites.
This edible brownie batter is like them both because it too is high in protein from almond flour and white beans. Cocoa and chocolate keep it rich and fudgy and is the answer to all your chocolate cravings. This is one of my very favorite desserts, along with my no bake chocolate brownies and my chocolate chip cookies without brown sugar.
Top a creamy bowl with sprinkles or mini chocolate chips or eat straight from the blender with a spoon. You can also use it as a dip for cookies or a filling for filled chocolates. Or top it like ice cream with my homemade chocolate sauce and my magic shell in three flavors.
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.
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 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.
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.
- White beans. Use a 15.5 ounce can, unsalted. Cannellini, navy or northern white beans work.
- 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.
1. White beans. Instead, you can use black beans. You can also use ¼ cup of melted butter instead if you want a more traditional brownie batter without the protein and fiber. You might have to adjust other ingredients such as sugar and cocoa to taste to get it right.
2. Almond flour. Instead, you can use all purpose flour however the batter flavor won't be a rich, and you'll have to heat-treat. To do this, microwave your 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 batter refined sugar free, or even regular cane sugar.
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.
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 blended 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.
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
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Healthy Edible Brownie Batter (5 minutes)
- food processor or blender
- 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.