Brownie Batter Spread

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Making a batch of our Easy Vegan Brownie Batter Spread in the food processor

You know sometimes when you wake up in the morning and you want a brownie?

This is how you can have one! Huzzah!

Almonds and walnuts on a baking sheet for making homemade nut butter

I make nut butter all the time, usually roasted almond with flax – it’s my go-to everyday spread. But last year I up and made Almond Joy Butter and it kind of blew my mind. Candy bar on toast? Yes, please.

Minor ingredient adjustments can have a huge flavor payoff in spreads. Proof? This fool-proof brownie batter spread that tastes just like a fudgy brownie. For the win.

Food processor filled with our amazing homemade Vegan Brownie Batter Spread
Jar of our delicious gluten-free Vegan Brownie Batter Spread

This spread requires just 6 ingredients you likely already have on hand!

Walnuts (or pecans)
Dark chocolate
Cocoa or cacao powder

And it comes together in 30 minutes entirely in the food processor. Less mess, less time, less grocery shopping. That’s our motto.

Vegan Brownie Batter Spread on slices of toast

This spread is thicker than your average nut butter, which can be a little runy at times. Not this. It’s thick, mega chocolatey, and reminiscent of a thick, fudgy brownie. You’re going to love this spread. It’s:

Ultra chocolaty
Super smooth
& Perfect on anything and everything

Toast? Yes.
Pancakes? Yes.
Fruit? Yes.
Waffles? Hells yes.

Dream your little heart out. This brownie batter magic in a jar goes on everything.

Slices of toast topped with Vegan Brownie Batter Spread
Delicious homemade Vegan Brownie Butter Spread on slices of toast
Slice of toast topped with Brownie Batter Spread

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Cocoa powder, jar of Brownie Batter Spread and gluten-free toast
Partially eaten slice of gluten-free toast topped with Vegan Brownie Batter Spread

Brownie Batter Spread

6-ingredient nut butter spread that tastes just like a fudgy brownie! Simple, vegan, gluten-free, and so delicious.
Author Minimalist Baker
Slices of toast topped with homemade Brownie Batter Spread
4.84 from 12 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 (1-Tbsp servings)
Course Dessert, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No


  • 1 1/2 cups raw almonds
  • 1 cup raw walnuts (or sub pecans)
  • 1/3 cup dates (pitted // if dry, soak in warm water for 10 minutes then drain well)
  • 1/2 cup dairy-free bittersweet or dark chocolate chips
  • 1 Tbsp unsweetened cocoa or cacao powder
  • 1/4 tsp salt


  • Preheat oven to 350 degrees F (176 C).
  • Spread nuts evenly on a baking sheet. Bake for 10-15 minutes or until slightly golden brown and beginning to crack. Set aside to cool.
  • While the nuts are baking, add dates to a food processor and blend until a paste or ball forms. Scrape out and set aside.
  • Add slightly cooled nuts to food processor and mix until a butter forms, scraping down sides as needed.
  • Add chocolate chips and put the lid back for 1 minute to melt, then blend thoroughly.
  • Add salt, cocoa or cacao powder and mix once more.
  • Lastly, add in date paste a little at a time until it reaches a spreadable thick batter. (Save any remaining date paste for other nut butters, to sweeten smoothies or oatmeal, etc.) Blend thoroughly, then transfer to a jar. If you refrigerate, it will get hard, so I recommend leaving it at room temp (kind of like you would nutella).
  • Spread on toast, fresh toast (vegan, banana, coconut cream pie), pancakes, or oatmeal, or add to smoothies and shakes!



*Nutrition information is a rough estimate.
*Recipe makes ~1 1/4 cups

Nutrition (1 of 20 servings)

Serving: 1 one-Tbsp servings Calories: 86 Carbohydrates: 5.3 g Protein: 2.9 g Fat: 6.8 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 24 mg Fiber: 1.5 g Sugar: 2.8 g

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My Rating:

  1. Amanda T. says

    I’ve been trying to do a pantry clean-up so I made a double batch. It’s delious I can’t wait to try it on everything! I did have to add a little oil so I could blend the nuts but that was the only change that was made. Ill definitely make again! Thank you!

