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About This Recipe
One bite of this creamy, fudgy, and rich (AND edible!) brownie batter will have you believing there is NO WAY it’s healthy and protein-packed. But it is, friends! You know I would never lie to you!
This Healthy Brownie Batter is a no bake dessert made without raw flour and egg, making it totally safe to consume!
Thick and delicious, it’s a decadent twist on cookie dough takes just minutes to whip up with ingredients you likely already have on hand. And it’s truly what chocolate dreams are made of. 🤤
You can easily make this edible brownie batter dairy-free and vegan. Just substitute with a vegan protein powder and use maple syrup instead of sugar-free pancake syrup.
Dive right into this Healthy Brownie Batter and enjoy by the spoonful or use it as a frosting or dip. It’s healthy, it’s safe, and heck—it’s way better than diving into a bowl of your standard raw and runny brownie batter!
Why You’ll Love This Healthy Brownie Batter
- Smooth like icing but still so thick and fudgy!
- Rich chocolate in every bite. It’s seriously the ultimate chocolate fix.
- It’s PROTEIN PACKED and LOW CALORIE!
- Just 7 ingredients needed—and they’re all pantry staples.
- Quick, easy, and no baking required. Enjoy this healthy brownie batter in a matter of minutes!
- IT’S SO FUDGING DELICIOUS! Seriously, how is this stuff healthy!?
- Pumpkin – I haven’t tried but I would think you could replace with banana or mashed avocado if you needed.
- Nut butter – Almond, peanut, cashew, any nut butter of choice! My favorites are almond and cashew butter. If you have a nut allergy you can sub for sunflower butter. For lower fat, you can use peanut butter powder.
- Cocoa powder – You could use normal cocoa, dark cocoa, or dutch black cocoa! I used normal cocoa, here but all are tasty options!
- Protein powder – I used PEScience Vanilla. A chocolate or peanut butter flavor would also work here. Honestly, you could really use any flavor! To make a vegan brownie batter, use a vegan protein powder. For all PEScience products, you can use my affiliate code Laurenfitfoodie to save 10% off your purchase
- Sweetener – I used Swerve Granular Sweetener. You can use Truvia, Splenda, Stevia, sugar, or any other sweetener of your choice.
- Sugar-free pancake syrup – You can also use honey. Substitute with pure maple syrup if you wish to make this recipe vegan.
- Vanilla – to maximize it’s flavor of course!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Combine the dry ingredients in a large mixing bowl.
2. Then add the remaining wet ingredients.
3. Combine all the ingredients until everything is incorporated and you have a thick batter.
4. Store in the fridge for at least an hour to allow the flavors to come together more. For best results, let sit overnight!
Best Ways To Enjoy Healthy Brownie Batter
- Eat it straight up! This is what I do most often if I’m being honest here. 😂
- Use it as a frosting. Spread all over a cake or on top of some cupcakes or bars. It’ll add fudgy brownie flavor to whatever you choose! Who could pass that up?!
- Serve as a dip. Take some sliced apples, strawberries, graham crackers, or even brownie brittle and dunk ’em in to this chocolately goodness! A truly epic dessert.
- Dollop a spoonful on your Jello Yogurt Bowl, an ice cream sundae, or a Cookies and Cream Protein Milkshake!
Can I make this healthy brownie batter vegan?
Yes! Easily make this brownie batter vegan by using a plant-based protein powder (like PEScience’s vegan vanilla or your favorite vegan protein!) and replace the sugar-free pancake syrup with pure maple syrup.
How do I store this brownie batter?
Store your healthy brownie batter covered in the fridge for 5-6 days.
Is this edible brownie batter safe to eat?
Yes! This no bake dessert is made without raw flour and egg, making it totally safe to consume!
- 1/2 cup canned pumpkin (122g)
- 1/4 cup nut butter (56g)
- 1/4 cup cocoa powder (40g)
- 1 scoop vanilla or chocolate protein powder (31g)
- 1/4 cup granular sweetener (36g) I used Swerve
- 1/4 cup sugar-free pancake syrup (60g)
- 1 tsp vanilla extract
- Dash of salt optional
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- Combine all the ingredients in a food processor (or mix with a hand mixer) until everything is incorporated and you have a thick batter.
- Store in the fridge for at least an hour to allow the flavors to come together more. For best results, let sit overnight!
- Enjoy with pretzels, cookies, graham crackers, fruit, or even use as a frosting. Get creative with it! Keep stored in the fridge.
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.