Edible Brownie Batter

This easy edible brownie batter is rich, decadent, and full of intense chocolate flavor. It’s made with minimal plant-based ingredients and takes all of 5 minutes to prepare. Enjoy this treat on its own, or use it as a dip!

This edible brownie batter is perfect for a quick sweet fix or a fun cooking activity with little ones! It’s proof that great treats don’t require complex steps. For another easy-to-make no-bake dessert, check out my no-bake vegan cookie dough recipe.

Why you’ll love this recipe

Whenever a craving strikes, I always reach for this edible brownie batter! No baking is required, so it’s ready in a matter of minutes. You can save the beating, rolling, and folding for another day. All you have to do is stir and enjoy!

With just 7 pantry staples, including oat flour and cocoa, it’s the ultimate budget-friendly way to satisfy chocolate cravings. This recipe is already gluten and dairy-free, and the ingredients can easily be adapted to fit most dietary needs and preferences.

Studded with dark chocolate chips, it’s unbelievably rich and indulgent. Plus, I like to add a pinch of instant coffee to bring out even more chocolatey goodness.

Ingredient notes

The ingredients for this edible brownie batter are all easily accessible. Find a breakdown and suitable substitutes below!

Oat flour
I use oat flour for its nutty, slightly sweet flavor. If you’re following a strict gluten-free diet, look for oat flour that is certified gluten-free to avoid the risk of cross-contamination. You can also make your own by blending rolled oats.

Substitute: If you don’t have oat flour, use almond or brown rice flour.

Cocoa powder
You can’t have edible brownie batter without cocoa powder! I use natural or unsweetened cocoa, but Dutch-processed cocoa powder also works.

Vegan butter
I prefer the taste of vegan butter from Melt Organics, Miyokos Creamery, Earth Balance, or Forager Project. It adds moisture and a rich flavor.

Substitute: For a cheaper option, you can use refined (flavorless) coconut oil. If you don’t mind a slight coconut taste, regular coconut oil also works.

Instant espresso powder
A pinch of instant espresso powder helps enhance the chocolate flavor of the cocoa. Make sure it’s instant espresso powder and not coffee grounds.

Substitute: If you don’t have access to instant espresso powder, you can substitute it with instant coffee powder. Use about an extra ¼ – ½ teaspoon.

Maple syrup
I use pure maple syrup instead of refined sugars to sweeten the batter. The sticky consistency also helps hold the batter together.

Substitute: Agave, brown rice syrup, and coconut nectar all work as well.

Plant milk
Compared to water, the higher fat content of milk makes for even better brownie batter. I use soy milk, but any vegan milk, including oat milk, cashew milk, and coconut milk, will yield similar results.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

How to make

Learn how easy it is to make edible brownie batter with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results!

Assembly

Step 1
In a medium mixing bowl, whisk the oat flour, cocoa powder, and instant coffee.

Whisking the dry ingredients before adding wet components helps distribute the coffee and cocoa evenly, enhancing the flavor.

Step 2
Add melted vegan butter, maple syrup, and soy milk to the bowl. Stir until the mixture is fully combined. If the batter seems too thick, add a little soy milk until you reach your desired consistency.

Add the liquid ingredients gradually to control the batter’s thickness. It should be thick and scoopable since it won’t be baked.

Step 3
Fold in vegan-friendly chocolate chips, dark or milk, incorporating them evenly into the batter. Chips are optional, but they add an extra chocolatey punch!

Reserve some chocolate chips to sprinkle on top of the batter before serving for added sweetness and visual appeal.

Step 4
Transfer the batter to a serving container. If you prefer a slightly firmer texture, chill it in the fridge for a few minutes, or enjoy your edible brownie batter right away. Happy eating!

Recipe tips

Sift the dry ingredients: To avoid lumps and ensure a smooth texture, sift the oat flour and cocoa powder before mixing. This also aerates the ingredients, resulting in a lighter batter.

Stir, don’t beat: When you’re combining the wet and dry ingredients, stir the mixture gently until just combined. Over-mixing can lead to a gummy texture.

Adjust the dough: If the batter seems too crumbly, add a splash of milk. Alternatively, if it is too thin, sprinkle in a touch of extra flour until you reach the right consistency.

Omit the caffeine: To make this recipe more kid-friendly, leave out the instant espresso powder to reduce the caffeine content.

Customize the mix-ins: Beyond chocolate chips, try adding chopped nuts, dried fruit, or a pinch of sea salt to switch up the flavor and texture.

Frequently asked questions

Storing

This edible brownie batter is best enjoyed fresh but can also be stored for later.

Fridge
The batter can be refrigerated in an airtight container for up to 5 days. Choose a glass container with a tight lid to preserve the flavors.

Freezer
Freezing this edible brownie batter is also possible. Spoon the batter into an ice cube tray or drop dollops on a parchment-lined baking sheet. Once frozen, transfer the batter bites into a freezer-safe bag. They can be frozen for up to 3 months.

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Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.