Edible Brownie Batter is rich, indulgent, and fudgy with tons of mix-in options! It’s egg-free, and the flour is heat-treated to make it completely safe to eat.
Edible Brownie Batter
One of the most famous and well-loved recipes on my site is edible cookie dough, with millions of views and lots of comments online.
A common question I hear is whether I have an edible brownie batter recipe.
So, I got to work—and let me tell you, it’s just as good as the cookie dough! It has all the flavors of taking a bite of brownie batter but is completely safe to eat. You’ll love it!
Can You Eat Brownie Batter?
Traditional brownie batter isn’t safe to eat due to raw flour and eggs, but this Edible Brownie Dough is made with no eggs and heat-treated flour, so it’s safe to enjoy. Learn more about raw dough risks here.
Ingredients In Edible Brownie Batter
- Chocolate Chips & Butter: Melt them in 30-second bursts to keep the chocolate from burning.
- Sugars: Granulated and brown sugar make the batter sweet and creamy.
- All-Purpose Flour: Heat-treat extra flour to use if needed or for next time.
- Dutch-Process Cocoa Powder: Dutch-process cocoa gives better flavor and a smoother texture.
- Fine Sea Salt: A pinch adds a lot of flavor!
- Heavy Cream: Add 1-2 tbsp of cream if the batter feels thick.
- Milk Chocolate Chips: You can use dark, semi-sweet, or white chocolate instead.
How To Make Edible Brownie Batter
- Microwave chocolate and butter, stirring every 30 seconds until smooth.
- Mix sugars with the melted chocolate until creamy (2-3 mins).
- Mix in vanilla and cream to get the right consistency.
- Combine cocoa, flour, and salt, then add to the wet mix.
- Stir until smooth, but don’t over-mix.
- Stir in your favorite toppings for more flavor!
Quick Tip
Mix well: This brownie batter may feel slightly gritty from sugar, but mixing well and chilling the dough make it smoother.
How To Heat Treat Flour
To make safe edible brownie batter, heat-treat the flour to get rid of any bacteria.
- Buy pre-treated flour: Check the label.
- Microwave: Microwave flour in 30-second sets, stirring until it reaches 165°F.
- Oven: Bake flour at 300°F on a lined pan, stirring every 1.5 mins until it reaches 165°F.
Edible Brownie Batter Topping Mix-Ins
- Double Chocolate: Mini chocolate chips, chopped dark chocolate, or white chocolate chunks.
- Nutty: Chopped pecans, walnuts, or almonds.
- Cookies: Crushed Oreos, chocolate chip cookies, or graham crackers.
- Peanut Butter: Swirl in peanut butter, add mini peanut butter cups, or chocolate peanut butter chips.
- Fruity Flavors: Dried cherries, freeze-dried raspberries, or chopped strawberries.
Storage
Leftovers?
Make a full batch and freeze leftovers for later! Use ice cube trays or smaller pieces, wrap in plastic, and store in a bag or container. Keep frozen for up to 3 months.
Or, store in the fridge for 5-7 days.
More Delicious Brownie-Inspired Treats:
- Brownie Trifle with cream and berries
- Mint Brownies with a chocolate topping
- Cosmic Brownies with fudge
- Mini Brownie Bites
- Brownie Oreo Ice Cream Bars reader favorite recipe!
Edible Brownie Batter
This rich, fudgy edible brownie batter is completely safe to eat—heat-treated flour, no eggs, and tons of mix-in options!
Equipment
- Stand mixer or hand mixer
Ingredients
- 1 cup all-purpose flour heat treated—see note 1
- 1/4 cup Dutch process cocoa powder see note 2
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 6 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1/4 cup + 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2/3 cup milk chocolate chips
- Optional additions see note 3
Instructions
- You can heat treat flour in the microwave or oven (see note 1). Test the flour to ensure it’s reached a safe temperature of 165°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. Spoon the cooled flour into a measuring cup and level the top with the back of a table knife. (If you press and scoop flour in the measuring cup, you’ll have too much.)
- Once the flour has cooled, add the spooned and leveled flour, Dutch-process cocoa powder, and salt to a medium bowl. Stir to combine and set aside.
- In another microwave-safe bowl, add semi-sweet chocolate chips and the butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds between each increment. (This takes about 1 min 30 seconds in my microwave.)
- In a bowl with a stand mixer attached (or use a hand mixer) add the chocolate-butter mixture. Add granulated sugar and packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the heavy cream and vanilla and beat until smooth and light, another 1–2 minutes.
- Add the dry ingredients on top of the wet ingredients. Beat until just combined, being careful to not overmix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the chocolate chips into the batter with a spatula. If the dough is too wet (it should be a wetter brownie-batter consistency), add 1–2 more tablespoons of the heat-treated flour, and if it is too dry, add 1–2 more tablespoons heavy cream.
- Add in any desired mix-ins and enjoy! I 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
Note 1: Heat treat flour in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring between each burst. Take your time stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165°F throughout.
Heat treat in the oven: Preheat the oven to 300°F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat 1/2 to 1 cup more than you’ll use). Bake the flour, removing and stirring it every 1 and 1/2 minutes. Every time you remove the flour, test it with the thermometer. As soon as it reaches 165°F, it’s safe.
Note 2: Make sure to get Dutch-process instead of natural or plain cocoa powder. The Dutching process offers a much more robust and intense chocolate flavor. Hershey’s Special Dark cocoa powder is Dutch-process and found at most grocery stores.
Note 3: 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, and a swirl of marshmallow fluff.
Storage: Store in the fridge for 5–7 days or freeze leftovers for up to 3 months.
Nutrition
Serving: 6servings | Calories: 590kcal | Carbohydrates: 88g | Protein: 6.2g | Fat: 26.2g | Cholesterol: 40.5mg | Sodium: 26.7mg | Fiber: 3.9g | Sugar: 66.6g
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.