Vegan Edible Brownie Batter for One is a naturally sweetened vegan treat that tastes just like brownie batter! Rich in taste and safe to eat, ready in just 5 minutes.
Healthy treats that don’t taste healthy. Isn’t that like everyone’s end game?
You and I make this Vegan Cookie Dough for One way more often than we would like to admit. It’s sweet, it’s healthy-ish, and it tastes legit. Bonus points that you get to eat it when you’re pregnant because, seriously, avoiding the raw-egged goodness of cookie dough for nine months is just too much to bear.
I made brownies a couple of weeks ago, and it was so hard not to lick the batter off the spoon. Is one little lick really gonna do anything?
Probably not, but better safe than sorry, right? I knew if I could come up with a cookie dough that would satisfy, there must be a way to do brownie batter as well.
Edible brownie batter vs edible cookie dough
The recipe is very similar to my edible cookie dough recipes. In fact, if you wanted to add just a little less maple syrup it would thicken up to more of a cookie dough consistency. But we’re not after cookie dough today. We’re after drippy, chocolatey, brownie batter.
I’m calling this edible brownie batter for one, but if you’re really trying to be healthy, you should probably share this dessert with a friend or put half of it in the freezer for a fudgy treat tomorrow.
It makes a pretty huge, decadent serving, which I’m definitely not complaining about. Treat yo’self.
Edible brownie batter ingredients
- Coconut oil
- Maple syrup
- Vanilla extract
- Cocoa powder
- Flour
- Salt
- Chocolate chips
How to make edible brownie batter
- Whisk together coconut oil, maple syrup, and vanilla extract.
- Stir in cocoa powder, flour, and salt.
- Stir in chocolate chips.
Top tips and questions
Why isn’t my brownie batter the right texture?
Temperature really affects this edible brownie batter recipe . When I first made it it was warm and runny, just like a brownie batter should be. After a few minutes sitting out in my cold house it started to firm up a bit like you can see in the picture.
My favorite might have been after putting it in the freezer for a few minutes. It turned into a fudge-like consistency that was chewy and irresistible.
If you’re not happy with the texture of your batter, feel free to chill it for a few minutes or microwave it for just a few seconds.
Did you know the flavor of chocolate changes with it’s temperature? That’s science. And I think I like frozen chocolate the best.
Is brownie batter dangerous to eat raw?
Recently there have been concerns about eating raw flour. It is generally considered unsafe to eat raw flour.
To make your flour safe to eat, toast the flour on a parchment lined baking sheet in a 350ºF oven for 5 minutes before using.
This recipe doesn’t use raw eggs, which is the other primary concern in eating raw batter. This edible brownie batter is safe to eat.
Tips for customizing vegan brownie batter
- Bake it for 9 minutes at 350ºF to make it a Vegan Single Serving Brownie
- Add chopped walnuts for crunch
- Stir in your favorite crispy cereal such as puffed brown rice or corn chex
- Add a swirl of peanut butter, fudge, or caramel sauce
- Top with sprinkles
- Use as an additional top layer on my vegan cookie dough bars
More single serving dessert recipes
- Vegan Single Serving Brownie
- Vegan Cookie Dough for One
- Double Chocolate Chip Cookie Dough
- Healthy Banana Mug Cake
- Vegan Chocolate Mug Cake
- Peanut Butter Edible Cookie Dough
- Vegan Mug Brownie
- Lemon Mug Cake
- Single Serve Apple Crisp
- Mini Crustless Pumpkin Pie
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Brownie Batter for One
Ingredients
- 1 tablespoon coconut oil, melted
- 2 tablespoons pure maple syrup
- ¼ teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons all-purpose flour, heat treated (see notes)
- ¼ teaspoon fine sea salt
- 1 teaspoon mini chocolate chips, (I like Enjoy Life Brand)
Instructions
- In a small bowl, whisk together coconut oil, maple syrup, and vanilla extract with a fork.
- Add cocoa powder, flour, and salt, and continue stirring until all the dry ingredients are incorporated and the mixture has thickened slightly.
- Stir in chocolate chips. Serve immediately, freeze, or refrigerate for later.
Robin says
I really enjoyed this. I used oat flour instead. It was a little sweet for me so I added more flour and cocoa with a splash of milk. The chocolate chips were nice and I like nuts in my brownie batter so I added pecans. Thanks for posting the recipe.
Meg @ Noming thru Life says
Ohhh this looks superbly sweet and delicious. And no I don’t think I will share, no matter who is staring at me while I devour the whole thing all by myself. 😉
Kassie says
I also used oat powder and added a little less maple syrup and a little more cocoa powder and it was delicious! Oh–and I accidentally added coconut extract instead of vanilla (the bottles look the same in my pantry) and it tasted like melted mounds bars! Who knew something so yummy could leave so little guilt 😉 Definitely keeping this for future evening snack attacks!
Suzie says
This was great! And so easy! Thank you for sharing.
Mary says
I found this when looking for quick one person desserts. It was very good, thank you!
Lindsay Moe says
I’m glad you enjoyed it!
Julie says
This is perfect! I only used 1 tbsp maple syrup and I also used oat flour to make this gluten free and vegan. Amazing!
Lindsay Moe says
Wonderful, thank you for sharing your adaptation!
Jenna says
Just made this, It’s really yummy! I added walnuts to mine for some crunch
Lindsay Moe says
Great idea! So glad you liked it!
Josee says
You were soo right. Freezer for a minute or two makes all the difference! So so so good.
Lindsay Moe says
Yay! So glad you enjoyed it.
Carly says
I just came across this recipe, made it and ate it all in about 10 minutes. Delicious. I only had cacao so used that instead x
Lindsay Moe says
I’m so glad you enjoyed it!
Lauren says
This is sooo good! It’s really sweet, so I may use less maple syrup next time, but it really satisfies my chocolate cravings. I did notice the first time that when I used coconut oil, it started to harden as I added the other ingredients and it didn’t mix as well together and ended up being pretty thick. I used melted butter this time and it turned out much better. Thanks for such a great recipe!
Michelle Obama says
Consistently was a little weird but good taste ♡