Edible brownie batter is a deliciously rich and decadently fudgy brownie batter stuffed sweet chocolate chips. This no bake brownie batter is made with simple ingredients, is safe to eat without baking and takes only 10 minutes to make.
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Why Should You Make This Recipe
I love a single serve dessert. Bonus points if I don’t need to turn the oven on to bake it. My Vegan Cookie Dough and Edible Sugar Cookie Dough are a couple of other no bake cookie dough recipes I love from the blog. I am so excited to have a fully edible brownie batter recipe so now you can eat raw brownies by the spoonful.
- Layers of flavors and textures. From the soft, rich and fudgy chocolate batter filled with pockets of sweet chunks of chocolate chips, this edible chocolate batter has all the flavors you love in a classic baked brownie.
- Quick and easy to make and eat. This brownie batter recipe is made from a handful of simple ingredients that can be modified to your personal tastes and dietary needs. Simply mix all the ingredients together, chill for a bit if you like, scoop and enjoy by the spoonful.
Ingredients
This recipe for brownie batter requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather your preferred flour such as all purpose, oat flour or almond flour and salt.
- Wet Ingredients: Gather butter, light brown sugar, granulated sugar, milk, vanilla extract and chocolate chips or chopped chocolate chunks.
Substitutions
Here are my recommended substitutions to make this vegan and gluten free cookie dough if you need them.
- Oat Flour: Rather than go through the trouble of heat treating flour, I love to use oat flour to make this edible brownie batter. This flour also gives the brownies a nutty background flavor that pairs beautifully with the chocolate chips and vanilla.
- Cocoa Powder: Any type of unsweetened cocoa powder will work well in this edible batter recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- Butter: Use your favorite butter, I prefer European butter like Kerry Gold, diary free or plant based butter.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make this edible brownie dough refined sugar free. Maple sugar tastes similar to light brown sugar.
- Milk: This acts as an egg replacement and keeps this brown batter and safe to eat raw. Use your favorite milk or plant based milk. It’s helpful to use room temperature milk when mixing the batter together. I prefer using full fat milk for this brownie recipe.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Feel free to use any combination (or just one) kind of chocolate chips or bars chopped into chunks to make this the best edible raw brownie for you.
Variations
- Heat treated flour in the oven: If you’d like to make this brownie batter with regular all purpose flour, the flour must be heat treated and cooled prior to making the edible dough. To heat treat flour preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper. Evenly spread the flour onto the lined baking sheet. Bake the flour for 7 - 10 minutes or until the flour reaches 165 F (74 C). Sift the flour and cool completely before using in the brownie batter.
- Heat treated flour in the microwave: To heat treat flour in the microwave, pour the flour into a wide and shallow microwave safe dish. Heat in 30 second increments for 2 -3 minutes or until the internal temperature of the flour reaches 165 F (74 C). Make sure to stir between each increment to break up any hot spots in the flour.
- Heat treated boxed brownie mix: Pour the contents of the box brownie mix (choose one without chocolate chips) into a large shallow bowl or onto a lined baking sheet. Follow the heating directions to heat treat the dry brownie mix in the oven or microwave. Mix the heat treated brownie mix with ½ cup melted salted butter (or use unsalted with ½ teaspoon salt), ⅓ - ½ cup milk and 1 cup chocolate chips or chunks until smooth and well combined.
How To Make
Learn how to make edible brownie batter in a few easy steps.
- In a mixing bowl, whisk the oat or almond flour together with salt until well combined. If you plan on using heat treated flour, bake or microwave the flour and cool the flour completely before using to make the edible chocolate batter.
- In another mixing bowl, melt the butter in the microwave for 45 seconds. Stir well to combine the melted and unmelted pieces of butter. If needed, reheat the butter for 10 - 15 seconds until the butter is fully melted. Whisk the melted butter and sugars together until smooth and well combined. Once the butter and sugars are combined, whisk in the cocoa powder, vanilla extract and salt until smooth and well combined.
- Stir in the flour, followed by the milk. Add more or less milk to create your desired consistency. Stir in the chocolate chips or chunks until just combined.
- Transfer the edible batter into a serving dish to enjoy right away, scoop into tiny cookie dough balls to fold into ice cream or into a container to store for later.
How To Store, Freeze and Thaw
- Store: Place the brownie batter dough in an airtight container to store in the fridge for up to one week. If you would like to store the batter for longer, I recommend freezing the brownies in bite sized scoops.
- Freeze: Prepare the brownie batter as written in the recipe. Then scoop the raw batter into balls onto a small lined baking sheet or large plate for individual serving sizes. Freeze the brownie bites for 20 minutes then transfer them to a freezer proof container for up to 2 months.
