Edible Brownie Batter Recipe

overhead view of edible brownie batter in a pink cup with a blue spoon and sprinkles.

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: people

Calories: 749kcal

Author: Becky Hardin - Easy Dessert Recipes

Satisfy your cravings in the best and safest way when you enjoy a spoonful of Edible Brownie Batter. Made with no eggs and heat-treated flour, you can enjoy this chocolatey no-bake treat without having to worry about a thing!

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Equipment

Kitchen Scale (optional)
Instant Read Thermometer
Fine-Mesh Sieve
Hand Mixer

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

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
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.

Video

Notes

Use nearly melted butter. It’s easy to incorporate and gives the brownie batter a soft texture.
Use pure vanilla extract. Because this is a no-bake treat, you will absolutely notice the difference!
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!
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!

Storage: Store edible brownie batter in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Nutrition