This super easy Edible Brownie Batter delivers the same rich chocolatey, fudgy goodness without any of the potential risks associated with consuming raw eggs and untreated flour. Made with a handful of basic pantry ingredients in just about 10 minutes, you no longer have to resist the temptation of indulging in brownie batter bliss!

Jump to:
- 📖 What's the difference between raw brownie batter and edible brownie batter?
- 📖 Why and how to heat treat flour?
- 🌟 Why this is the best Edible Brownie Batter recipe
- 📝 Ingredient notes
- 👩🍳 How to make this recipe
- 📚 Flavor variations & Substitutions
- 🥣 Equipment Notes
- 🎓 Expert tips
- ❓Recipe FAQs
- 🍫 More Brownie Recipes
- Edible Brownie Batter
📖 What's the difference between raw brownie batter and edible brownie batter?
Have you ever questioned; is it safe to eat brownie batter? Traditional brownie batter recipes often include raw eggs and untreated flour, which can harbor harmful bacteria like Salmonella and E. coli. posing health risks.
Edible brownie batter, on the other hand, eliminates these concerns by omitting eggs and utilizing heat-treated flour, making it a safe and enjoyable indulgence.
📖 Why and how to heat treat flour?
Heat-treating flour is key to crafting safe and delicious edible brownie batter. This process eliminates the risk of foodborne illnesses by killing any harmful bacteria that may be present in the flour. It also enhances the texture, resulting in a smoother batter.
But don’t worry! Heat treating flour is a quick and easy process. Simply spread the flour evenly on a baking sheet and bake at 356°F (180°C) for about 10 minutes or until it reaches a consistent temperature of 160°F (71°C).
🌟 Why this is the best Edible Brownie Batter recipe
- It is super easy - No need to learn how to make edible brownie batter from the box! This is a quick and fuss-free from scratch recipe that comes together in minutes using less than 10 ingredients.
- It is fudgy deliciousness - With the perfect balance of sweetness and richness, combined with high-quality chocolate chips, this brownie batter will have your friends and family begging for more.
- It is a guilt-free treat - Is it bad to eat brownie batter? Not with my recipe! By using heat-treated flour and making this edible brownie batter without eggs, you can indulge without having to worry about any food safety concerns.
- It is customizable - This recipe is a blank canvas that you can easily adjust to suit your taste and dietary needs. Whether you want to add mix-ins or use gluten-free flour, it’s incredibly adaptable.
📝 Ingredient notes
- Dark Chocolate Chips: Melted chocolate forms the decadent base. Make sure you melt chocolate chips properly and use high-quality chocolate to provide the best rich chocolate flavor and texture.
- Unsalted Butter: Room-temperature butter provides a smooth and creamy texture. Do not use melted butter! And just like making a cookie dough recipe, it’s important to always use unsalted butter to control the saltiness.
- Sugars: A combination of granulated sugar and brown sugar brings a perfect blend of sweetness to the batter. Check out my sugar guide to learn more about the different types of sugars and how to use them in baking.
- Vanilla Extract: Elevates the overall flavor profile with its warm and aromatic notes. You can use a substitute for vanilla extract if needed.
- Whole Milk: Room-temperature milk contributes to the batter's creaminess.
- All-Purpose Flour: Similar to my edible cookie dough bites, heat-treated flour creates the foundation of the batter and gives it texture. Simply bake the flour at 356°F (180°C) for about 10 minutes.
- Cocoa Powder: Unsweetened Dutch-processed cocoa powder intensifies the chocolatey goodness by contributing to the depth of flavor. In a pinch, you can use a cocoa powder substitute.
- Salt: A pinch of salt acts as a flavor enhancer and balances the sweetness.
- Dark Chocolate Chips: Additional chocolate chips provide yummy bursts of chocolate chunks throughout the batter. You can also use mini chocolate chips too!
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
Step-by-step process of edible brownie batter
- Begin by baking the flour at 356°F (180°C) for about 10 minutes then let it come to room temperature.
- Then, melt the chocolate chips in a bowl over water that is simmering at low-medium heat or in the microwave.
- In a separate bowl, use an electric hand mixer to whip together the room-temperature unsalted butter, granulated sugar, and brown sugar for about 5 minutes or until light and fluffy.
- Pour the melted chocolate and milk into the butter mixture, and whip it together until well combined. Then add the vanilla extract and continue whipping.
- Sift in the heat-treated flour, unsweetened cocoa powder, and salt into the bowl. Now, combine the mixture using a rubber spatula or hand mixer.
- Fold the additional chocolate chips into the batter.
- Serve immediately or store in the fridge for up to 3 days.
💡 Top Tip: Don’t worry if you forget to leave your butter on the counter to come to room temperature. You can use one of these tricks to soften butter quickly!
📚 Flavor variations & Substitutions
Sure you can make edible brownie batter from box mix, but it’s a lot more fun to make it from scratch! Plus unlike brownie mix, it’s super easy to customize with substitutions or add mix-ins!
