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 eachGluten free, vegan; Free of: dairy, eggs, soy, peanuts, sesame.
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.