brownie batter

Brownie Batter Breakfast Bake

(30 g) rolled oats

Tbsp (15 g) flour of choice*

Tbsp (5 g) unsweetened cocoa powder

tsp baking powder

salt

(80 ml) unsweetened almond milk

tsp (5 ml) coconut oil, melted

vanilla flavor

Tbsp (10 g) dairy-free chocolate chips

Preheat oven to 325°F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.

In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.

Transfer batter to your greased ramekin, topping with a few extra chocolate chips if desired. Bake for 15-20 minutes, depending on desired consistency.

Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!

Hey Amanda this is the second time I've made this beauty and thought you would appreciate knowing how much I appreciate you sharing this recipe. I've also made your blueberry banana brekky bake and love it too (really really). Thanks for the creativity! It's refreshing seeing delicious healthy snacks.

A very meaningful event, I hope everything will go well

I used coffee, instead of almond milk, and microwaved for one minute. Delicious! I’m going to mix small packets of the dry ingredients, so the process goes even more quickly for busy mornings.

What a fantastic breakfast idea, I've been making this at least twice a week as my kids keep requesting it again and again.  Question -  was wondering if you've ever tried it without the cocoa?  Would be more like a vanilla + chocolate chip flavor.  Tempted to try it  just to vary things a bit but don't want to ruin it.

This is so stupid good and satisfying! I've made it as written and with some changes, both are amazing. I subbed chocolate protein powder for the flour which definitely makes it a little more dense but still delicious. I also made this in my vortex air fryer on the bake setting (so basically a convection oven) @ 300°F for 5 or six minutes. Works great and faster! Try with some berries and whip, heaven!

These yummy, chocolatey brownies are filled with crunchy pieces of the incredible Swedish caramel candy Daim. They're so easy to make and just absolutely DELICIOUS.

Brownies with Daim

unsalted butter (8 tbsp, 113 grams)

sugar (160 grams)

eggs

tsp vanilla extract

chocolate

all purpose flour (70 grams)

cocoa powder (20 grams)

(small) Daim candies (100 grams)

Preheat your oven to 350F (176C)

Melt your butter over medium-low heat and continue cooking until the milk solids start to turn a golden color. Remove from the heat because they will continue to brown!

Add the granulated sugar to the browned butter and whisk for about 30 seconds to combine. Let this cool for a few minutes.

In a separate bowl, mix together your dry ingredients (flour, cocoa powder, salt)

Chop up your daim candies into smaller pieces.

Transfer your butter and sugar mixture to a medium mixing bowl. Melt your chocolate either on the stove or in the microwave. Add in your vanilla extract and melted chocolate and whisk well to combine.

Add the eggs to the chocolate mixture one at a time, whisking to combine. Make sure your mixture isn't too hot at this point so your eggs don't scramble!

Start folding in your dry ingredients until well combined. Note: If your batter looks split or really lumpy, you can add a little more flour to bring it back together!

Transfer to a parchment lined and greased baking tin (ours was a 9in x 6in glass baking pan).

Bake for about 30 minutes until a knife comes out mostly clean (it will have some crumbs stuck to it, as fudgy brownies shouldn't be totally set in the middle!). Let cool before slicing and enjoy!

This easy edible brownie batter is rich, decadent, and full of intense chocolate flavor. It&#39;s made with minimal plant-based ingredients and takes all of 5 minutes to prepare.

Easy Edible Brownie Batter (7 Ingredients)

oat flour

cocoa powder

espresso powder

vegan butter

maple syrup

soy milk

vegan chocolate chips (dark

Whisk the oat flour, cocoa powder, and instant espresso powder in a mixing bowl.

Add the melted vegan butter, maple syrup, and soy milk. Stir to combine, adding more soy milk if necessary.

Fold in the chocolate chips, then transfer to a serving container. Top with extra chocolate chips if desired. Happy eating!

Single-Serve Cottage Cheese Brownie (Gluten Free)

cottage cheese

chocolate protein powder

cocoa powder ((or cacao powder))

sea salt

vanilla extract

almond milk ((any dairy free or regular milk))

chocolate chips ((add what you like!))

Add all of the ingredients except for the almond mik to a microwave safe dish and stir.

Slowly add and stir in almond milk until you reach a very thick batter consistency.

Microwave for 1 minute.

Let cool slightly and enjoy! Option to add a drizzle of chocolate, coconut cream, or ice cream on top.

