edible brownie batter;

edible brownie batter;

Guilt free chocolately brownie batter! No need to sneak tastes from your brownie recipe, make this fully edible, no-bake brownie batter cookie dough to snack on.

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Raise your hand if you sneak tastes from your brownie recipes! I’m raising my hand, don’t you worry, so I’m right there with you. So here’s a recipe for edible brownie batter. This recipe is perfect when you’ve got that sweet tooth craving, but can’t quite justify cracking that entire box of brownie mix! (Although to be perfectly honest, this won’t stop me sneaking brownie batter from brownies either…)

The recipe for edible brownie batter uses coconut flour, which is my personal favorite. It adds an extra nuttiness to the edible brownie batter and a subtle hint of coconut–but not enough to make this “coconut brownie batter”. It’s a very subtle hint, adding an extra depth of flavor. If you don’t have access to coconut flour or just simply don’t like it, then an alternative is almond flour. And the best part is that it will still add a little dash of nuttiness, albeit slightly different than the coconut flour.

I find that coconut flour is a touch more absorbent than almond flour though. Mixing the ingredients for edible brownie batter can be a little deceptive at first–immediately after mixing the ingredients, you might think to yourself, ‘this batter seems pretty runny’. But if you wait 2-5 minutes it will thicken up a bit to that perfect batter consistency.

This recipe is pretty forgiving, so you can tweak your edible brownie batter to your preference. For a runnier batter, add another tablespoon or two of almond milk or maple syrup. For a thicker batter, add more coconut flour a teaspoon at a time (and make sure to give it a minute or two to incorporate).

And go for your favorite toppings! I love the festive colors of sprinkles, but for extra chocolatey goodness, add mini chocolate chips, or chocolate chunks. Somehow sprinkles make everything festive. Get some blue and white and snowflake sprinkles and suddenly you have edible winter brownie batter. Mini m&ms would be great, or order custom printed m&ms and stick your partner’s face on a M&M in this brownie batter for a delicious surprise!

I eat this edible brownie batter straight with a spoon. It needs no additions, in my opinion. But if you’d like to share this recipe (hah! like I’m sharing with anyone…) then it would make a great dessert dip. Serve with graham crackers and marshmallows for a s’mores twist. Or serve with store-bought hard pretzels for that classic salty sweet combo. But of course–there’s always a spoon for a direct hit of chocolatey brownie batter!

secrets to success;

• Looking for a substitute for coconut flour? Try almond flour instead. It still adds that beautiful nuttiness, but without the coconut if you have allergies or don’t like the taste of coconut.
• Coconut flour (and almond flour) are both fairly absorbent. When you first mix the batter, you may think it’s on the runny side. Give it 2-5 minutes to firm up before you start playing with the ratios.
• As always, customize to your preference! For a runnier batter, add an extra tablespoon of almond milk or maple syrup. For a thicker version, add more coconut flour, one teaspoon at a time (and make sure to wait a few minutes for it to incorporate).
• Grab a spoon and dig in! Or serve with pretzels, or graham crackers and marshmallows. Any way to get it to your mouth is delicious!

Looking for other dessert recipes?

• Try this cookie dough protein yogurt for a healthful sweet treat!
• Combine classic brownies with cookie dough icing for a new spin on a favorite: cookie dough icing brownies.
• Might as well call them crack, that’s how good these chocolate crackle cookies are!

edible brownie batter;

Guilt free chocolately brownie batter! No need to sneak tastes from your brownie recipe, make this fully edible, no-bake brownie batter cookie dough to snack on.

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Oven Temp: –

Servings: 2

Author: bestwithchocolate.com

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Ingredients

brownie batter filling;

• ¼ cup cocoa powder
• ½ cup coconut flour
• ⅛ cup sugar (double this to ¼ cup if you prefer a sweeter filling. I like using ⅛ though.)
• ½ cup (1 stick) unsalted butter, melted
• 2 Tbsp maple syrup
• 2 Tbsp milk (I use almond milk, but can use milk of choice)
• ¼ tsp vanilla
• pinch salt
• sprinkles or mini chocolate chips for topping, optional

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Instructions

• In a medium bowl, add the ¼ cup cocoa powder, ½ cup coconut flour, and ⅛ cup sugar.
• In a microwave safe bowl, heat the butter until melted. Try 15-30 second increments, stirring in between to prevent uneven heating that can sometimes cause butter to pop or splatter.
• Add the melted butter to the dry ingredients, then add 2 Tbsp. maple syrup, and 2 Tbsp milk (almond or regular). Add ¼ tsp. vanilla and a pinch of salt.
• Mix together until combined evenly. Note that coconut flour is absorbent, so the mixture might look a little thin at first. Give it 2-5 minutes to thicken up before adjusting to add any more liquid or flour. The mixture should be thick enough to very gently roll into balls and not stick to your hands.
• Fold in sprinkles or chocolate chips if using.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

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