Edible Brownie Batter Recipe

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: people

Calories: 749kcal

Author: Becky Hardin

This edible brownie batter is a safe and fun way to satisfy your craving for raw brownie batter. Feel free to lick the spoon!

Print Recipe

US Customary - Metric

Equipment

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

Ingredients

1 cup heat-treated all-purpose flour (see instructions)*
¾ cup semisweet chocolate chips divided**
½ cup unsalted butter nearly melted (1 stick)
¾ cup brown sugar
¼ cup granulated sugar
1 teaspoon pure vanilla extract
½ cup unsweetened cocoa powder ***
¼ teaspoon kosher salt
2 tablespoons milk

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.
1 cup heat-treated all-purpose flour
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.

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.

Video

Notes

*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!

**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!

***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.

Tips:

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!
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!

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