It’s no secret (or surprise, if you scroll through my social media) that I have the biggest sweet tooth.

A life without sweets would be a really sad life for me.

And that’s why I always make sure to include in my day.

Sometimes, it’s a small piece of chocolate after lunch. Other times, it’s a mid-afternoon bakery date with my kids. Sometimes, it’s ice cream after dinner.

And sometimes, I find ways to incorporate something sweet into a snack – something that will leave me feeling full and energized but also satisfies that sweet tooth.

That’s why I love about intuitive eating – there’s no black or white. It’s all about finding the gray area.

While sometimes I love enjoying a cookie as a snack, there are also times where I want something that feels a little more nutritious. Something with protein or fiber that’ll also fill me up while giving me that sweet fix.

That’s what this Edible Brownie Batter is.

The base is made with oat flour. Not only does this flour add plenty of protein and fiber, it’s also a great edible option (FYI: raw all-purpose flour is not safe to eat unless it’s heat treated!).

While many no-bake recipes use almond flour, I prefer the taste of the oat flour and love the nutrients it provides. Hello, whole grain carbohydrates!

This brownie batter is sweetened with brown sugar and gets its chocolatey flavor from cocoa powder and baking chocolate. The result is a thick batter that’s sweet, filling, and totally delicious.

Growing up at summer camp, my counselors would make something called “oogey doogey stew”… I think. Someone who went to camp with me can fact check me, please.

It was literally just boxed brownie mix with water. And it was freaking delicious.

And while I loved that and still love (and highly encourage) licking the brownie batter from time to time, this is a much more safely edible version 🤣

It’s nutrient-dense, safe to eat raw, great for a sweet snack or dessert, and makes enough to have for a few days. What more could you ask for?!

Prep ingredients

Ground the oat flour very finely. Get together the light brown sugar, unsweetened cocoa powder, melt the coconut oil, unsweetened almond milk, and baking chocolate bar.

Chop chocolate

Roughly chop 4 ounces of a baking chocolate bar.

Add dry ingredients to bowl

In a large bowl, add the oat flour, brown sugar, and cocoa powder.

Mix dry ingredients

Mix until thoroughly combined.

Add wet ingredients

Add the coconut oil and almond milk and mix until a cohesive batter forms.

Add chocolate

Fold in the chocolate chunks.

Scoop

You can use an ice cream scooper to scoop. Optional to add flaky salt on top!

Serve

Serve for dessert or a quick snack!

Notes

Oat flour: I like oat flour in this recipe because it’s safe to eat raw and adds some filling protein and fiber to the recipe. To make your own oat flour, just place oats in a blender or food processor and grind until they’re very fine. You really want the texture to resemble a standard flour. If your oat flour is too thick, you’ll notice a grainy-feel to the batter.
Brown sugar: I used light brown sugar, but you can also use dark brown sugar too.
Cocoa powder: This gives the brownie batter its chocolate taste and look!
Coconut oil: Coconut oil helps smooth out the batter as well as thicken it when stored. As a substitute, you can also use melted butter.
Almond milk: Almond milk also helps to smooth out the batter and prevent it from being too thick. Any milk will do. Cow’s milk and soy milk are both great ways to add a little extra protein!
Chocolate: I chopped baking chocolate to use in this recipe. You can also use chocolate chips.
Storage: Store brownie batter in an airtight container in the fridge for up to 5 days. It will harden more while stored. You can add a little coconut oil and microwave briefly to soften it up again.