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30 Minutes or Less

Healthy Edible Brownie Batter

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close up image of healthy edible brownie batter in a jar with a spoon.

If we’re being completely honest, I’m not sure the last day I went without eating any chocolate. I always manage to have at least a little chocolate throughout my day, and then of course, to end my day. My chocolate of choice is usually something I can quick and easy, that I can just grab-and-go. Recently I’ve had a batch of my 3-ingredient healthy crunch bars stored in my freezer which have been fabulous! And next to those, are my last batch of healthy homemade date caramels – SO GOOD.

To keep my daily chocolate streak going, I decided to add yet another chocolatey treat to the mix. *Enter healthy edible brownie batter, made with just 5 ingredients!* This edible brownie checks all of my boxes. One, it’s chocolate. Two, it’s super easy to make. Three, there’s no baking require. And four, it’s entirely gluten-free, dairy-free, and low sugar! SO if you’re anything like me and just can’t live without at least a bite of chocolate to get you through the day, then you’re going to love this edible brownie batter. Enjoy, friends! And if you try this recipe, please leave a star rating and review. I always appreciate your support so so much!

healthy edible brownie batter in a jar on a tea towel.

Why You’ll Love This Recipe

This recipe is incredibly easy to make and comes together in just minutes! It’s perfect for when you want a quick, indulgent treat that’s also healthier than traditional brownie batter. Plus, it’s gluten-free, dairy-free, and can be adjusted for vegan or low-carb diets.

What You Need to Make Edible Brownie Batter

  • Butter or Coconut Oil: Adds richness and a creamy texture to the batter. Coconut oil keeps the recipe dairy-free and adds a subtle tropical flavor, while butter offers a more classic taste.
  • Milk (Non-Dairy or Dairy): Helps create a smooth, spreadable consistency. You can use any milk, but non-dairy versions like almond or oat milk work great for a plant-based option.
  • Coconut Sugar or Brown Sugar: Sweetens the batter naturally, with coconut sugar providing a lower-glycemic option than regular sugar, while brown sugar brings a caramel-like sweetness.
  • Almond Flour or All-Purpose Flour: Almond flour keeps this recipe gluten-free and adds a slightly nutty flavor. If you plan on doing a lot of healthy, gluten-free baking, I recommend buying your almond flour in bulk on Amazon to save money! But If you’re not gluten-sensitive, regular all-purpose flour works too. But if you’re going to use all-purpose flour, make sure you heat-treat it first to ensure it’s safe to eat in this brownie batter.
  • Unsweetened Cocoa Powder: Adds that rich, deep chocolate flavor to give the batter its brownie taste.
  • Chocolate Chips: The final touch for a bit of texture and extra chocolatey goodness. I use and love the Guittard extra dark chocolate chips in all of my chocolate recipes (they’re dairy-free btw!).

Is it Safe to Eat?

Yes, this recipe is completely safe to eat! There are no raw eggs involved, and if you use almond flour, you avoid any potential issues with uncooked all-purpose flour. If using regular flour, be sure to heat-treat it first by microwaving or baking it to ensure it’s safe to consume.

healthy edible brownie batter in a small jar with a spoon.

How to Make Edible Brownie Batter

Making this brownie batter couldn’t be easier! Simply mix together all the ingredients, fold in your chocolate chips, and enjoy right away. There’s no need for baking or any fancy equipment.

Storage Tips

Store your edible brownie batter in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it again, let it come to room temperature for a few minutes for a softer texture. You can also freeze it for up to 3 months.

Switch Up The Flavors of This Edible Brownie Batter

This edible brownie batter is delicious as-is, but you can easily switch up the flavors to keep things exciting! Try adding a pinch of sea salt, a splash of vanilla extract, or even some crushed nuts for extra crunch. For a minty twist, mix in a drop of peppermint extract!

Adjust This Recipe to Your Dietary Needs

  • Vegan: Use coconut oil and non-dairy milk, and opt for dairy-free chocolate chips.
  • Low Carb: Swap out the coconut sugar for a low-carb sweetener like erythritol or monk fruit sweetener.
  • Nut-Free: Use all-purpose flour instead of almond flour and replace any nut-based ingredients with allergy-friendly alternatives.

