Brownie Batter Butter

Step aside, Cookie Butter, enter scene: Brownie Batter Butter.

Ok, actually no shad to cookie butter because you guys know that I LOVE IT. But brownie batter butter is having a MOMENT and this recipe is living rent free in my brain. It’s like scoopable, edible chocolate! I truly don’t know how to describe it other than a thicker brownie batter that you can put on toast, eat from the jar, dip apple slices in, or have with peanut butter for a snack on-the-go.

It’s made from all of my favorite things: oats, coconut oil, maple syrup, dutch process cocoa powder, almond milk and salt. Totaling it up to 6 wildly inexpensive and simple ingredients and making it the easiest dessert-snack-thing you could have on hand. It is PEAK dessert excellence and I would never settle for anything less.

It’s also insanely simple, all you need to do is blend. But since I am a helicopter mom and I care, I’ve included tips on how to do it below!

First things first, let’s talk about our star of the show: the oats. Oats are a gluten free powerhouse (if you find the gluten-free processed kind, that’s very important!) because they absorb moisture like nothing else and can change the texture of so many things! This can sometimes be a deterrent in baking, but in brownie-batter-butter-ing? It’s the best thing ever.

What happens with this recipe is it starts off blending well, and then looks almost a little too “soupy,” but when you let it sit for 30 minutes the oats and the coconut oil absorb together and you get this thick, rich, nut butter texture that is TO DIE FOR.

If while you are blending you think you need a bit more liquid to help it blend, feel free to add one more tablespoon of almond milk at a time. If you let the oats absorb the almond milk for a bit longer, you should still come out with a similar result!

And all blenders are different than others, so if you have a food processor, you could look into using that as well, depending on how smooth you want the texture.

I recommend using the flat blade attachment on a mini blender for the best results. You can find the blender I use here.

Brownie Butter

5 from 1 vote

Step aside, cookie butter and enter scene: brownie batter butter. It’s like a chocolatey spread you can put on anything, plus it kind of has the texture of almond butter! I also just eat it with a spoon, no judgements here.

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Ingredients

• 3/4 cup oats 75g
• Pinch of salt
• 2 tbsp dutch process cocoa powder*
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil
• 2 tbsp almond milk
• *If you want to use regular cocoa powder it will work, it just won't have as dark a color and might be slightly less sweet

Instructions

• Blend together and let sit for about 15 minutes so it can thicken up!
• You can store this in the fridge for 5 days.

Notes

 

If while you are blending you think you need a bit more liquid to help it blend, feel free to add one more tablespoon of almond milk at a time. If you let the oats absorb the almond milk for a bit longer, you should still come out with a similar result!