Gluten Free Edible Brownie Batter (Dairy Free)

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Add our gluten free edible brownie batter to your no-bake recipe collection! This delicious gluten free brownie batter is so easy to make, it’s perfect for hot days or a quick treat, and it’s allergy friendly.

photo collage of small bowl filled with brownie batter

Want some rich and chocolatey brownies but don’t want to bake them? When it’s hot and you don’t want to use your oven (aside from briefly heat treating your flour), or you have limited time to make a treat, make some of our gluten free edible brownie batter!

This delicious and rich brownie batter is a chocolate twist on our edible cookie dough recipe we posted a little while ago. This is a perfect treat to add to your no-bake allergy friendly dessert recipe collection.

Our edible brownie batter recipe is:

  • Gluten free
  • Dairy free
  • Has no soybean oil (if using the recommended dairy free butter)
  • Tree nut free
  • Peanut free
  • Sesame free

We’ve also included 2 variations of this edible brownie batter recipe:

  • The traditional brownie batter version is made with refined sugars and flours.
  • Our healthier brownie batter version is whole grain, lower in sugar, and is naturally sweetened.
small white bowl filled with gluten free brownie batter

Do I need to heat treat the flour before making this recipe?

Since this recipe is meant to be eaten uncooked, I highly recommend that you heat your gluten free flour prior to making this recipe.

Just like with our dairy free and gluten free cookie dough recipe, it’s a good idea to heat up the flour because it’s been found that flour may contain traces of bacteria. Heat treating flour for raw cookie dough or brownie batter helps to destroy any bacteria that might be hiding in the flour.

There are 2 ways to heat treat flour for making raw brownie batter or cookie dough treats:

  1. Baking in the oven: place your flour on a clean (no oil residues!) and dry baking sheet and bake in the oven at 325° F for about 5 minutes.
  2. Cooking in the microwave: put your flour into a bowl and heat at 30 second intervals (stirring after each heating segment) until a thermometer in the bowl reaches 165° F, this will take about 1 minute.

When you heat treat your flour, make sure to let it cool completely before using it in this recipe!

How to make gluten free brownie batter

Once your flour is heat treated and cooled, you’ll follow these steps to make your brownie batter (the full recipe card is at the end of the post, this is just a recap):

overhead photo of glass bowl filled with brownie batter
  • In a large bowl, beat the dairy free butter with a hand blender until creamy.
  • Add the sugar, gluten free flour, cocoa powder, salt, vanilla, dairy free milk, and mini chocolate chips, and beat again until blended and a dough forms.
  • Store in an airtight container for 3-4 days. Store at room temperature for the best texture, or store in the fridge to make it last longer.

This has the best texture when eaten at room temperature, but it will last longer if you store it in the fridge. So I recommend storing it in the fridge, but removing it from the fridge 15-20 minutes before eating your serving to let it warm up to room temperature for the best texture.

What kind of gluten free flour should I use in this recipe?

Since this brownie batter is not going to be baked into brownies, this recipe is a little more flexible with what kind of gluten free flour you can use. Xanthan gum and binders aren’t necessary in this recipe since it won’t be baked!

For the regular brownie batter version, you can use any kind of gluten free 1-to-1 flour. I recommend using a flour that is finely ground and isn’t gritty. We use the King Arthur Flour gluten free all purpose flour but the Bob’s Red Mill 1-to-1 all purpose flour should work here, too.

small bowl filled with allergy friendly brownie batter

Note that the King Arthur all purpose gluten free flour isn’t the same thing as their all purpose gluten free baking mix, which has additional ingredients in it, like baking soda, salt, xanthan gum.

Check the labels on the gluten free flour you use, if you use one with salt in the blend, omit the salt in this recipe since the baking blend flour already has it.

For the healthier version of the brownie batter, we used an ultrafine whole grain sorghum flour from Authentic Foods (we bake with this a lot). You can replace this with a finely ground brown rice flour if you want to instead of sorghum.

Can I bake this to make brownies?

Since this recipe does not have a binder in it (like eggs or flaxseed) and it’s not created and tested for baking, we recommend not baking this recipe since it won’t turn out.

If you want a great baked brownie recipe, we have an awesome one-bowl fudge brownie recipe that is top 9 free and so good (it’s a reader and family favorite!).

But don’t try to bake this recipe because it more than likely won’t turn out for you!

overhead photo of bowl of brownie batter

Can I freeze this brownie batter?

We haven’t tried freezing this brownie batter recipe, so we’re not sure how it would hold up after freezing and thawing.

When we test freezing on this recipe, we will update this post!

Check out our other allergy friendly no bake desserts!

Gluten Free Edible Brownie Batter (Dairy Free)

Add our gluten free edible brownie batter to your no-bake recipe collection! This delicious gluten free brownie batter is so easy to make, it's perfect for hot days or a quick treat, and it's allergy friendly.
Makes about 1-1/2 cups of regular brownie batter, about 2 cups healthier brownie batter. Serving sizes are 2 Tablespoons each
Gluten free, vegan; Free of: dairy, eggs, soy, peanuts, sesame.
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Course: Dessert
Cuisine: American
Keyword: brownie batter, edible brownie batter, gluten free brownie batter
Prep Time: 5 minutes
Heat treating flour: 5 minutes
Total Time: 10 minutes
Servings: 12 servings
Calories: 137kcal

Ingredients

Regular GF Version:

Healthier Version:

Instructions

  • Both the regular and healthier versions use the same instructions

Heat treating the flour:

  • Preheat oven to 325 degrees F.
  • Place the gluten free flour (or whole sorghum flour if making healthier version) on a baking sheet and bake for about 5 minutes.
  • Allow the flour to cool about 5-10 minutes before using in this recipe.

Brownie Batter

  • In a large bowl, beat the butter with a hand blender until creamy.
  • Add the powdered sugar, gluten free flour, cocoa powder, salt, vanilla, dairy free milk, and mini chocolate chips, and beat again until blended and a cookie dough forms.
  • Store in an airtight container for 3-4 days. Store at room temperature for the best texture, or store in the fridge to make it last longer.
  • This has the best texture when eaten at room temperature, but it will last longer if you store it in the fridge. So I recommend storing it in the fridge, but removing it from the fridge 15-20 minutes before eating your serving to let it warm up to room temperature for the best texture.

Notes

* Country Crock Plant Butter sticks do not contain soybean oil, but the Country Crock plant butter tubs do contain soybean oil. So check the labels on these if you have soy allergies. 
Nutrition estimates are for 2 Tablespoons of the regular version of this brownie batter.

Nutrition

Serving: 2Tablespoons | Calories: 137kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

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