This edible brownie batter is a safe and fun way for me to satisfy my craving for raw brownie batter. There’s no risk when I lick this spoon since I heat-treated the flour so it’s nice and safe. With no eggs, there’s nothing to worry about! This easy edible brownie batter is so yummy!
It’s almost impossible for me not to sneak a bite of batter when I’m making brownies, but this edible brownie batter is even tastier! Generally speaking, raw brownie batter is not safe to eat due to the fact that it contains both eggs and flour, raw ingredients that can make you sick if they are not properly cooked. This recipe, however, is designed to be eaten raw and is safe to eat.
What’s in This Edible Brownie Batter Recipe?
- Flour: All-purpose flour gives the batter structure. Flour is a raw ingredient and can carry dangerous bacteria that can give you food poisoning. By cooking the flour for just a few minutes, we eliminate the risk of food poisoning, making this dough safe for everyone to eat!
- Chocolate Chips: Semisweet chocolate chips add a bit of crunch to the batter.
- Butter: Unsalted batter makes the batter moist and tender.
- Sugar: A combination of brown and granulated sugars sweeten the batter.
- Vanilla Extract: Enhances the overall flavor of the batter.
- Cocoa Powder: Adds rich chocolate flavor to the batter. You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
- Salt: Kosher salt enhances the chocolate flavor.
- Milk: Helps thin the batter to the right consistency.
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How to Store
Store leftover edible brownie batter in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. I recommend rolling the batter into bite-sized balls before freezing so you can just enjoy one straight from the freezer!
Tips for Success
- Use nearly melted butter. It’s easy to incorporate and gives the brownie batter a soft texture.
- If you plan to make edible brownie batter regularly, make a big batch of heat-treated flour and store it in an airtight container until you’re ready to use it.
- Add some flaky sea salt to this brownie batter just before serving. It really makes the flavors pop!
- You can make edible brownie batter with boxed mix, but you will also need to heat treat the boxed mix according to the instructions in step 1. Simply mix the heat-treated brownie mix with the butter, vanilla, chocolate chips, and milk, adding more milk as needed to get the correct consistency.
- This recipe is designed to be eaten “raw” and would simply make brownie soup if you tried to bake it!
- If you make your own ice cream, you can roll pea-sized balls of brownie batter and add them in during the last 5 minutes of churning (or fold them into no-churn ice cream!). If you want to add it to store-bought ice cream, just crumble some on top!
Edible Brownie Batter Recipe
Ingredients
- 1 cup heat-treated all-purpose flour 150 grams (see step 1)
- ¾ cup semisweet chocolate chips 128 grams, divided
- ½ cup unsalted butter 115 grams, nearly melted (1 stick)
- ¾ cup brown sugar 150 grams
- ¼ cup granulated sugar 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup unsweetened cocoa powder 50 grams
- ¼ teaspoon kosher salt
- 2 tablespoons milk 28 grams
Equipment
- Kitchen Scale (optional)
- Instant Read Thermometer
- Fine-Mesh Sieve
- Hand Mixer
Instructions
How to Heat-Treat Flour
- Place 1 cup of all-purpose flour in a large microwave-safe bowl and cook on high in the microwave for 1 minute. Remove the bowl from the microwave, stir the flour with fork, and return it to the microwave to cook on high for an additional 1 minute. Put that fork in the sink to wash as you don’t want to reuse it with raw flour on it. Remove bowl from microwave and check temperature using an instant-read thermometer. The temperature of the flour should be 175°F or higher. If not yet 175°F, place the flour back in the microwave for another minute on high heat, then check again. Pour all heated flour into a fine-mesh sieve and sift into a new bowl. Use a spoon to push any chunks of flour through the strainer. There will be a few hardened pieces (looks like rice) left in the strainer – throw those pieces away.1 cup heat-treated all-purpose flour
For the Brownie Batter
- In a small bowl, microwave ¼ cup of the chocolate chips until melted. Start with 1 minute on high, then remove the bowl from the microwave and stir well. Continue heating in 30-second intervals (stirring between intervals) until the chocolate is melted.¾ cup semisweet chocolate chips
- In a large bowl, using a hand mixer, beat the butter, brown sugar, granulated sugar, vanilla extract, and melted chocolate together until well mixed, about 2 minutes.½ cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract
- Beat in the heat-treated flour, cocoa powder, salt, and milk until fully combined, about 1 minute. Use a rubber spatula to scrape down the sides of the bowl.½ cup unsweetened cocoa powder, ¼ teaspoon kosher salt, 2 tablespoons milk
- Stir in the remaining ½ cup of chocolate chips.
- (Optional) Roll the brownie batter into equally-sized balls for an on-the-go treat.
Notes
- Feel free to substitute your favorite mix-ins along with (or in place of) the chocolate chips. Try cookie pieces, sprinkles, other types of chocolate chips, chopped candy bars, chopped nuts, or mini marshmallows!
How to Make Edible Brownie Batter Step-by-Step
Beat the Butter: In a small bowl, microwave ¼ cup of chocolate chips until melted. Start with 1 minute on high, then remove the bowl from the microwave and stir well. Continue heating in 30-second intervals (stirring between intervals) until the chocolate is melted. In a large bowl, using a hand mixer, beat ½ cup of unsalted butter, ¾ cup of brown sugar, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, and the melted chocolate together until well mixed, about 2 minutes.
Add the Flour: Beat in 1 cup of heat-treated all-purpose flour, ½ cup of unsweetened cocoa powder, ¼ teaspoon of kosher salt, and 2 tablespoons of milk until fully combined, about 1 minute. Use a rubber spatula to scrape down the sides of the bowl. Stir in the remaining ½ cup of chocolate chips. Optionally, roll the brownie batter into equally-sized balls for an on-the-go treat.
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