  2. Connor says

    This was absolutely delightful and we’re actually making it again after…4 days because we want more and to share with family. So easy to make and that makes it even more dangerous because it’s even easier to eat.

  3. Leigh says

    The taste is delicious! I could not get it to a spread consistency so I added plant based milk and also a little vanilla. After that, it thinned with no problem. Any other suggestions to make it not so thick and clumpy? I tried initially in my vitamix and then transferred to a food processor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leigh! That’s tricky, did you happen to make any modifications to the ingredients before adding the milk and vanilla?

  4. Lourdes says

    Hi, I have no food processor, only a hand blender and is literally impossible to turn this into a battery Cream. Please advise. Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lourdes, unfortunately a food processor is key for this recipe! The next best option would be an upright blender.

  5. Katie says

    I started making this and, like others, somehow missed the step to remove the dates from the blender before adding in the nuts. It took forever but I finally got a crumbly version of what was suppose to happen. After re-reading through the comments and instructions I decided to take out half the mixture and added in about a 1/2 cup of store bought almond butter and it did the trick!! Saved the recipe! So now I still have half the batter left to make truffles with or future Brownie spread :) If you run into this problem and by chance have some almond butter on hand, I hope this helps!

  6. Manca says

    Hey there, before I give the recipe a try – do you think it could be a good idea to melt chocolate chips first before transferring it to the blender together with other specified ingredients? I suppose this could make the spread more runny, however I am not sure. I would be glad to hear your thoughts on my idea.;-.) Thank you so much. Best regards.

  7. Sooyoung says

    Love all your recipes and dying to try all your granola bar-esque recipes, what food processor do you recommend/use? Thanks and thank you for all the tasty recipes!

  8. Amanda says

    Hi, Dana! So I made this recipe as of this afternoon in my blender, and I gots a few questions! Is this recipe okay to do in a blender instead of a food processor? After I toasted the almonds and walnuts (I used black), I let them cool and whirled them up in the blender, but they turned into powder instead of a butter…then I added water and they got stuck in the blender :/ In the end, I did get a brownie batter spread and I do quite like it, but its a little crunchy because of my nut butter issue…if you have any suggestions, that’d be great! :)
    Also, could I substitute with store bought almond butter?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi AManda! Keep going past that “powdery” stage, you’re almost to the butter stage. Just keep scraping down the sides. Adding water will definitely not benefit this recipe – it seizes up the nuts! Better luck next time!

  9. Jocelyn says

    HOLY MOLY this is amazing! I am enjoying it on hot whole wheat toast with an ice cold glass of almond milk. What a treat! The hubby LOVES it.

  10. Maria says

    So I put everything in my food processor without reading the recipe first (stupid) and now it’s been blending for a very long time, but it doesn’t seem to become batter-like at all. I now realise this is because I put the dates in at the same time, but do you think it will ever become a batter at all, or should I just stop blending it and make them into brownie bites or something instead?

  11. Yuliya says

    I tried it today and loved the result! Though I admit, I snuck in 2 teaspoons of Mozart Dark Chocolate liqueur to make the consistency a little more buttery (and adult) and it definitely added to the texture and flavour ;)

  12. Luisa says

    This looks soo delicious! Do you think it will work with a blender instead of a frood processor? Sadly I don’t own one, but a brandnew Kitchen Aid Blender which is waiting for its testing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so, but it will take a little more blending since almonds are sturdier than walnuts. Let me know how it goes!

