Edible Brownie Batter

5 from 5 votes

This edible brownie batter is my all-time favorite chocolate craving treat that I make in just 10 minutes using heat-treated flour, chocolate chips, cocoa powder, brown sugar, and other pantry staples. The best part? This is a no-bake fudgy dessert without eggs that you can eat with a spoon.

Prep Time10

Cook Time1

Total Time11

Course: Dessert, Snack

Cuisine: American, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 206kcal

Author: Anjali Shah

Equipment

Ingredients

1 cup all-purpose flour
¾ cup brown sugar firmly packed
⅓ cup butter or vegan butter melted
2 tbsp maple syrup
½ tsp instant coffee granules optional
½ cup unsweetened cocoa powder
¼ tsp salt
3-4 tbsp almond milk
¼ cup chocolate chips make sure to get vegan chocolate chips if you want to make this recipe vegan

Instructions

Heat treat the flour by placing the flour into a microwave safe bowl and microwave, uncovered, for 1 minute.
Whisk the flour to break up any lumps. Set aside to cool to room temperature.
In a separate bowl whisk together the brown sugar, melted butter, maple syrup and coffee granules, if using, until smooth.
Whisk the cocoa powder and salt through the flour.
Next, add the melted butter mixture to the dry ingredients.
Give the mixture a stir, add half of the almond milk and stir again.
If you prefer the batter to be a little thinner add remaining almond milk and stir until combined.
Fold through the chocolate chips.
Serve immediately or store in an airtight container in the fridge for up to 6 days.

Video

https://youtu.be/xH300jKt_sA

Notes

My #1 Secret Tip for making this edible brownie batter is to let it chill in the fridge for about an hour before serving. I know it is hard to wait when something smells so chocolatey, but trust me, that little bit of time helps it thicken up and taste extra rich. When it is cold, the texture becomes smooth and fudgy, just like a real brownie, and it is so much easier to scoop and enjoy with a spoon. Sometimes I even make it ahead, pop it in the fridge, and serve it as an afternoon treat for the kids with a glass of milk.

Brownie batter can be frozen: To make the dough last longer, I divide the dough into smaller pieces in ice cube trays. When I want to defrost, I simply pop out several cubes and allow them to come to room temperature before enjoying.
Let the flour cool: It's important to make sure the heat-treated flour cools to room temperature before continuing with the recipe.
Enhance the chocolate flavor. Instant coffee granules are completely optional; however, it is the perfect way to intensify the natural chocolate flavors from the cocoa powder.

Nutrition