Healthy Brownie Batter

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Make this Healthy Brownie Batter Bark once, and snack for days! It’s rich, chocolatey, and packed with nut butter for staying power.

Prep Time15

Chilling Time30

Total Time45

Course: Dessert, Snack

Cuisine: American

Keyword: Healthy Brownie Batter

Servings: pieces

Author: Chelsea Lords

Cost: $4.93

Equipment

Large bowl
Rimmed sheet pan plus parchment paper

Ingredients

Brownie Batter

1/2 cup almond butter or peanut butter (see note 1)
1/4 cup maple syrup or 1/4 cup + 1 tablespoon if using almond butter (see note 2)
6 tablespoons cocoa powder
1/16 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Topping

3/4 cup chocolate chips milk, semi-sweet, or dark (any type works)
1 teaspoon coconut oil

US - Metric

Instructions

Add all brownie batter ingredients to a large bowl. Stir until smooth and fully combined.
Line a sheet pan with parchment paper. Spread the dough into an even ¼-inch thick layer. Set aside.
Add 3/4 cup chocolate chips and 1 tsp coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth.
Pour the melted chocolate over the brownie batter layer. Spread evenly with the back of a large spoon or spatula.
Freeze for at least 30 minutes, or until completely firm.
Remove from the freezer and cut into pieces. For clean slices, run a sharp knife under hot water, dry it, and slice. Repeat as needed.

Notes

Note 1: Use a smooth, drippy almond butter you know and love (Kirkland is my favorite). Peanut butter works too, but flavor is stronger--more of a peanut butter brownie bark.

Note 2: Use real maple syrup here, not pancake syrup. It should be the kind with just one ingredient. Add 1/4 cup with peanut butter and 1/4 cup +1 tablespoon if using almond butter.

Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for 2–3 months. I love it straight from the freezer, it holds its shape better and tastes amazing cold!

Nutrition