- Chocolate: I used dark chocolate, but feel free to use milk chocolate or semi-sweet chocolate if you prefer. You could also fold in peanut butter chips or white chocolate chips.
- Espresso: Add a pinch of ground coffee to make mocha brownie batter.
- Nutty Crunch: Incorporate chopped nuts, such as pecans, walnuts, or almonds.
- Nut Butter: Drizzle some peanut butter, hazelnut butter, or pecan butter into the batter. Better yet, how about some homemade Nutella!
- Caramel: Mix in some caramel for another layer of taste and texture.
- Fruity: Add a burst of fruit flavor with dried fruit such as cranberries, raisins, or chopped apricots.
- Spice: For a hint of warmth, add a pinch of cayenne pepper or a dash of cinnamon.
- Gluten Free: Use an alternative flour to make gluten-free edible brownie batter.
- Vegan: Use vegan chocolate and vegan butter.
- Cookies: Pop the batter in the fridge to firm up and then use a cookie scoop to make no-bake brownie batter cookie dough bites!
🥣 Equipment Notes
When learning how to make edible brownie batter with measurements it’s important to use a few handy tools! First and foremost, a digital scale is a baker's best friend, providing the accuracy needed for a flawless end result.
You’ll also want to use an electric hand mixer to effortlessly whip the butter and sugar to the perfect light and fluffy texture. Additionally, the humble rubber spatula is perfect for folding wet and dry ingredients together.
🎓 Expert tips
- Properly heat-treat the flour to eliminate harmful bacteria. This step also improves the texture of brownie batter.
- Use high-quality chocolate chips (Callebaut, Ghirardelli, or Lindt), cocoa powder, and unsalted butter. Doing so will enhance the richness and depth of flavor.
- Use room-temperature butter and milk for proper emulsification. This allows it to blend properly, resulting in a smooth and consistent texture.
- Let the heat-treated flour cool to room temperature before adding it to the mixture to prevent it from melting the butter.
- Avoid overmixing, which can make the batter tough. Mix the wet and dry ingredients just until combined.
- Adjust the quantity of milk to reach your desired consistency. If you prefer a thicker batter, add less milk. For a thinner batter, add more milk.
- Add leftover brownie batter to ice cream or yogurt! You can even spread it on my dairy free brownies!
❓Recipe FAQs
Eating regular brownie batter poses health risks due to raw eggs and untreated flour, harboring potential bacteria. However, this edible brownie dough recipe was crafted for safe consumption by eliminating raw eggs and using heat-treated flour.
Store it in an airtight container in the refrigerator for up to 3 days. This will keep the batter fresh and prevent it from drying out.
Yes, you can freeze it for up to 3 months in an airtight freezer-safe container. To thaw the batter, let it sit in the refrigerator overnight.
🍫 More Brownie Recipes
You must use the category name, not a URL, in the category field.Edible Brownie Batter
Equipment
- Digital scale
Ingredients
- 43 g (¼ cups) Dark chocolate chips to melt - use high quality chocolate eg. Callebaut
- 75 g (⅓ cups) Unsalted butter room temperature
- 67 g (⅓ cups) Granulated sugar
- 67 g (⅓ cups) Brown sugar
- ½ teaspoon Vanilla extract
- 4 tablespoon Whole milk room temperature
- 125 g (1 cups) All purpose flour heat treated
- 30 g (⅓ cups) Cocoa powder unsweetened Dutch processed
- ¼ teaspoon Salt
- 43 g Dark chocolate chips to add in at the end - use high quality chocolate eg. Callebaut
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
- Start with heat treating the flour. Place the flour on a baking sheet and bake it for about 10 minutes at 180C / 356F. Then let the flour come back to room temperature before using it. You can also heat treat the flour in the microwave. However, it is more difficult to judge the temperature of the flour when using the microwave, so the oven method is recommended.
- Melt the chocolate in a bowl over simmering water over low-medium heat or in the microwave.
- In another bowl, whip together the butter and both sugar with the help of an electric hand mixer for about 5 minutes.
- Whip in the melted chocolate and milk. Then whip in the vanilla extract.
- Sift in flour, salt, and cocoa powder, and fold the mixture together.
- Finally, mix in the chocolate chips
- Store refrigerated for up to 3 days. Bring it back to room temperature before serving.
Notes
- Always use unsalted butter in dessert recipes to be in control of the saltiness. However, make sure you add the salt stated in the recipe as it will balance the sweetness.
- The quality of the chocolate chips along with the quality of the cocoa powder will define the taste of your edible brownie batter, so try to use high-quality ingredients eg. dark chocolate from Lindt or Callebaut and Dutch processed cocoa powder.
- A digital scale is required for a consistent, happy baking experience.
- Melt the chocolate over a double boiler or in the microwave so it doesn't burn.
- By adding more or less milk you can change the texture of the batter.
Leave a Reply