Rich, indulgent, and fudgy Edible Brownie Batter with tons of mix-in options! This brownie batter is free of eggs and we heat treat the flour to ensure this batter is completely food-safe to eat.
Edible Brownie Batter
Welcome to the second “edible dough” treat of the week! We kicked it off with this delectable Peanut Butter Cookie Dough. In that post, I shared how much you all have loved this Edible cookie dough recipe the past couple of months and that I’d share three more “edible dough” recipes this week.
And today I’m sharing my personal favorite: Edible Brownie Batter.
I grew up eating an incredible amount of brownies (thanks to my mom, who shared so much joy with them). Honestly, my favorite part was always sneaking a few spoonfuls of batter before it went into the oven. In hindsight, it probably wasn’t the wisest choice (considering the raw flour and uncooked eggs in the batter). So..
Can You Eat Brownie Batter?
Traditional raw brownie batter is unsafe due to raw flour and eggs. However, this Edible Brownie Dough recipe is safe to eat, with no eggs and heat-treated flour. Overindulgence may lead to a stomach ache. Here’s an article that explains the problem with raw dough.
Ingredients In Edible Brownie Batter
- Chocolate Chips: Provide rich chocolate flavor and texture to the dough.
- Unsalted Butter: Adds moisture, richness, and helps bind the ingredients together.
- White Sugar and Brown Sugar: Sweeten the dough and contribute to its texture, with light brown sugar adding a subtle caramel flavor.
- Flour (Heat Treated): Serves as the primary dry ingredient, providing structure to the dough after heat treatment.
- Dutch-Process Cocoa Powder: Intensifies the chocolate flavor and adds a deep color to the dough.
- Heavy Cream: Adds creaminess and moisture, making the dough smoother.
- Vanilla Extract: Adds a nice vanilla smell and taste.
How To Make Edible Brownie Batter
- Melt chocolate chips and butter in the microwave, stirring every 30 seconds until smooth.
- Combine white and brown sugar with the melted mixture, beating until creamy (2-3 minutes).
- Add vanilla extract and heavy cream to achieve the desired consistency.
- Mix Dutch-process cocoa powder, heat-treated flour, and salt, then add to the wet ingredients.
- Stir until smooth, avoiding over-mixing.
- Add your favorite mix-ins for extra flavor!
Quick Tip
Take your time beating the mixture: This brownie batter is naturally a bit grainy because of the sugar granules, but you can greatly reduce graininess by thoroughly beating the ingredients. Chilling the dough also reduces graininess.
How To Heat Treat Flour
When making edible brownie batter that is safe to consume, we need to first cook the flour (or heat treat it) to ensure we kill any potential bacteria. There are three ways to heat treat your flour.
- Buy pre-heat-treated flour (check the label).
- Microwave method: Place flour in a microwave-safe bowl, microwave in 30-second intervals, stirring each time until it reaches 165°F.
- Oven method: Preheat to 300°F, spread flour on a lined sheet pan, and bake, stirring every 1.5 minutes until it reaches 165°F. Read more about heat treating flour here.
Storage
Storage
Make the full batch and freeze portions for later enjoyment. Freeze in ice cube trays or portioned sections, wrap tightly in plastic wrap, and store in an airtight freezer bag or container. Label and freeze for up to 3 months. Alternatively, refrigerate for 5-7 days.
More Delicious Brownie-Inspired Treats:
- Brownie Trifle with vanilla cream and berries
- Mint Brownies with chocolate ganache topping
- Cosmic Brownies with fudge sprinkles
- Miniature Brownie Bites
- Brownie Oreo Ice Cream Bars reader favorite recipe!
