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.

Edible brownie batter in a bowl, enhanced with chunks of oreos and chocolate chips.

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.

Preparation of wet and dry ingredients separately, then combined to form cohesive 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.

Flour spread on a baking sheet being heat-treated in an oven, a crucial step to ensure the dough is safe to consume raw.

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Edible Brownie Batter

5 from 5 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.
Edible brownie batter in a bowl, enhanced with chunks of oreos and chocolate chips.
Print Recipe

Edible Brownie Batter

Edible brownie batter in a bowl, enhanced with chunks of oreos and chocolate chips.
5 from 5 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
Chelsea Lords
Calories 590kcal
Cost $5.42


  • 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


  • 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.


Recipe Notes

Note 1: Heat treat the 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) 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 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 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 Dutching process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make the brownie batter drier 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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. I’ve got every ingredient for the brownies except heavy cream. How do you think skim milk would work?

    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.

  2. 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! 🙂

  3. 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!!

  4. 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!

  5. 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!

  6. 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?

    1. Feel free to experiment! You will need some kind of liquid; I personally love what the cream does for the recipe!

      1. 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.

  7. 5 stars
    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.

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