  13. Molly says

    I love your recipes. I was just looking for something to make with my sister while I watch her tonight and I think she’ll love this!!! I also just noticed that you don’t have a search bar and I’m writing a comment here to suggest that, or tags. It would make finding different recipes easier! Thank you for all the delicious recipes you post and the thought you put into it

  14. Chris vanaagten says

    Pinned a few yummy recipes of yours, finally getting to look at ingredients. Our daughter is supposed to avoid gluten, cows milk, peanuts only :) and a few other random foods. So finding you has been amazing. I love to bake and it’s expensive to buy GF pre packaged foods. I like to know what we are eating. So finding your flour mixture has been great.
    Do you have a soft tortilla recipe? Being she’s a teen that’s a must!
    Thank you :}

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Chris! I don’t have a soft tortilla recipe yet that’s gluten free. I know some other bloggers have amazing homemade corn tortilla recipes. As well, I’m pretty sure Udi’s makes a GF “flour” tortilla that I’ve tried and really liked!

  15. Meg @ The Housewife in Training Files says

    My mind is going in a million directions with this butter! Whoa! This is definitely happening in my kitchen. Win!

  16. Shannon at says

    This looks so mouth watering! I was expecting it to be a lot more calories than it actually is too – sounds far more filling than some other snacks.

  17. Michelle says

    Andddd I definitely shouldn’t have read this post. Right before bed. Huge cravings! Looks great!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      ah, thanks Abril! Hope you love it! A tip! If you get it a little on the thick side, it rolls beautifully into little brownie batter ball truffles! Enjoy! xo

  18. Keren (Just One More Spoon) says

    Oh man!!!!! This is soooo dangerous….. Can’t wait to try the recipe. You only live once right?

  19. AmyB says

    “Less mess, less time, less grocery shopping. That’s our motto.” Perfect for the busy life that we all seem to lead, so I’m in. Who wouldn’t want a brownie for breakfast? The pictures alone are making my mouth water so I’m off to the kitchen.

  20. Zach says

    This looks amazing! I have to find a vegan friendly treat to bring into my office meeting that everyone will love, I’m thinking this with some strawberries and maybe some other fruit might be really great! I’m going to try it out since I have everything on hand at home!

    Thanks for sharing!

  21. Leigha @ The Yooper Girl says

    Hoooly man I need this in my life. PRONTO. I’ve never actually made my own nut butter before – I don’t have a food processor! To top that off I’ve never eaten a date. I don’t even know where to get them in the store! I think I’m going to get a Vitamix so I can just have a blender AND processor. And finally make my own nut butter!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Just leave the dates out and add a little more cocoa or cacao powder to help thicken – it won’t be as “batter-ish” but still delicious!

  22. Medha @ Whisk & Shout says

    Oh my god. This looks soooo delicious!! I’ve never made nut butter in my food processor before (it’s a mini 3 cup one). Would you suggest cutting the recipe down to fit my processor or just making the butter in installments? Thanks :)

  23. Katie says

    Even though I used a Vitamix, mine never quite turned to butter. Maybe it’s because I left the dates in the blender before adding the nuts. (Or maybe an impatient 14 month old didn’t want to allow me sufficient blending time.) Anyway, I decided to roll it into balls and chill them to make brownie bites. Delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, the dates make it firm up, which is why I suggest removing it then adding it back in a *little* at a time until it forms a spread. Glad you still enjoyed it! I actually rolled some of mine into a ball today and enjoyed it as a little truffle. So good!

  24. Katrina @ Warm Vanilla Sugar says

    This is definitely one of those recipes where all of these ingredients are just on hand already!! So fun!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Well, I made it a couple weeks ago and it’s just fine. I’d say the sooner you eat it the fresher it will taste, and until it smells or tastes off, it’s fine! At a guess, I’d say 3 weeks.

  25. jenna @ just j.faye says This looks amazing! I’ve made your almond joy butter a few times and absolutely love it. This stuff though, has the potential of becoming a new obsession.

  26. Millie | Add A Little says

    Love this! And just checked out the almond joy butter which looks beyond awesome Dana!

  27. Miss L J Taylor Mancillas says

    This looks incredible! What a fantastic idea , thank you for sharing I will be trying this asap! L x

  28. Danielle @ Chits and Chats and Chocolate says

    Funny, I *just* used the same exact ingredients in different ratios to make brownie fudge Larabars, so I’m sure this is absolutely fantastic! What food processor do you use? Mine is such a drag when it comes to nut butters, sometimes it works, sometimes it doesn’t.