Edible Brownie Batter
Ingredients
- 1 cup semisweet chocolate chips
- 6 tablespoons unsalted butter
- 1/2 cup white granulated sugar
- 3/4 cup light brown sugar
- 1 cup white all-purpose flour (heat treated -- See Note 1)
- 1/4 cup Dutch-process cocoa powder (See Note 2)
- 1/2 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 2/3 cup milk chocolate chips
- Optional add-in suggestions: coarsely chopped chocolate or chocolate chips, white chocolate chips, coarsely chopped Oreos, swirl of peanut butter, coarsely chopped mini Reese's cups, chocolate peanut butter chips, swirl of marshmallow fluff
Instructions
- HEAT TREAT FLOUR: You can heat treat flour in the microwave or in the oven. Test the flour to ensure it's reached a safe temperature of 165 degrees F. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is most likely burnt). The flour should be light, white, and fluffy (it should look the same as it did before heat treating). Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. (If you press and scoop flour in the measuring cup, you'll have too much.) (See note 1)
- DRY INGREDIENTS: Once the flour has cooled, add the spooned and leveled 1 cup flour, 1/4 cup Dutch-process cocoa powder, and 1/2 teaspoon salt to a medium-size bowl. Stir to combine and set aside.
- BUTTER AND CHOCOLATE: In another microwave-safe bowl add 1 cup of semisweet chocolate chips and the 6 tablespoons butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds in between each increment. (This takes about 1 min 30 seconds in my microwave.)
- WET INGREDIENTS: In a bowl with a stand mixer attached (or use a hand mixer) add the chocolate-butter mixture. Add the 1/2 cup white sugar and 3/4 cup packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the 1/4 cup + 2 tablespoons heavy cream and 1 teaspoon vanilla and beat until smooth and light, another 1-2 minutes.
- COMBINE: Add the dry ingredients on top of the wet ingredients. Beat until just combined, being careful to not over-mix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the 2/3 cup chocolate chips into the batter with a spatula. If the dough is too wet (it should be a wetter brownie-batter-type consistency), add 1-2 more tablespoons of the heat-treated flour and if it is too dry, add 1-2 more tablespoons heavy cream.
- ENJOY: Add in any desired mix-ins and enjoy! We love this dough freshly made, chilled, or even frozen! This dough does get less grainy (as the sugar dissolves more) after being frozen or chilled.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe and 100% approved! So delicious! Thank you so much for sharing! Greetings from Portugal!
So happy to hear that! Thank you Sara!
This brownie dough worked out perfectly for the brownie/cookie dough ice cream cake I made though i did cut down the suger to not make it to sweet. as the ice cream base I used is fairly sweet.
Is there a way to make this shelf stable without having to freeze it or refrigerate it…perhaps if we remove the need for the cream?
Feel free to experiment! You will need some kind of liquid; I personally love what the cream does for the recipe!
Very true. I’d like to free up my fridge/freezer and so making a few of these to store in the pantry would be even better! Sounds like it’s time to experiment haha. Thanks for responding.
Can this be used as a cake filling?
Like frosting? I don’t recommend baking this
Can this be baked? My hubby doesn’t share my love of raw dough.
No, sorry this wouldn’t bake up well!
Delicious! I like super rich brownies so I used dark chocolate and omitted the extra chips. Totally worth it. I was skeptical that all the sugar would dissolve but like Chelsea said my mixer and I persisted. So worth it!
So happy you enjoyed the recipe! 🙂
I enjoyed this brownie batter, it’s now one of our favorite dessert recipes at home! It’s so delicious after it was chilled, added some chopped some oreo cookies on top, and voila it looked like it came from a restaurant!
This looks to die for! I love brownie batter but hesitate to eat it because of the eggs. Thanks for providing me a way to make it and eat it!!
This was incredible, I am so guilty at picking at raw brownie mixture and eating it, it’s just too hard to resist.
I doubted this would be as good as regular mixture, but it was even better!!!! So fudgy and perfect, I loved dipping strawberries into this mixture. SO GOOD!
I am so happy to hear this and so glad you loved this Edible Brownie Batter! Thanks for your comment! 🙂
I’ve got every ingredient for the brownies except heavy cream. How do you think skim milk would work?
I think it would work just start with less and add slowly till you get the right consistency since milk and heavy cream are different thickness.