Healthy, Gluten-Free, and Low-Sugar!

This edible brownie batter is a healthier alternative to traditional recipes, with just 5 ingredients and no refined sugar. It’s gluten-free, dairy-free, and can easily be made vegan, making it a great guilt-free treat you can whip up anytime.

close up image of healthy edible brownie batter in a jar with a spoon.
4.20 from 5 votes

Healthy Edible Brownie Batter

This simple and healthy edible brownie batter recipe is made with just 5 ingredients, is gluten-free, and can easily be adjusted to fit various dietary needs. It’s the perfect way to satisfy your brownie cravings without any baking required!
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons softened coconut oil or butter
  • 3-4 tablespoons milk (I used non-dairy milk)
  • 1/4 cup coconut sugar or brown sugar
  • 3/4 cup almond flour or heat-treated all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup chocolate chips (I used extra dark chocolate chips)

Instructions

  • Add all ingredient except chocolate chips to a large bowl and mix to combine.
  • Then, fold in the chocolate chips and enjoy!

Notes

The nutrition facts have been calculated for 4 servings, and without the chocolate chips. 

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 20g | Protein: 5.6g | Fat: 18g | Sugar: 13g
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Dairy-Free

5 Ingredient Brownie Batter Bark (vegan and gluten-free!)

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holding a piece of brownie batter bark

My 4 ingredient cookie dough bark recipe went crazy viral a few weeks ago, which inspired me to make this 5 ingredient brownie batter version! I pretty much combined that recipe with my double chocolate gluten-free edible cookie dough recipe to make this better-for-you brownie bark. It’s no-bake, vegan, gluten-free, low-carb, and even refined sugar-free! It’s also totally DELICIOUS.

What Makes This the BEST Brownie Batter Bark

The magic of this bark lies in its simplicity and clean ingredients. With just five ingredients, you get all the rich, chocolatey flavor of brownie batter without the baking, refined sugar, or dairy. The almond flour gives it a perfectly soft texture, while the maple syrup adds natural sweetness. This recipe is also incredibly versatile—you can switch up the ingredients or add mix-ins to create your perfect treat!

close-up image of brownie batter bark pieces

What You’ll Need to Make This Recipe

  • Almond Flour: This grain-free flour gives the bark its brownie-like texture. It’s light, slightly nutty, and keeps the recipe low-carb and gluten-free. I purchase my almond flour in bulk because I use it in so many of my healthier dessert recipes! You can substitute with oat flour if needed, but start with a smaller amount since it absorbs less liquid.
  • Cocoa Powder: This is what gives the bark its deep chocolate flavor. Opt for unsweetened cocoa powder to keep the recipe lower in sugar. You can also use cacao powder for an extra boost of antioxidants.
  • Coconut Oil: This healthy fat adds richness and helps bind the ingredients together. It also gives the bark a lovely, melt-in-your-mouth quality. Refined coconut oil is best if you want to avoid a coconut flavor, but unrefined works great, too.
  • Maple Syrup: A natural sweetener that complements the chocolate and almond flavors perfectly. You can swap it for honey or a sugar-free alternative like monk fruit syrup if desired.
  • Chocolate Chips: Melted chocolate chips create a luscious, glossy coating for the bark, adding a satisfying crunch when set. You can use dark, semi-sweet, or even dairy-free chocolate chips to suit your dietary needs.
brownie batter bark pieces stacked on top of each other.

Is This Brownie Batter Bark Safe to Eat?

Yes! Since this recipe is no-bake and made without eggs, it’s completely safe to eat. Plus, with no refined sugars or artificial additives, it’s a cleaner dessert option that everyone can enjoy.

Storage Tips

Store your brownie batter bark in an airtight container in the freezer. It keeps well for up to two months, making it a great make-ahead treat. If you prefer it slightly softer, let it sit at room temperature for a couple of minutes before eating.