I love this recipe, BUT I tweak it a little bit by adding a Tbls or 2 of flour and substituting stevia in place of maple syrup👍👍 Make sure it's a good thick consistency like cookie dough. If it hasn't cooked in 90 seconds it won't get past pudding stage. Delicious as pudding or brownie!

Had no issues with spilling. I did microwave it for an extra minute and replaced maple syrup with 2 tbsp monk sugar to ensure it was sweet—it came out perfect. It's soft and pillowy, but also densely packed. It's rich with a subtle chocolate flavor, probably because I used vanilla protein powder instead. So delicious! You do need some elbow grease, so I don't recommend adding more than 1 tbsp milk; keep mixing and it'll come together. I think the pudding issue might be because the maple syrup is another liquid, which I eliminated—I recommend taking out the maple.

The taste is very good. I had to put several minutes to achieve a brownie like texture.

I have made this several times! Definitely takes care of the sweet tooth!

Mine too! I added some flour and a little bit of sugar (the cacao was a little too pronounced for me), popped it back into the microwave for 45 seconds, and it worked!

Mine also turned out like pudding! Not sure what I did wrong.

This turned into more like a pudding than a brownie for me!

This Edible Brownie Batter is so rich, creamy, and packed with fiber and protein to keep you satisfied thanks to its secret ingredient – black beans! It’s also much safer to eat than regular raw edible brownie batter!

Edible Brownie Batter

(15.5 oz. of black beans, drained and rinsed)

coconut oil

Blend all of the ingredients except for the chocolate chips and dippers until smooth in a food processor or blender. 

Transfer batter to a bowl and fold in chocolate chips. Enjoy with your favorite foods to dip into the batter!

Decadent Flourless Black Bean Protein Brownies made with Cacao Powder, Chocolate Protein Powder and Greek Yogurt. Moistened with applesauce and no oil or butter, these low fat black bean brownies make the perfect dessert and post-workout snack!

Flourless Black Bean Protein Brownies (Low-fat)

Eggs

Non-fat Greek Yogurt (56 grams)

Tbsp Unsweetened Applesauce (45 grams)

Tbsp Maple Syrup (Sugar free preferred)

tsp Vanilla Extract

Cacao Powder (or Unsweetened Cocoa Powder)

tsp Instant Coffee (Optional)

½ tsp Baking Powder

scoop Chocolate Protein Powder (30 grams, about ⅓ cup)

Preheat oven to 325°F and grease 8” x 8” brownie pan or baking dish.

Place beans in a food processor and blend until coarse and grainy, about 20 seconds.

Add in eggs, yogurt, applesauce, maple syrup and vanilla, and pulse to combine.

Add cacao or cocoa powder, instant coffee and baking powder, and process until smooth, scraping down the sides if necessary.

Transfer to a bowl, add in chocolate protein powder and fold in. Do not over-mix or the protein powder will make the batter tough.

Pour batter into pan, flatten top with a spatula, and bake for 20-22 minutes or until the top is set and brownies are pulling away from the sides. Toothpick inserted into the center should come out only slightly moist.

Take out of from oven and let cool.

Optional: Melt a tablespoon of chocolate chips in the microwave for 20 seconds to drizzle on top.

Cut into slices and enjoy!

I cannot eat dairy products, so  can't  use yogurt.
What  do you suggest I substitute for yogurt?

I just made these on a whim this afternoon and OH MY GOODNESS these are wonderful. Scratches the itch for something chocolate with ZERO guilt. Incredibly easy. I used pumpkin purée in place of applesauce (it’s what I had), no chocolate drizzle on top. Used Lankato monk fruit sweetener (1 to 1) in place of maple syrup. Will make again!

Very good recipe! Of course I was dubious using black beans but they turned out well. I added a few mini choc chips but other than that followed the recipe!  Thanks for posting!!!

Top 6 brownie batter recipes from across the web

The most viewed brownie batter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brownie Batter Breakfast Bake

Brownies with Daim

Easy Edible Brownie Batter (7 Ingre...

Single-Serve Cottage Cheese Brownie...

Edible Brownie Batter

Flourless Black Bean Protein Browni...

Top 6 brownie batter recipes from across the web

The most viewed brownie batter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brownie Batter Breakfast Bake

Brownies with Daim

Easy Edible Brownie Batter (7 Ingre...

Single-Serve Cottage Cheese Brownie...

Edible Brownie Batter

Flourless Black Bean Protein Browni...

The most viewed brownie batter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine