Edible Brownie Batter Recipe

This edible brownie batter recipe uses no eggs and heat treated flour, making it a delicious and easy no-bake sweet treat!

Look at this bowl of rich, chocolatey goodness! Edible brownie batter is such a fun idea, and perfect for when you need a quick hit of something chocolatey and sweet.

This is part of my edible cookie dough series. And while brownie batter is not technically a cookie dough, it's similar in that it is not safe to eat raw due to the eggs and untreated flour, but most people still lick the spoon or sneak a little bite. 

Thankfully, if you love the flavor of uncooked brownie batter, this recipe tastes just like it but has no eggs and we heat treat the flour so it is safe to eat raw!

Why you'll love it:

• Safe to Eat: This chocolate batter can be enjoyed without worry of getting sick!
• Quick and Easy:  Because this uses melted butter and ingredients you probably already have on hand, it's a super easy no-bake treat that can be whipped up in less than 10 minutes!
• Versatile and Fun: From spooning straight from the bowl as late night snack, to using as a filling for cakesicles or making truffles, it's a fun and versatile dessert!

Ingredients

• Unsweetened Cocoa Powder: both dutch processed and regular cocoa powder work fine in this recipe. 
• Butter: You can use salted butter, unsalted butter, or vegan butter.  If using salted butter, you can omit any added salt in the recipe.
• Milk: Any type of milk will work, whole milk, low-fat milk, fat-free milk, or your favorite non-dairy milk like oat milk, soy milk, or almond milk. 
• Chocolate Chips: You can use your favorite chocolate chips. Semi-sweet chocolate chips, dark chocolate chips, milk chocolate chips, peanut butter chips, even white chocolate chips, M&Ms, or chopped up chocolate bars works.  Check out the section below on more fun variations and add-in options!
• Sugar: This recipe uses granulated sugar, not brown sugar. I think it brings a cleaner, more chocolatey flavor to the brownie batter. 
• Espresso Powder: This is optional, but really enriches the chocolate flavor. You can also use instant coffee.

How to Make

This edible brownie batter recipe so simple to make! Similar edible sugar cookie dough or peanut butter cookie dough, you can have this sweet snack ready in less than 15 minutes. 

Step 1: Heat Treat Flour

Because raw flour can harbor bacteria, you'll need to heat it up before using. Heat treating the flour will kill anything unwanted and makes the flour safe for consumption.  You're looking to get it to at least 165℉.  There are 2 easy ways to achieve this:

• Microwave for 1 minutes, stirring every 15-20 seconds (my favorite method).
• Spread the flour  on a baking sheet and bake the flour at 350℉ for 3-5 minutes.

Let the flour cool a few minutes before using. You can also sift it to get rid of any lumps. 

Step 2: Make Batter

Mix Butter and Sugar:  Using a spoon or spatula, mix the melted butter and sugar until combined.  Be sure to scrape down the sides of the bowl with a spatula to ensure all the butter and sugar have mixed. 

Mix in Dry Ingredients:  Add in the heat-treated flour, cocoa powder, salt, and optional espresso powder. Mix until combined. It will be slightly dry and crumbly, this is fine! We'll be smoothing it out in the next step.

Add in Vanilla and Milk:  Mix in the vanilla extract and 2 tablespoons of the milk.

Check the consistency:  If it is too dry, add a bit more milk, one tablespoon at a time.  If you add too much milk, add a bit more heat-treated flour until you get your desired consistency.  I personally prefer my brownie batter on the thinner side, but if you want it more of a brownie cookie dough consistency, add less milk.

Add Chocolate Chips: Mix in chocolate chips, or any other optional add-ins, and enjoy!

Tips and Tricks

• Because of the sugar, this brownie batter can be a little bit gritty. But, refrigerating the dough can help improve the texture by softening some of the grittiness. 
• This recipe makes 4 generous servings, but can easily be scaled down for a single serving, or doubled or tripped for a crowd! 

Variations and Add-Ins

• Marshmallow Swirl: Swirling in this can swirl in this marshmallow fluff recipe would be delicious.
• Peanut Butter: Peanut butter and chocolate are such a classic combination. Just swirl in some peanut butter or add in some peanut  butter chips instead of (or in addition to!) regular chocolate chips. You can even mix in some powdered peanut butter like PB2.
• Crushed Cookies: Oreos, Thin Mints, or your favorite crushed cookies would be delicious added in! 
• Mix-Ins: Try adding in some fun mix-ins like sprinkles, peanut butter chips, shredded coconut, nuts like peanuts, almonds, or walnuts, and candy like M&Ms or chopped peanut butter cups.

Uses

There are so many fun uses for this edible brown batter.

• Brownie Truffles: Roll into a small balls and coat with chocolate for a fun and easy brownie batter truffle.
• Dessert Board: if you add a little extra milk this would be a great brownie dip on a dessert board. 

• Cake Pops and Cakesicle Filling: This is one of my favorite ways to use this edible brownie batter! Simply substitute the cake and frosting for the prepared batter in cakesicles and cake pops.
• Cake and Cupcake Filling: Yup, you can use this in addition to or in place of frosting in between cake layers!  You can also use it as a cupcake or jar cake filling. 
• Dessert Topping: You can use this on top of, or mixed into baked brownies, ice cream, rice krispie treats, and other desserts!

FAQ

Storing and Making Ahead

This recipe will last 3-4 days in the refrigerator in an airtight container. It is also very freezer friendly, and the edible dough can be frozen 1-2 months.   Let defrost in the refrigerator and come to room temperature before consuming.

Looking for more chocolate desserts? Check these out!

• Double Chocolate Chip Cookies
• Chocolate Frosting
• Chocolate Cake
• Hot Chocolate

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