Edible brownie batter is the rich, gooey dessert you never knew you needed in your life. It only takes a few minutes to whip up a batch, and I guarantee it will satisfy any sweet tooth. You can also customize it to suit your tastes. I've given you some ideas below.
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There's something so indulgent and satisfying about eating cookie dough, isn't there? So, what about brownie batter? It's rich and decadent, almost like a great quality fudge. That's why I've created this edible brownie batter recipe. You only need a few simple ingredients to satisfy those chocolate cravings. Plus, it's dairy and egg free and can easily be made gluten-free.
Top Tip: If you want to make vegan brownies from a box mix, have a look at my post on how to veganize box mix brownies or my vegan chocolate brownies recipe.
🧡Reasons You'll Love This Recipe
🧡Want a quick and easy dessert to satisfy that sweet tooth craving? Edible brownie batter is the answer!
🧡This recipe is vegan and can easily be made gluten-free.
🧡Edible brownie batter can be used in a variety of ways, such as a dip for fruit, a topping for ice cream, or a filling for cupcakes.
🧡This recipe can be easily adapted to add in other flavors or mix-ins, such as peanut butter, mint, or caramel. It's a versatile base for creating your own unique desserts.
🛒Ingredients
- All-Purpose Flour: Good old all purpose flour works perfectly here. If you need a gluten-free option, just use your favorite gluten free blend.
- Cocoa Powder: Adds chocolate flavor and also contributes to the structure of the brownies.
- Granulated Sugar: If you want to use coconut sugar instead of granulated sugar, please feel free to do so. I've tested this recipe with coconut sugar, and it still tastes delicious.
- Brown Sugar: You can use light or dark brown sugar in this recipe.
- Vegan Butter: I used vegan butter from a tub. If you want to use vegan butter from a stick, be sure to let it soften. You could also use coconut oil here.
- Unsweetened Applesauce: Adds moisture to the brownies and helps to reduce the amount of fat needed in the recipe. You could also use mashed bananas or pumpkin puree as a substitution.
- Almond Milk: Helps to bring the batter together and adds moisture. You can use any plant based milk you like.
- Vanilla: I always recommend using the best quality vanilla extract you can afford. It really does make a difference to the flavor. If you want to change the flavor, you could also use peppermint extract or almond extract.
- Salt: Makes all the flavors pop. You can omit the salt if you're on a low salt diet.
- Chocolate Chips: Have a look at my top vegan chocolate chip brands.
🥄How To Make Edible Brownie Batter
- Preheat your oven to 300℉. Spread the flour out on a baking sheet and bake for 5-8 minutes. This is called heat treating flour. This process helps to eliminate any harmful bacteria that may be present in the flour. This step is optional, but I highly recommend it.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and salt until well combined.
- Add in the softened vegan butter, applesauce, almond milk, and vanilla extract. Mix until a smooth batter forms.
- If the batter is too thick, add more almond milk a tablespoon at a time until it reaches the desired consistency.
- Enjoy the edible brownie batter as is or use it as a dip for your favorite vegan snacks. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
💡Variations On Edible Brownie Batter
You can use the edible brownie batter as a dip for cookies, fruit, or pretzels, or as a topping for ice cream or pancakes. It can also be used as a filling for cupcakes or as a layer in a parfait. Just be sure to store it in an airtight container in the fridge until ready to use.
- Swirl in a spoonful of peanut butter into the batter for a peanut butter-chocolate flavor.
- Add a few drops of peppermint extract and fold in mini chocolate chips for a minty twist.
- Mix in vegan mini marshmallows and graham cracker crumbs for a s'mores flavor.
- Drizzle in some dulce de leche and sprinkle with sea salt for a sweet and salty combination.
- Fold in chopped nuts and vegan mini marshmallows to create a classic rocky road flavor.
❄️Storage Instructions
To store edible brownie batter, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Before serving, let the batter come to room temperature for a few minutes to soften it up. If you want to store it for a longer period, you can freeze the batter in an airtight container for up to 2 months. Thaw the frozen batter in the refrigerator overnight before serving.
🙋♀️Frequently Asked Questions
To heat treat flour, spread it out on a baking sheet and bake it at 300°F for about 5-10 minutes, or until the internal temperature reaches 165°F. This process helps to eliminate any harmful bacteria that may be present in the flour.
Brownie batter can be eaten raw if the recipe contains no eggs and the flour you use is heat treated to remove any bacteria.
Craving More Easy Vegan Recipes?
Protein Cookie Dough - No Bake
Ultimate Biscoff Butter Cookies
📖 Recipe
Edible Brownie Batter
Ingredients
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup vegan butter softened
- ¼ cup unsweetened applesauce
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup dark chocolate chips
Instructions
- Preheat your oven to 300℉. Spread the flour out on a baking sheet and bake for 5-8 minutes. This is called heat treating flour. This process helps to eliminate any harmful bacteria that may be present in the flour.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and salt until well combined.
- Add in the softened vegan butter, applesauce, almond milk, and vanilla extract. Mix until a smooth batter forms.
- If the batter is too thick, add more almond milk a tablespoon at a time until it reaches the desired consistency.
- Enjoy the edible brownie batter as is or use it as a dip for your favorite vegan snacks. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
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