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This triple chocolate edible brownie batter is easy to stir together in one bowl, rich, gooey and packed with tons of chocolate! Make it whenever you’re craving something chocolatey but don’t have time to bake! It can be served right away or chilled and served later. Gluten-free, paleo, vegan, dairy-free.
When I set out to make edible brownie batter, I wanted it to be both EPIC and EASY at the same time.
So, rather than just make a chocolate version of my edible cookie dough, I thought about how much chocolate I could pack into one bowl.
“Triple” chocolate is no joke! We have melty dark or bittersweet chocolate, raw cacao powder AND dark chocolate chips or chunks mixed in.
It’s the ultimate edible brownie batter and NO ONE would ever guess it’s made with better-for-you ingredients like coconut oil, almond flour, and pure maple syrup.
What You Need to Make Edible Brownie Batter
As I mentioned, this brownie batter is made with real food ingredients yet the result tastes absolutely decadent! Here’s what you’ll need to prepare it:
dark or bittersweet chocolate, chopped (use Hu Kitchen brand for Paleo)coconut oil, refined to avoid coconut flavorpure maple syruppure vanilla extractblanched almond flourraw cacao powder, or unsweetened cocoa powder fine grain sea saltalmond milk, or other dairy free milkdark chocolate chips, Hu Gems, or chopped dark chocolate
How To Make Edible Brownie Batter
It’s super simple and made in just one bowl!
Place the chopped chocolate in a mixing bowl and microwave in 30 second increments, stirring between each, until melted. Stir in the coconut oil vigorously until melted and smooth.
Add in the maple syrup and vanilla and stir well, followed by the almond flour, cacao powder, and salt. Mix until a batter forms.
Add the almond milk and stir until smooth. If desired, add a bit more almond milk if you want a thinner batter. The batter will firm up when chilled.
Lastly, stir in the dark chocolate chips, gems, or chopped dark chocolate.
You can serve this right away, or, if you want the batter thicker and smoother, chill in the refrigerator for 15-20 minutes, re-stir, and serve.
How to Store Edible Brownie Batter
If you want to serve it later or have leftovers, store the brownie batter covered in the refrigerator for up to 5 days. You can also freeze it to keep longer.
It will firm up in the refrigerator, but you can stir in a teaspoon of almond milk and gently warm in the microwave for about 15 seconds to soften it up. You can also let it come back to room temperature naturally.
If you freeze it, thaw in the refrigerator first before warming it in the microwave.
Where to Find Paleo Friendly Dark Chocolate
I always buy Hu Kitchen brand dark chocolate because it’s sweetened with coconut sugar and totally paleo.
You can find the links to their dark chocolate bars and “gems” below the recipe. The gems are baking chunks and perfect for so many paleo recipes that use chocolate chips or chunks!
I hope you’re ready to enjoy a decadent treat that is sure to become a new favorite! Grab a bowl and your ingredients because it’s time to stir up the best edible brownie batter – let’s go!
Edible Brownie Batter {Paleo, Vegan}
Triple Chocolate Edible Brownie Batter {Paleo, Vegan}
This triple chocolate edible brownie batter is easy to stir together in one bowl, rich and packed with tons of chocolate! Make it whenever you’re craving something rich and chocolatey but don’t have time to bake! Can be served right away or chilled and served later. Gluten free, paleo, dairy free, and vegan. Prep Time: 10 minutesCourse:chocolate, DessertCuisine:Chocolate, dessert, Gluten-free, Paleo, VeganKeyword:chocolate, dessert, gluten free, no-bake, paleo, veganServings: 8 servings
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Ingredients
2ozdark or semisweet chocolatechopped (use Hu Kitchen for Paleo)1/4cupcoconut oilrefined, to avoid coconut flavor1/3cuppure maple syrup1tsppure vanilla extract3/4cupblanched almond flour1/3cupraw cacao powderor unsweetened cocoa powder1/4tspfine sea salt1tablespoonalmond milkor other dairy free milk1/2cupdark chocolate chipsHu Gems, or chopped dark chocolate
Instructions
Place the chopped chocolate in a mixing bowl and microwave in 30 second increments, stirring between each, until melted. Stir in the coconut oil vigorously until melted and smooth. Add in the maple syrup and vanilla and stir well, followed by the almond flour, cacao powder, and salt. Mix until a batter forms.Add just 1 Tbsp of the almond milk and stir until smooth. If desired, add the second Tbsp of almond milk to reach the desired consistency. The batter will firm up when chilled. Lastly, stir in the dark chocolate chips, gems, or chopped dark chocolate.You can serve this right away, or, if you want the batter thicker and smoother, chill in the refrigerator for 15-20 minutes, re-stir, and serve.
Store covered in the refrigerator for up to 5 days, or freeze to keep longer. It will firm up when chilled, but you can stir in a teaspoon of almond milk and gently warm in the microwave for about 15 seconds, or let it come back to room temperature naturally. Enjoy!
Nutrition
Calories: 267kcalCarbohydrates: 23gProtein: 4gFat: 19gSaturated Fat: 12gCholesterol: 1mgSodium: 91mgPotassium: 207mgFiber: 4gSugar: 14gCalcium: 83mgIron: 2mg
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Want More Paleo + Vegan Dessert Recipes? Try One of These!
Edible Chocolate Chip Cookie Dough
Triple Chocolate Fudge Brownies
Chewy Chocolate Chip Cookies
Easy Chocolate Pudding
Vanilla Cheesecake with Chocolate Chip Cookie Crust
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