Built Puff Brownie Batter is a protein crisp snack that contains palm oil and soy lecithin, along with artificial preservatives. This DIY version eliminates palm oil (replacing with coconut oil), soy lecithin (replacing with sunflower lecithin), and synthetic preservatives while using certified organic ingredients for superior nutrition and taste.
Based on: Built Puff Brownie Batter
· Makes approximately 20 servings
· Serving: 40g (about 1/4 cup)
Why This Recipe is Seed Oil Free
Commercial Built Puff Brownie Batter from Built often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Built Puff Brownie Batter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds creaminess and helps with texture while providing natural milk proteins
Himalayan pink salt
1/2 teaspoon (3g) · Redmond Real Salt Fine
Enhances all flavors and balances the sweetness
Instructions
Step 1. Preheat your oven to 275°F (135°C) and line two baking sheets with parchment paper. In a large mixing bowl, combine the collagen peptides (60g), milk protein isolate (40g), cocoa powder (40g), coconut sugar (120g), peanut flour (80g), sunflower lecithin (8g), milk powder (20g), and salt (3g). Whisk thoroughly for 2-3 minutes to ensure even distribution - protein powders tend to clump, so break up any lumps with the back of a spoon.
Step 2. In a small saucepan over low heat, gently warm the coconut oil (30g) until just melted but not hot. Remove from heat and whisk in the glycerin (80g) and vanilla extract (10ml) until completely smooth. The mixture should be warm but not steaming - if it's too hot, it will cook the proteins when combined.
Step 3. Create a well in the center of your dry ingredients and pour in the glycerin mixture. Using a wooden spoon or silicone spatula, mix from the center outward until you have a thick, moldable dough that holds together when squeezed. The texture should be like wet sand that clumps when pressed. If it's too dry, add 1 tablespoon of water at a time; if too wet, add more peanut flour.
Step 4. Using your hands or a small cookie scoop, form the mixture into 20 equal portions (about 40g each). Roll each portion between your palms to form rough balls, then place on the prepared baking sheets about 2 inches apart. Gently flatten each ball to about 1/2 inch thick - they won't spread much during baking.
Step 5. Bake for 25-30 minutes, rotating the pans halfway through. The puffs are done when they feel firm to the touch and have a slightly crispy exterior but still give slightly when pressed. They should be dark brown but not burnt. Remove from oven and let cool on the baking sheets for 10 minutes before transferring to a wire rack.
Step 6. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. The texture is best when eaten within 3-4 days. For crispier puffs, you can re-crisp them in a 250°F oven for 5-7 minutes if they soften over time. Each puff provides the same 140 calories and brownie batter flavor as the commercial version, but with clean organic ingredients and no inflammatory oils.
Storage
Store in airtight container at room temperature for 1 week. Can be frozen for 3 months. Re-crisp in 250°F oven for 5-7 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.44
Cost per serving (store-bought)$1.99
Savings78%
Higher upfront investment for premium organic ingredients, but massive long-term savings. Bulk purchasing brings cost per serving well below commercial version while eliminating inflammatory oils and synthetic additives.