Switch Up the Flavors

  • Add Nut Butters: Swirl in some peanut butter or almond butter for a rich, nutty flavor.
  • Mix in Nuts or Seeds: Add chopped walnuts, almonds, or sunflower seeds for a bit of crunch.
  • Sprinkle Toppings: Top with flaky sea salt, coconut flakes, or sprinkles for an extra fun twist.

This brownie batter bark is a quick and versatile treat that’s sure to satisfy your sweet tooth. Whether you’re sharing it with friends or enjoying it solo, it’s the perfect healthy indulgence that everyone will love!

holding a piece of brownie batter bark
4.25 from 32 votes

5 Ingredient Brownie Batter Bark (vegan and gluten-free!)

This 5-ingredient brownie batter bark is the ultimate treat for brownie lovers. It’s vegan, gluten-free, low-carb, and low in sugar, making it a guilt-free dessert option! Perfect for parties, gifting, or just indulging in a healthier sweet snack, this bark is easy to make and so delicious. No need for an oven—just a few ingredients, a little bit of mixing, and some time in the freezer!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 1 cup almond flour
  • 3 tablespoons cocoa powder
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 1/2 cups chocolate chips, divided

Instructions

  • Mix together the almond flour, cocoa powder, coconut oil, and maple syrup in a bowl. Add in ½ cup of chocolate chips and mix again to combine.
  • Line a small baking sheet or large plate with parchment paper, then place the cookie dough mixture on top of the parchment paper. Spread and flatten the mixture with your hands to form a large piece of brownie batter bark.
  • Melt the remaining 1 cup of chocolate chips, then pour the melted chocolate over the brownie batter bark. Spread the chocolate into an even layer, then place the bark in the freezer for at least one hour.
  • When ready to eat, remove the brownie batter bark from the freezer and either cut or break into large pieces. Enjoy right away or store leftover bark in the freezer for later!
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30 Minutes or Less

Chocolate Covered Strawberry Almond Flour Brownies

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overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.

With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

bite shot of chocolate covered strawberry almond flour brownies.

What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

Can I use store bought brownie mix instead?

You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

Tips and Tricks

  • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
  • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
  • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!
overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.
3 from 3 votes

Chocolate Covered Strawberry Almond Flour Brownies

These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!
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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 cup sugar, I used coconut sugar
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1/2 cup olive oil, or any vegetable oil
  • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

For the chocolate drizzle:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
  • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
  • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Mummy Brownies (gluten-free!)

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overhead close up image of mummy brownies with candy eyes.

Hey there, fellow dessert aficionados and Halloween enthusiasts! Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!

overhead image of gluten-free mummy brownies on parchment paper.

What You’ll Need to Make Mummy Brownies

A Batch of Almond Flour Brownies: You can use any brownie recipe you like – fudgy, cakey, or even my gluten-free almond flour brownies for a healthier twist. This recipe is all about the decoration!

Plain Icing: This is what you’ll use to create the mummy’s wrappings. You can buy pre-made icing or make your own with powdered sugar and a touch of milk.

Candy Eyes: These are the pièce de résistance! Candy eyes give your mummy brownies that adorable and slightly eerie look. You can find them at most baking supply stores or order them on Amazon.

mummy brownies on parchment paper.

Tips and Tricks

  • Cool Before You Mummy-fy: Make sure your brownies are completely cool before you start the mummy decoration. You don’t want your icing to melt all over the place. We’re going for mummy precision, not mummy mess!
  • Mummy Patterns: There’s no right or wrong way to create your mummy patterns. Some like neat, parallel lines, while others prefer a more chaotic mummy look. Be creative! And remember, mummies are meant to be a little imperfect.
  • Save the Eyes for Last: When you’re putting on the candy eyes, do it as the final step. It’s like giving your mummy brownies their finishing touch. This way, you can place the eyes wherever you like and give each mummy its own unique personality.
almond flour mummy brownies with a bite taken out.
5 from 1 vote

Mummy Brownies

Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings

Ingredients

  • a batch of brownies, I used this almond flour brownies recipe
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • candy eyes

Instructions

  • Let your brownies cool completely, then cut into 12 rectangles.
  • Make the icing by whisking together the powdered sugar and milk in a small bowl. Transfer the icing to a pastry bag or a ziploc bag and make a small cut at the tip of the bag where the icing can drizzle out.
  • Drizzle icing across brownies in a zig-zag pattern, then place two eyes on each brownie.
  • Leave icing to harden for about 10 minutes, then serve.

