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

Edible Brownie Batter Recipe

Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 749kcal
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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  • 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


  • 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
    overhead view of butter sugars and chocolate in a glass bowl next to heat treated flour and cocoa powder.
  • 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
    overhead view of edible brownie batter in a glass bowl next to a bowl of chocolate chips.
  • Stir in the remaining ½ cup of chocolate chips.
  • (Optional) Roll the brownie batter into equally-sized balls for an on-the-go treat.



  • 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.


Calories: 749kcal | Carbohydrates: 101g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 169mg | Potassium: 463mg | Fiber: 8g | Sugar: 66g | Vitamin A: 738IU | Calcium: 90mg | Iron: 5mg