This Edible Brownie Batter recipe is vegan, gluten-free and grain-free. It is full of chocolate and tastes just like the brownie batter we all ate as a kid. This recipe makes two servings and comes together in one bowl making it a quick and easy dessert that can be made with your kiddo!
When I was growing up my mom would make brownies, cookies or cakes, I loved sneaking into the kitchen and licking the spoon or mixing beaters. But of course, I was not allowed to eat too much for my mom worried I would get sick from the raw eggs.
Can I get sick from raw brownie batter?
If you are consuming raw brownie batter that contains eggs then yes, you can get sick. The likelihood is pretty low but it is still possible. That's why I love this recipe. It's full of all the creamy and sweet chocolate that we all love from brownie batters without worrying about getting sick.
A quick notes about Edible Brownie Batter be?
How thick should brownie batter be?
Now, I have found there are two consistencies when it comes to brownie batter: thick and runny. Thick brownie batter usually results in fudgy brownies where the runny results in cake-like brownies. If you prefer your brownie batter a little running, eat this recipe right after making. If you prefer it thick, allow the batter to set up in the refrigerator for 30-60 minutes before enjoying. The coconut flour in this recipe is very absorbent and it will become thicker with time. If you plan on enjoying latter and still want a thinner batter, add a little nut milk and mix.
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Edible Brownie Batter
- ⅓ cup coconut oil, melted
- ¼ cup cacao or cocoa powder
- ¼ cup coconut flour
- ¼ cup nut milk (I used boxed coconut milk)
- ¼ cup chocolate chips
- 2 tbsp maple syrup
- Pinch of salt
- Combine all the ingredients in a small bowl and mix well. Enjoy right away or place in a glass container and store in the refridgerator for later.