Edible Brownie Batter

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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.

A lot of brownie batter recipes rely on just cocoa powder, but this recipe uses a combination of real chocolate and cocoa powder for the ultimate fudgy dough.

Image of the edible brownie batter in a bowl with Oreos and chocolate chips chopped up in it

Edible brownie batter

Welcome to the 2nd “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 was raised on a ridiculous amount of brownies (thanks mom for sharing so much happiness) and, honestly, my favorite part of brownies was always the few spoonfuls of batter I’d steal before that batter made it into the oven. In retrospect it probably wasn’t the best thing I did (eating spoonfuls of batter that had raw flour and uncooked eggs). But I’ve lived to tell about it and create a version that doesn’t have any risks of foodborne illness. This edible brownie batter doesn’t have any eggs and I’ll share with you how to heat treat the flour to ensure it’s completely safe to eat.

Can you eat brownie batter?

Raw brownie batter isn’t considered safe to eat because of health concerns revolving around both the flour and uncooked eggs.

However, this edible brownie dough recipe is specially formulated to be safe to eat. There are no eggs in this recipe and we heat treat the flour to ensure everything is up to safety standard for consumption. And the best part? It tastes just as delicious as regular brownie batter!

Can you get sick from eating brownie batter?

As mentioned above, regular brownie batter does contain risks of foodborne illness, but this brownie batter is safe to consume so long as the flour is treated to 165 degrees F. 

However, because I’ve been here (maybe a time too many), I don’t eating more than a few tablespoons of this batter in one sitting. While it’s technically “safe” to eat the entire batch (and hey — you do you), this dough is very rich and very sweet. Large quantities consumed will likely give you a pretty good stomachache (as with any decadent treat). 

Process shots-- images of the wet and dry ingredients being made and then mixed together to make the dough

How to make brownie batter from scratch

  • Melt chocolate chips and butter: I use the microwave melt these two together. Microwave in bursts of 30 seconds, stirring well in between each burst
  • Add sugars: we use a combination of white and brown sugar for this brownie batter
  • Beat: take your time here and beat the sugars into the butter and chocolate until smooth and creamy — about 2-3 minutes
  • Add vanilla and heavy cream: this batter is intended to be a bit wetter than edible cookie dough (just like actual brownie batter is wetter than actual cookie dough), so we add a good amount of heavy cream. Add more heavy cream for a thinner batter and less for a thicker batter.
  • Toss together dry ingredients: dutch process cocoa powder, heat-treated flour (more on this below), and salt. The salt intensifies the flavors and balances the sweetness.
  • Add the dry to the wet ingredients
  • Mix until ingredients are combined and smooth: avoid over-mixing the batter once the flour has been added in to prevent gluten development.
  • Here’s where you can get creative with mix-ins! We love big milk chocolate chunks or chips, but below I have lots of add-in suggestions!

How to heat treat flour

When making 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 3 options for heat treating your flour.

  • Purchase flour that has already been heat treated
  • Heat treat it in the microwave: add the flour to a microwave safe bowl. Microwave on high in bursts of 30 seconds, stirring in 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 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds). 
  • Heat treat it in the oven: preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan. Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe to use in the recipe.

Notes on heat treated flour

  • Let flour cool completely before using. If you use hot flour, this brownie batter’s consistency will be off. If you don’t have time to let the flour cool at room temperature, stick the pan in the fridge or freezer.
  • Break up any flour clumps with your fingers and discard any stubborn clumps that won’t break up. If flour is stuck to the sides or bottom of the pan, don’t scrape it up for the dough — it’s most likely over-cooked.
  • If there are discolored sections (brown or light brown flour) discard that flour, it will make the batter taste burnt.
  • We want the heat treated flour to look just like regular flour (light, fluffy, & white) — don’t use any flour parts that don’t look like this or it will affect the texture and flavor of the brownie batter.

Image showing how we heat treat the flour to make this dough safe to eat without cooking

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Edible Brownie Batter

5 from 4 votes
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.
Print Recipe

Edible Brownie Batter

5 from 4 votes
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.
Course Dessert
Cuisine American
Keyword edible brownie batter
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 590kcal
Cost $5.42

Ingredients

  • 1 cup (180g) semisweet chocolate chips
  • 6 tablespoons (87g) unsalted butter
  • 1/2 cup (100g) white granulated sugar
  • 3/4 cup (145g) light brown sugar
  • 1 cup (120g) white all-purpose flour (heat treated -- See Note 1)
  • 1/4 cup (20g) dutch process cocoa powder (See Note 2)
  • 1/2 teaspoon fine sea salt
  • 1/4 cup + 2 tablespoons (95g) heavy cream
  • 1 teaspoon vanilla
  • 2/3 cup (120g) 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: See note 1; 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). Use a spoon to spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a butter knife. (If you press and scoop flour in the measuring cup, you'll have too much)
  • DRY INGREDIENTS: Once the flour has cooled add the spooned and leveled 1 cup, 1/4 cup dutch process cocoa powder, and 1/2 teaspoon salt to a medium size bowl. Stir to combine and set aside.
  • BUTTER & CHOCOLATE: In a 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 hand mixers) 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 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.

Recipe Notes

Note 1: Heat treat it 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) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in 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 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds). 
Heat treat it in the oven: preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you'll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe.
Note 2: Make sure to get dutch process instead of natural or plain cocoa powder. The dutch process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make brownie batter more dry and less flavorful. Hershey's "Special Dark" cocoa powder is dutch process and found at most grocery stores.

Nutrition Facts

Serving: 6servings | Calories: 590kcal | Carbohydrates: 88g | Protein: 6.2g | Fat: 26.2g | Cholesterol: 40.5mg | Sodium: 26.7mg | Fiber: 3.9g | Sugar: 66.6g

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10 Comments

    1. 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.

  1. 5 stars
    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!

    1. I am so happy to hear this and so glad you loved this Edible Brownie Batter! Thanks for your comment! 🙂

  2. 5 stars
    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!!

  3. 5 stars
    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!

  4. 5 stars
    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!

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