- Thaw: Transfer the homemade cookie dough balls or the entire container of flourless cookie dough into the fridge overnight, scoop and enjoy. If the dough is too hard to easily scoop, leave the cookie dough out at room temperature for 20 - 30 minutes.
M’s Expert Tips
- Heat treat the flour or brownie box mix. If you choose to use all purpose flour or brownie mix from a box, make sure to heat treat the flour or dry mix. The internal temperature must reach at least 165 F (74 C) in order for the flour or dry ingredients to be safe to eat raw. See the Variations section of the blog post to learn how to heat treat flour. If you would like to skip this step, use oat flour or almond flour.
- Use a good quality cocoa powder. Cocoa powder provides most of the fudgy chocolate flavor in these raw brownies. I personally love using Dutch process cocoa powder.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined. If needed, add a bit more milk to the batter to reach your desired consistency.
- Have fun with the mix-ins. Feel free to switch out the chocolate chips or chunks for anything you like and would normally make a brownie with.
- Scoop into teaspoon sized balls. I love to scoop my brownie batter bites into teaspoon sized balls to add to my favorite ice cream or just to enjoy when I have a craving.
FAQs
Can you eat raw brownie batter without eggs?
Simply said, no. Any brownie box mix or brownie recipe that contains untreated flour can carry a risk of E.coli or other harmful bacteria. To eliminate this risk, make sure to heat treat any flour (from a brownie box mix or from a homemade brownie recipe) and omit the eggs in favor of milk or another egg substitute.
How do you make edible batter safe to eat?
The easiest way to make any batter safe to eat is to use heat treated flour or a flour derived from oats like oat flour or nuts like almond flour. Make sure the eggs are replaced with a substitute like milk.
Is heat treated flour safe to eat?
Yes, heating the flour kills off any harmful bacteria. Just make sure to fully cool the flour before using it in an edible brownie dough recipe.
Other Single Serve Dessert Recipes To Try
If you try this Edible Brownie Batter recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Edible Brownie Batter Recipe
Edible brownie batter is a deliciously rich and decadently fudgy brownie batter stuffed sweet chocolate chips. This no bake brownie batter is made with simple ingredients, is safe to eat without baking and takes only 10 minutes to make.
Equipment
- 1 microwave safe plate to heat treat flour
- 1 microwave safe bowl to melt butter
- 1 large mixing bowl
- 1 whisk and flexible spatula or spoon
Ingredients
- 1¼ cup (150 g) all purpose flour, oat flour or almond flour
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (40 g) unsweeteend cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (60 ml) milk, room temperature
- 1 cup (170 g) chocolate chips or chunks
Instructions
- In a mixing bowl, whisk the oat or almond flour together with salt until well combined. If you plan on using heat treated flour, bake or microwave the flour and cool the flour completely before using to make the edible chocolate batter. See recipe notes to heat treat the flour.1¼ cup (150 g) all purpose flour, oat flour or almond flour
- In another mixing bowl, melt the butter in the microwave for 45 seconds. Stir well to combine the melted and unmelted pieces of butter. If needed, reheat the butter for 10 - 15 seconds until the butter is fully melted. Whisk the melted butter and sugars together until smooth and well combined.½ cup (113 g) unsalted butter, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Once the butter and sugars are combined, whisk in the cocoa powder and vanilla extract until smooth and well combined. Stir in the flour and salt, followed by the milk. Add more or less milk to create your desired consistency. Stir in the chocolate chips or chunks until just combined.½ cup (40 g) unsweeteend cocoa powder, 1 teaspoon vanilla extract , ¼ teaspoon salt , ¼ cup (60 ml) milk, room temperature, 1 cup (170 g) chocolate chips or chunks
- Transfer the edible batter into a serving dish to enjoy right away, scoop into tiny cookie dough balls to fold into ice cream or into a container to store for later.
Notes
Store: Place the brownie batter dough in an airtight container to store in the fridge for up to one week. If you would like to store the batter for longer, I recommend freezing the brownies in bite sized scoops.
Heat treated flour in the oven: If you’d like to make this brownie batter with regular all purpose flour, the flour must be heat treated and cooled prior to making the edible dough. To heat treat flour preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper. Evenly spread the flour onto the lined baking sheet. Bake the flour for 7 - 10 minutes or until the flour reaches 165 F (74 C). Sift the flour and cool completely before using in the brownie batter.
Heat treated flour in the microwave: To heat treat flour in the microwave, pour the flour into a wide and shallow microwave safe dish. Heat in 30 second increments for 2 -3 minutes or until the internal temperature of the flour reaches 165 F (74 C). Make sure to stir between each increment to break up any hot spots in the flour.
did you make this recipe?tag @olivesnthyme on Instagram
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