Fudgy, decadent and totally safe to eat – this edible brownie batter is the real deal. It’s filled with chocolate for a rich and satisfying brownie dough that’s egg free.
If you’ve ever licked the wooden spoon when making brownies – then this edible brownie batter is the recipe for you. It’s rich, fudgy, and tastes like the real thing. There’s no raw eggs or raw flour, so it’s safe to eat. Best of all – it takes less time than making brownies. So you can be sitting on the couch, indulging in fudgy brownie bliss in very little time.
I wouldn’t think of this as a dip that you can dunk crackers or fruit into – instead, it’s thick, fudgy and perfect for eating with a spoon. If you’ve ever had hard ice cream with chunks of brownie batter in it (if you’ve had Half Baked – then you know what I’m talking about), then
Brownie Batter – But Safe to Eat
Everyone knows that it’s dangerous to eat raw eggs, but did you know that raw flour can also contain harmful bacteria? Obviously – I’ve taste tested my cookie dough and brownie batter before, but if we’re going to go “all-in” and make the batter the dessert, then we need to avoid both. So, with this recipe:
- there’s no eggs
- we heat treat/bake the flour to avoid any potentially harmful bacteria.
How to Heat Treat Raw Flour
To heat treat the flour, you’ll line a cookie sheet with parchment paper or a baking mat. Then sprinkle the flour over top in an even layer. Bake in the oven at 350F degrees (180C) for 10 minutes, and you’re good to go ahead and make your edible brownie batter.
Alternatively, you can place the flour in a bowl and microwave for 1 minute. Remove from the microwave and give it a stir. Then microwave again for 1 more minute, or until the flour reaches 165F degrees (you can use a thermometer for this).
Pro Tip: If the flour is lumpy after heat treating, sift it first before adding to the brownie batter. If it’s brown in color, or smells burnt, then the flour has burnt. Don’t use burnt flour in your brownie batter!
Making the Brownie Batter
The brownie batter itself is very simple to make:
- Melt together your chocolate and butter. Using melted chocolate makes the batter extra fudgy. I used 50% dark chocolate, but semi-sweet chocolate works too.
- Then beat in the sugar and vanilla extract. I use an electric mixer because it helps break down the sugar so it’s not too gritty.
- Then beat in the cream. While cream typically isn’t used in brownie batter, because this edible batter is egg free, it’s necessary here.
- Then you’ll mix in the flour, cocoa powder and salt. If the flour or cocoa is lumpy, make sure to sift it so that you don’t end up with clumps in the batter.
- And last but not least – in go the chocolate chips. I use minis because I think they’re more fun – but that’s totally up to you.
I also like to substitute the mini chocolate chips with mini M&Ms or peanut butter chips when I’m feeling especially decadent – but it’s equally delicious with whatever add-ins you choose. For this recipe, I do find it a little hard to say how many servings it makes. It’s definitely much more than for 1 or 2 people. You can store your leftovers in an airtight container in the fridge – so brownie batter is just a short walk to the kitchen away.
Important Note: This recipe is not developed for baking baking brownies! If want a pan of warm brownies – then I recommend trying this classic homemade brownies made with cocoa powder, or these super fudgy triple chocolate brownies.
And if you love this edible brownie batter, then be sure to try:
- Edible Chocolate Chip Cookie Dough
- Edible Double Chocolate Chip Cookie Dough
- Cookie Dough Brownies – these are a fudgy brownie with a layer of edible chocolate chip cookie dough on top
Edible Brownie Batter
- ⅔ cup all-purpose flour* (82.5 grams)
- ⅓ cup unsalted butter (75 grams) in 4-6 pieces for easier melting
- 4 ounces dark chocolate* (112 grams) finely chopped
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 3 tablespoons milk (45 ml) or cream
- ⅓ cup cocoa powder (30 grams)
- ¼ teaspoon salt
- ½ cup mini chocolate chips
Heat Treat the Flour
- In the Oven: Preheat the oven to 350F degrees and line a cookie sheet with parchment paper or a baking mat. Sprinkle the flour on top. Bake in the oven for 8 minutes. If it looks burnt or smells burnt, do not use it.
- In the Microwave: Add the flour to a bowl. Microwave for 1 minute on 75% power, then remove from the oven and stir. Microwave again for 1 minute, or until it reaches 165F on a thermometer.
Make the Brownie Batter
- Add the butter and finely chopped chocolate to a heatproof bowl.
- Microwave for 45-second intervals on medium power, stirring between each interval, until smooth.
- Use an electric mixer to beat in the sugar and vanilla extract. Beat for 2 minutes.
- Beat in the milk.
- Sift the flour and cocoa powder (if they're lumpy), then stir in the flour, cocoa and salt.
- Stir in the chocolate chips.
- Heat treating the flour is absolutely necessary. Raw flour can contain harmful bacteria, such as E.coli.
- I used 50% dark chocolate. Anything between 50-70% works well, or semi-sweet chocolate.
- Mini chocolate chips can left out, substituted with regular chocolate chips, sprinkles, mini M&Ms or whatever you prefer.
- Store brownie batter in an airtight container in the fridge for up to 1 week.
- Nutrition information is an estimate only and based on the recipe being divided into 8 equal servings.