Nutrition

Calories: 300kcal

Halloween just got a little sweeter with these Mummy Brownies. Whether you’re planning a spooky soirée or just want a fun, easy baking project to enjoy with the family, these little mummies are sure to bring a smile to your face.

So, pick your favorite brownie recipe, get your decorating skills ready, and make some mummylicious treats. It’s the perfect way to satisfy your sweet tooth and add a little Halloween magic to your dessert table. Happy mummy-making!

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30 Minutes or Less

Perfect Paleo Brownies

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close up image of the inside of paleo brownies

These paleo brownies are total perfection! Extra chocolatey and extremely indulgent, yet are entirely gluten-free, grain-free, dairy-free, and refined sugar-free.

overhead image of paleo brownies with milk and cocoa powder on the side

What You’ll Need

Almond Flour – Be sure to use almond flour, and not almond meal in these paleo brownies! Almond flour is ground much finer than meal, resulting in a lighter and overall better brownie. I’ve tried many different brands of almond flour and truly loved them all. Trader Joe’s makes a great almond flour, as does Costco. Almond flour was once hard to come by, but thankfully, it’s sold in most grocery stores these days!

Almond Butter – Almond butter makes these brownies exceptionally rich and delicious! Don’t worry though, your brownies won’t at all taste like almonds. Almond butter also gives these brownies structure, in the absence of gluten or grains.

Coconut Sugar – This unrefined sugar is a paleo-friendly alternative to regular white sugar. Also, unflike white sugar, coconut sugar contains vitamins, minerals, and even fiber. The fiber in particular aids in slowing down the absorption of sugar in our body, placing it lower on the glycemic index. Basically, what this means is you’re less likely to experience that sugar spike and crash with coconut sugar, than with refined white sugar.

three paleo brownies stacked on top of each other

Top Tips

  • Let the brownies cool slightly before cutting! Trust me, I understand the temptation of wanting to dive straight into a pan of brownies as soon as they’re out of the oven. But try your best to fight those urges and let the paleo brownies cool for at least 10 minutes before slicing. This’ll help them hold their shape!
  • Bring any chilled ingredients to room temperature before getting started. If the eggs, for example, are too cold, they’ll cause the melted coconut oil to seize up and harden in the batter. Therefore, place all ingredients out on the counter about an hour before diving into this recipe!

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Simply swap out the eggs for 2 flax eggs (1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoons water) for vegan paleo brownies!

Make it Nut-Free: I haven’t tested this version myself yet, but you can try using sunflower seed butter in place of the almond butter and 1/4 cup of coconut flour in place of the almond flour. If you give this nut-free version a try, please let me know how it is!

close up image of the inside of paleo brownies
5 from 1 vote

Perfect Paleo Brownies

These paleo brownies are total perfection! Extra chocolatey and extremely indulgent, yet are entirely gluten-free, grain-free, dairy-free, and refined sugar-free.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16 servings

Ingredients

  • 2 eggs, at room temperature
  • 1/2 cup almond butter
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips, optional

Instructions

  • Preheat oven to 350° Fahrenheit and line or grease a 9×9-inch baking dish.
  • Add eggs, almond butter, coconut sugar, maple syrup, coconut oil, and vanilla extract to a large bowl and beat together either by hand or with an electric mixer.
  • Add in almond flour, cocoa powder, baking soda, and salt and mix until completely smooth and combined. Fold chocolate chips into brownie batter.
  • Transfer batter to your prepared baking dish and bake for 20-25 minutes. Let cool slightly before slicing and serving.

Notes

  • Leftover paleo brownies can be stored at room temperature in an airtight container for up to 5 days.

    • Nutrition

    Calories: 300kcal
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