Edible Protein Brownie Batter (better than Ghirardelli!)

A jar with protein brownie batter in it and a strawberry next to it.

5 from 3 votes

Edible Protein Brownie Batter (better than Ghirardelli!)

Made with just 6 ingredients, this flourless edible protein brown batter recipe tastes just as rich and decadent as Ghiradelli brownie batter.

Total Time5

Course: Dessert

Cuisine: American

Keyword: brownies, edible batter, grain free, high protein

Servings:

Calories: 605kcal

Author: Mika Kinney

Equipment

1 small microwave safe bowl or mug

Ingredients

½ cup chocolate chips semi-sweet or dark
¼ cup avocado oil
⅓ c powdered sugar
¼ cup cocoa powder ultra dark preferred
¼ cup vanilla protein powder egg white, whey, or plant based is fine
⅛ teaspoon salt

Instructions

Melt the ½ cup chocolate chips and ¼ cup avocado oil (reserve a few chocolate chips for later) in the microwave in 30 second bursts. Stir in between until a smooth mixture forms. It should only take 30-60 seconds and be careful not to burn the chocolate.
Stir in the ⅓ c powdered sugar, ¼ cup cocoa powder, ¼ cup vanilla protein powder, and ⅛ teaspoon salt until a batter forms. Then stir in your remaining chocolate chips.
Enjoy on it's own, as a dip, as a topping, or as a filling!

Video

Notes

Storage tips

Room Temperature

This brownie batter can be stored at room temperature for up to 3 days because it contains all shelf stable ingredients. I prefer to store it at room temperature because it stays soft.

Fridge

You can store the batter in the fridge but it will get hard, like become a solid block hard. You’ll need to microwave or at least let it come to room temperature to remelt the chocolate chips. I should note that you can eat it straight from the fridge and it actually makes a really great chocolate chunk bar, just it’s not brownie batter any longer.

*Nutrition calculation is using Clean Simple Eats whey protein powder.*

Nutrition