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.
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