If licking the bowl is your favorite thing about brownies, edible brownie batter is meant for you! This recipe uses heat treated flour and has no eggs, so you can safely enjoy this chocolate treat to your hearts' content.
There's nothing better than a homemade brownie. But one of the best things about baking brownies is licking the raw brownie batter from the beaters and bowl.
But consuming raw eggs and uncooked flour is not safe, as it puts your body at risk for sickness from E coli and/or Salmonella bacteria. Which is why this edible brownie batter recipe is so fantastic!
Why You'll Love This Recipe
- Super quick and easy to make. I'm talking about a 10-minute, no bake chocolate fix - it doesn't get much better!
- Enjoy the flavor of fudgy brownies, but with less work to do.
- With no eggs, and heat-treated flour, this chocolatey treat is safe to eat!
📖Important Note
Edible brownie batter is not meant to be baked. If you want to enjoy the "real deal", here are a few brownie recipes that you can check out:
Ingredients in Edible Brownie Batter
See ingredient substitutions in the next section. ⬇️
Ingredient notes
- heat treated flour: Heat treating removes any potentially harmful bacteria from the flour. I'll explain how to heat treat flour down below - it's very easy!
- unsweetened cocoa powder: Be sure to use unsweetened cocoa, not hot cocoa mix.
- milk: I use whole milk
- sea salt: If possible, avoid using iodized table salt - it sometimes gives chocolate desserts a metallic aftertaste.
Substitutions and Recipe Variations
- all-purpose flour: I haven't tested this recipe using other types of flour, but as long as you heat treat the flour before using it, you should be fine.
- unsweetened cocoa powder: For a richer chocolate flavor, use dark cocoa powder.
- white sugar: To cut down on the calories of your brownie batter, feel free to use a cup-for-cup granulated sugar substitute. Monkfruit sugar is a good option.
- milk: I suggest using whole milk because it creates a thick batter, but any dairy milk or plant-based alternative will work.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.
Recipe Variations
To make edible brownie batter vegan or dairy free, you will need a dairy-free butter substitute, and a vegan milk alternative, like coconut milk or nut milk.
Add-ins - There are endless options when it comes to adding mix-ins to edible brownie batter. I like to use dark chocolate chunks. However, you can stir in some crushed walnuts, pecans, almonds, cashews, or macadamia nuts.
Other tasty mix-ins are sweetened shredded coconut, freeze-dried raspberries, hot fudge, etc.
How to Make Edible Brownie Batter
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Heat treat the flour. The quickest and easiest way to cook the flour is in a microwave. Just add the flour to a microwave-safe bowl and zap it for 90 seconds on High power. Stop the microwave every 30 seconds to stir the flour. That's it!
To heat treat flour in the oven, spread it in an even layer on a rimmed baking sheet, then cook it on the bottom rack of your oven for 5 minutes at 300°F.
- Use an electric mixer to cream the butter and sugar.
- Measure and incorporate the dry ingredients.
- Blend in milk until creamy and thick, then fold in the chocolate chips or chunks.
- Serve with toppings of choice.
Liz's Tips for the Best Results
- Allow the heat-treated flour to cool before incorporating it with the other ingredients.
- If your edible brownie batter is thin or watery, gradually incorporate a little more flour or cocoa powder to thicken it up. Stir in one tablespoon at a time until it's as thick as you want it. To thin the brownie batter, add a teaspoon of milk at a time until it's as thin as you like.
Storage
Storage - This chocolate dessert will keep in the fridge for up to 5 days. Be sure to store it in an airtight container. Or, place it in a freezer-safe container and it'll keep for up to 4 months.
If frozen, let the edible brownie batter sit in the container at room temperature to thaw out on its own.
You can enjoy this treat straight from the fridge, or warm it up in the microwave. Be careful heating it too long or it will take on a soupy consistency.
Brownie Batter Recipe FAQ
Raw (uncooked) flour and eggs contain potentially harmful bacteria, and are not safe to eat without cooking.
Although your chances aren’t super high, it’s definitely a possibility if raw eggs are in the brownie batter.
Other Sweet Treats to Make
Easy Edible Brownie Batter
Ingredients
- 1 cup all-purpose flour unbleached, if possible
- ½ cup granulated white sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup whole milk or dairy-free milk of choice
- ½ cup unsalted butter softened
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- ½ cup dark chocolate chunks optional
Instructions
- Spread the flour in a microwave-safe bowl and heat on High power for 30 seconds. Remove bowl and stir, then return bowl to the microwave, and cook for another 30 seconds.
- When the flour is cool, add the cocoa powder and salt to the bowl; stir well to combine. Set aside.
- In a separate mixing bowl, use an electric hand mixer on High speed to cream together the butter, sugar, and vanilla.
- Combine the flour and sugar mixtures, adding in the milk. Mix until well-combined.
- Fold in the chocolate chunks if desired and enjoy!
Helpful Notes and Tips From Liz
- Bake the flour - If you prefer to bake the flour instead of using the microwave, that’s perfectly fine. Simply spread it on a baking sheet and bake at 350 degrees Fahrenheit for 5 minutes. Allow to cool completely before adding it to the recipe.
- Does it need an egg? - Since you’re not baking this batter, the egg isn’t necessary. It’s not safe to eat raw eggs anyway since you can get salmonella from them.
- Make it vegan or dairy free brownie batter - Simply use almond milk in place of whole milk, and use vegan butter and you’ve got a vegan-friendly recipe!
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