Ready for more no-bake treats? Try my healthy cookie dough, pumpkin cookie dough, or protein cookie dough next. I am obsessed with all things brownies and all things cookie dough. Considering I have quite a few edible cookie dough recipes up my sleeve, I figured I might as well try something new–like brownie batter!
Why I love this recipe
Only 4 Ingredients. Just almond butter, cocoa powder, maple syrup, and chocolate chips. No raw flour. Meaning there’s no heat treating or waiting for it to cool off. It’s secretly healthy. It’s naturally vegan, gluten-free, and free of refined sugar! Ready in 5 minutes. When it comes to no-bake recipes, I’m all about instant gratification. This brownie batter recipe ticks that box!
Ingredients needed
Almond butter. Use smooth and drippy almond butter with no added sugar. Skip the expensive store-bought stuff and make my homemade almond butter. Maple syrup. Adds sweetness and keeps the mixture smooth. Cocoa powder. I used unsweetened Dutch-processed cocoa powder for a smooth, rich chocolate flavor. Sift it first to remove any clumps. Chocolate chips. Optional, but you can never have too much chocolate!
How to make edible brownie batter cookie dough
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Traditional brownies (and brownie batter) are made with raw all-purpose flour and raw eggs, which can contain harmful bacteria and aren’t safe to eat. However, you can create the perfect edible brownie batter with a few small tweaks and ingredient changes. Step 1- Mix the ingredients. In a large mixing bowl, combine the almond butter, maple syrup, and cocoa powder. Stir in the chocolate chips. Step 2- Serve. Transfer the edible brownie dough to a bowl and enjoy immediately.
Arman’s recipe tips
If the almond butter is too thick, microwave it with the maple syrup. Adjust the consistency. The dough should be sticky, thick, and spoonable. If the batter is too thick, whisk in a splash of almond milk. If it’s too thin, add cocoa powder, almond flour, or coconut flour until it reaches your desired consistency. Freeze the batter into chunks and add them to my brownie ice cream or use it as the base for my brownie cheesecake.
Storage instructions
To store: Leftover brownie batter must be stored in an airtight container in the refrigerator. It’ll stay fresh for up to two weeks. Let it soften at room temperature for 10 minutes before digging in.
Swap the nut butter. I prefer the natural sweetness of almond butter, but you can use cashew butter or peanut butter if you prefer. For a nut-free recipe, use sunflower seed butter or tahini. Your favorite add-ins. Swap the chocolate chips for chopped nuts, white chocolate chips, peanut butter chips, or mini marshmallows. Toppings! Add sprinkles, chocolate sauce, caramel syrup, or a sprinkle of sea salt.
To freeze: Place leftovers in an airtight container and store them in the freezer for up to six months. Let it thaw completely in the fridge.
Frequently asked questions
More no-bake desserts to try
No-bake brownies Fudge cookies Cookie dough bites Pot de creme Or any of these no-bake recipes
